Tteok

Name: Tteok
Prep time: 10 min
Cook time: 5 min
Yield: 2 to 4 servings
Cuisine: Korean Menu
Ingredients: Glutinous Rice Powder — 230 g; Salt — ½ tsp; Boiling Water — 180 ml; Sesame Oil — ½ tsp

This authentic Garaetteok is a wonderfully chewy, traditional Korean cylinder-shaped rice cake made from simple, high-quality glutinous rice flour and hot water. Known for its signature dense, elastic texture and subtle sweetness, it is the essential base for beloved dishes like spicy Tteok-bokki or comforting rice cake soup. Enjoy it fresh, simply dipped in honey for a classic, soul-warming treat that highlights its pure, delicious flavour.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 5 minutes

Servings: 2 to 4

Notes:

Using high-quality glutinous rice powder is essential for this recipe; ensure you have the correct type of flour to achieve that distinctive, sought-after chewy texture of traditional Korean rice cakes.

The secret to achieving the perfect density and chewiness is to pound the cooked dough thoroughly while it is still warm; the more you pound the dough, the better the final texture will be.

Pounding the dough requires caution as it will be very hot and produce significant steam; use a pestle or a sturdy tool, and always grease your hands or work surface with a small amount of sesame oil to prevent sticking.

If you plan to use these for Tteok-bokki or rice cake soup, allow the cylindrical rice cakes to set at room temperature for several hours until they slightly dry and firm up, which makes them much easier to slice into thin, uniform pieces.

A little sesame oil applied to the finished rice cakes is vital, as it not only enhances the flavour but also effectively prevents the pieces from adhering to each other during storage.

Prepare Dough
In a microwave-safe bowl, combine the glutinous rice powder and salt, then stir in the boiling water until a soft, malleable dough forms.

Steam
Cover the bowl with plastic wrap, leaving a small opening for steam to escape, and microwave on high heat for 2 minutes, then remove, mix the dough, re-cover, and microwave for an additional 2 minutes.

Pound and Shape
Transfer the steaming dough onto a cutting board lightly greased with sesame oil, pound it vigorously with a pestle until smooth and elastic, then roll and shape the dough into long, uniform cylinders.

Slice and Store
Cut the cylinders into the desired lengths, and for soup or stir-fry preparation, let them dry at room temperature for several hours before slicing thinly.