Garaetteok (Korean Rice Cakes) Recipe - Aaron and Claire (2024)

FAQs

Garaetteok (Korean Rice Cakes) Recipe - Aaron and Claire? ›

For refrigerated or frozen rice cakes, Maangchi suggests a “very short” soaking time because “I don't know how long the rice cakes were in the freezer or refrigerator.” For her, a soak as short as 10 minutes helps speed up the cook time.

For refrigerated or frozen rice cakes, Maangchi suggests a “very short” soaking time because “I don't know how long the rice cakes were in the freezer or refrigerator.” For her, a soak as short as 10 minutes helps speed up the cook time.

Rice cakes are generally a healthy snack if you opt for whole-grain options, especially when paired with avocado, fruit, or nut butter. Cynthia Sass is a nutritionist and registered dietitian with master's degrees in both nutrition science and public health.

Garaetteok (also spelled “garae-tteok” and “garaeddeok”) is a Korean rice cake made from steamed, pounded rice grains. Cooks shape the mixture into long ropes, then cut them further into short cylindrical segments or thick coins.

The difference is that Japanese rice cakes are made from sticky glutinous rice while Korean rice cakes are made from regular non-glutinous rice. Since there are no real rules for making rice cakes, every region in Japan has its own traditional recipe.

The most convenient way to store Korean rice cakes in the short term is by putting them in the refrigerator.

Stir gently with a wooden spoon when it starts to boil. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. If the rice cake is not soft enough, add more water and continue stirring until it softens.

Rice cakes are a high glycemic index food, along with things like crackers, bagels, cakes, doughnuts, croissants, and white bread. Eating a lot of these foods may raise your risk of some health conditions. ‌Other concerns. Certain rice cakes, like those coated in chocolate, have a lower nutritional value.

Downsides of rice cakes

Rice cakes may raise your blood sugar, particularly if you eat multiple servings in one sitting or if you choose sweet-flavored varieties that contain added sugar. They're mostly carbs and have very little protein and fiber to slow the effect of these carbs on your blood sugar.

Tteok (떡), Korean rice cake, is enjoyed by many Koreans as a dessert, a seasonal delicacy, and even a meal. Different types of tteok are served for different occasions including national holidays, weddings, ancestral ceremonies, and more.

What does garaetteok taste like? ›

Garaetteok is white in color and does not have much taste on its own, so it is great in a stir fried dish (e.g. tteokbokki) or in a soup (e.g. tteokguk). Short grain rice or medium grain rice works best when making garaetteok.

The flat disc-shaped rice cakes (called nian gao in Chinese) are most commonly used in stir-fries in Chinese cuisine. The tubular ones (which are called garaetteok in Korean) are much more common in Korean cooking and are most commonly cooked with gochujang paste and fish cakes as comfort food known as tteokbokki.

Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

' tteok ' is the Korean word for rice cake and 'bokki' is the Korean word for something fried.

Expanding Variety. Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Always soak your rice for at least thirty minutes before cooking for the optimal fluffy, slightly chewy texture that characterises Korean rice. After 30 minutes, stick the rice and the water into the pot and start cooking. Dashima (다시마), or kelp, is the base of many Korean broths.

You can do this by leaving them in the refrigerator overnight or placing them in a bowl of cold water for about 20 minutes. Thawing them will make them easier to cook and prevent them from sticking together.

Korean rice cakes can be enjoyed in a variety of dishes. Some popular ways to eat them include in tteokbokki (spicy rice cake dish), in soups, in stir-fries, or even coated in sweetened soybean flour for a sweet treat.