✅ Sliced Korean rice cakes (tteok) made from rice flour
✅ Characteristically tender, slightly chewy texture
✅ Ideal for tteokguk, soups and stir-fries
✅ Neutral in flavour – absorbs sauces well
✅ Vegan, lactose-free and with no added sugar
What are Korean rice cakes?
Rice cake sticks (Tteok) are a classic ingredient in the Korean New Year’s soup ‘Tteokguk’. They are made from rice flour, are traditionally cut into sticks or slices, and develop a pleasantly chewy, slightly sticky texture when cooked. Thanks to their mild flavour, they complement any broth or sauce.
How do I prepare the rice cakes?
If necessary, soak the rice cakes in cold water before cooking (approx. 20 minutes), then cook them directly in stock or stir-fries for 3–7 minutes, depending on the desired consistency. They should be soft but still slightly firm to the bite. Do not cook for too long, otherwise they will stick.
What can I use the rice cakes for?
The tteok are ready to cook straight away and are very versatile:
- in the New Year’s soup tteokguk
- for stir-fries with gochujang
- in broths, stews or as a side dish
- also as an addition to hotpot or bulgogi
Combine them with kimchi, meat, egg or spring onions for a filling, hearty dish.
Make your own garaetteok: Recipe for Korean rice cakes – the basis for Tteokbokki & tteokguk
Make your own Tteokbokki – the best recipe from Korea for spicy rice cakes with cabbage & egg
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How do I store rice cakes?
Store the packet in a cool, dry place. Once opened, keep in the fridge and use as soon as possible. For longer storage, the rice cakes can also be frozen in portions.
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