Garaeddeok
This easy Garaeddeok or garaetteok recipe will help you recreate the authentic taste of homemade garaeddeok in your own kitchen. Enjoy the chewy rice cake sticks in freshly cooked, piping hot, tteokbokki or tteokguk.
I really love cooking Korean dishes and my family enjoys anything Korean I serve on the table. I just made a pot of rosΓ© tteokbokki the other day to prove my point. This is a no-fuss garaetteok recipe using only three ingredients that are so easy to buy at the grocery or might even be in your pantry already.
You can buy store-bought cylinder rice cakes in Korean groceries or markets. But if there are no Korean stores near you, this recipe can help you make it at home. Plus, you can make a big batch and freeze them for later use or when spicy rice cake craving strikes.
What is garaeddeok?
Garaeddeok / garaetteok / garae-tteok (κ°λλ‘), also known as Korean rice cake sticks, is a staple in Korean cuisine. Also popular in the street food scene, the cakes are made from glutinous rice flour, salt, and water. Garaetteok boasts a unique chewy and jiggly texture and is commonly used in various Korean dishes, including tteokbokki (spicy rice cake), tteokguk (rice cake soup).
The name of the dish has two parts. “Ddeok” is Korean for rice cake. That’s the easy part, but what about “garae”? GaraeΒ comes from the verbΒ “gaeuda”Β which means βto divideβ. Divided rice cake is the rough translation of Garaeddeok.
Notes on ingredients
How to make this recipe
Step 1: In a mixing bowl, combine the glutinous rice flour and salt. Gradually add water to the flour mixture while stirring continuously with a rubber spatula until a smooth dough forms.
Step 2: Knead the dough using your hands until nice and elastic in texture.
Step 3: Divide the dough into three equal portions and roll each portion into a long cylindrical shape. Approximately 1/2 inch in diameter. Cut the long cylinder into smaller cylinder pieces approximately 1 1/2 inch long.
Step 4: Bring a pot of water to a boil over medium heat. In batches, carefully add the rice cake sticks to the boiling water, making sure not to overcrowd the pot. Boil the cylinder rice cakes for about 3-5 minutes, or until they float to the surface and become slightly translucent. Once cooked, remove the cakes from the boiling water and place in cold water to stop the cooking process.
Step 5: When cooled, drain water and transfer the cakes in containers. There you have it. You’re very own homemade garaetteok ready to enjoy!
Tips for cooking
Other Korean dishes you may like
Garaeddeok (Rice Cake Sticks)
Ingredients
- 1 cup glutinous rice flour
- ΒΌ tsp salt
- 1/2 cup water (hot water)
Instructions
- In a mixing bowl, combine the glutinous rice flour and salt. Gradually add water to the flour mixture while stirring continuously with a rubber spatula until a smooth dough forms.1 cup glutinous rice flour, ΒΌ tsp salt, 1/2 cup water
- Knead the dough using your hands until nice and elastic in texture.
- Divide the dough into three equal portions and roll each portion into a long cylindrical shape. Approximately 1/2 inch in diameter.
- Cut the long cylinder into smaller cylinder pieces approximately 1 1/2 inch long.
- Bring a pot of water to a boil over medium heat. In batches, carefully add the rice cake sticks to the boiling water, making sure not to overcrowd the pot.
- Boil the cylinder rice cakes for about 3-5 minutes, or until they float to the surface and become slightly translucent.
- Once cooked, remove the cakes from the boiling water and place in cold water to stop the cooking process.
- When cooled, drain water then pat dry and transfer the cakes in containers.
π
Does it matter if itβs pure or white sesame oil?
Hi Eliana,
You can use any kind of sesame oil. No problem if its not pure sesame oil.
Thank you!
hi, can i use glutinous rice flour instead of short grain rice flour?
Hi Jessie, Hope you’re well, To answer your question, No, you can’t use glutinous rice because the texture will be different.
What if I donβt have a steamer!?
Hi Kurtis,
You can DIY a steamer. fill a medium pot with 1/2 inch of water, place three golf ballβsized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add dough to the plate, cover, and steam for 30 minutes or until dough is cooked inside
I’m planning on trying to make this for myself & my mother. However, I’m confused about when the oil is needed. I see it in the ingredients but not in the actual directions.
When do I use the oil? Also, does it have to be sesame oil (I’m allergic)? Or can I use avocado (or coconut) oil?
Hi Raven, Thank you for pointing this out. I’ve updated the recipe card. The sesame oil is used as additional flavor and to make rolling the dough easier and avoid it from sticking on your hands or work surface. Yes, you can replace with avocado oil or coconut oil. Thank you and goodluck!
Can you use dry rice flour instead of homemade rice flour? I don’t have the ability to process the rice my self.
Hi William, Yes you can use store bought rice flour for the recipe. Hope this helps and oodluck!