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korean rice cake recipe

korean rice cake recipe

Prep 25 minutes
Cook 20 minutes
Total 45 minutes
With chewy texture and delicate sweetness! So unique, so satisfying. A traditional treat made with glutinous rice flour!
5 stars (1 ratings)
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Ingredients
  

For the rice cakes:

  • 2 cups rice flour (sweet rice flour preferred, but regular works too)
  • ¼ cup tapioca starch (cornstarch works as a substitute)
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
  • 1 cup hot water (approximately)

For the sauce (if making spicy rice cakes):

  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar (or honey for a natural alternative)
  • 2 cloves garlic , minced
  • 1 tablespoon sesame oil
  • ¼ cup water or broth

Instructions

  • Step 1: Prepare the Dough
    Mix the rice flour, tapioca starch, and salt in a large bowl. Create a well in the center and add the vegetable oil. Gradually pour in hot water while stirring with chopsticks or a wooden spoon. Start with 3/4 cup of water and add more as needed until the mixture forms a slightly sticky dough. The temperature of the water matters significantly – using hot water (not boiling) activates the starches properly and contributes to the signature chewy texture.
    Step 2: Knead the Dough
    Transfer the dough to a clean, lightly floured surface. Knead for approximately 5-7 minutes until smooth and elastic. The dough should feel like soft playdough – pliable but not sticky. If it's too dry, wet your hands slightly and continue kneading. This step develops the glutinous structure that gives rice cakes their distinctive chewiness.
    Step 3: Shape the Rice Cakes
    Roll the dough into a log about 1-1.5 inches in diameter. For cylindrical rice cakes (garaetteok), cut the log into 1-inch pieces, then roll each piece into a small cylinder. For flat rice cakes (tteokbokki style), cut the log into thin slices (about 1/4 inch thick). The uniformity of your cuts will ensure even cooking – a digital kitchen scale can help maintain consistency if you're aiming for perfection.
    Step 4: Steam the Rice Cakes
    Place the shaped rice cakes in a steamer lined with parchment paper or cloth, leaving space between each piece. Steam over medium-high heat for 15-20 minutes until they become translucent and springy to the touch. The transformation is remarkable – what begins as opaque dough becomes gloriously chewy, glistening rice cakes.
    Step 5: Ice Bath Treatment
    Immediately transfer the steamed rice cakes to an ice water bath for 1-2 minutes. This crucial step stops the cooking process and gives the rice cakes their signature chewy texture. According to culinary science, this rapid temperature change helps set the starches in a way that creates optimal elasticity.
    Step 6: Prepare the Sauce (Optional)
    If making spicy rice cakes (tteokbokki), combine all sauce ingredients in a pan over medium heat. Add the rice cakes and simmer for 5-7 minutes until the sauce thickens and coats the rice cakes. The sauce should reach a glossy consistency that clings beautifully to the chewy cakes – a visual indicator of perfect tteokbokki.
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