{"id":65746,"date":"2025-09-09T10:32:01","date_gmt":"2025-09-09T08:32:01","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/make-your-own-garaetteok-recipe-for-korean-rice-cakes-the-basis-for-tteokbokki-tteokguk\/"},"modified":"2026-04-29T09:46:26","modified_gmt":"2026-04-29T07:46:26","slug":"make-your-own-garaetteok-recipe-for-korean-rice-cakes-the-basis-for-tteokbokki-tteokguk","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/make-your-own-garaetteok-recipe-for-korean-rice-cakes-the-basis-for-tteokbokki-tteokguk\/","title":{"rendered":"Make your own garaetteok: Recipe for Korean rice cakes \u2013 the basis for Tteokbokki & tteokguk"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
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I struggled with garaetteok for a long time. The dough simply never wanted to become properly smooth, no matter how much effort I put into it. It wasn\u2019t until I was making handmade Udon again one day that it clicked: traditionally, you knead the tough noodle dough with your feet because it\u2019s almost impossible to work with your hands. That was exactly the solution I\u2019d been missing for the rice cakes! Since then, it\u2019s finally worked out, even without the heavy wooden pestle that\u2019s actually used for this in Korea.<\/p>\n\n\n\n

\"Garaetteok<\/figure>\n\n

What I find so fascinating about this is that there are many such culinary parallels in Japan and Korea. At first glance, the cuisines seem very different, but when it comes to doughs in particular, you can see just how similar the technical tricks sometimes are. Whether it\u2019s Udon or garaetteok, in the end it\u2019s always about giving the dough the right structure and elasticity. And that\u2019s exactly what makes it so appealing to me: discovering old techniques, adapting them and experiencing them anew in my own kitchen.<\/p>\n\n

What exactly are Garaetteok?<\/h2>\n\n

Garaetteok are elongated, cylindrical rice cakes made from very finely ground rice flour. Their flavour is mild and rather neutral, which is precisely what makes them so versatile. In Korea, they form the basis for some of the best-known dishes: first and foremost Tteokbokki, those sweet-and-spicy street food rice cakes in a fiery sauce. But they also play an important role in soups such as the traditional Tteokguk served at New Year, or as an ingredient in stir-fries.<\/p>\n\n

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TOP RECOMMENDATION<\/p>\n<\/div><\/section>\n\n\n\n

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\"Tteokbokki
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Tteokbokki Kochbox | f\u00fcr koreanische, scharfe Reiskuchen<\/a><\/h2>\n\n

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