Description
Simple Korean rice cakes, garaetteok, perfect for various Korean dishes.
Ingredients
Scale
- 2 cups non-glutinous rice flour
- 1/2 teaspoon salt
- 3/4 cup hot water
- 1 tablespoon sesame oil
Instructions
- In a large bowl, combine rice flour and salt.
- Gradually add hot water, mixing until a dough forms.
- Knead the dough for 10-15 minutes until smooth and elastic.
- Divide the dough into small portions and roll each into long, cylindrical shapes, about 1/2 inch thick.
- Cut the cylinders into desired lengths, typically 2-3 inches.
- Bring a large pot of water to a boil.
- Add the rice cakes to the boiling water and cook until they float to the surface, about 3-5 minutes.
- Transfer the cooked rice cakes to an ice bath to cool and prevent sticking.
- Drain well and toss with sesame oil to prevent sticking.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For best results, use fresh rice flour.
- The dough should be firm but pliable. Adjust water if needed.
- Do not overcook the rice cakes, or they will become mushy.
- These rice cakes are versatile and can be used in tteokbokki, tteokguk, or other stir-fries.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 0g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Korean rice cakes, garaetteok, tteok, rice flour, homemade rice cakes