This rice cake doesn’t really have any taste on its own. But it makes a great companion to other dishes such as Dakgalbi (Hot chicken stir fry), ddeokbokki etc.
Its Korean name is Garaeddeok. “Ddeok” means rice cake.
It is made of non-glutinous rice. This is a picture of Garaeddeok.
For this size, you pay for about 2000 - 2500 won (US $2.10-2.60) at the supermarket.
It tastes better, if it is made locally like the above one (delivered to the store from a rice mill) instead of from factory (and prepackaged).
Related Posts
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
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Sue, I managed to find this rice cake in my local grocery store. I can’t wait to try out your recipes.
I have a question. The rice cake was vacuum packed and found in the fridge section of the store. Do you know if I have to soak them in water before using? Thanks.
Hi Sharon,
Yes, it is better to soak for about 20-30 minutes in cold water before you use them (After separating them first.)
Maybe also, parboil them, just before you use them (very briefly), or run them under some hot water a couple of times.
I hope my recipe works out well for you.
Sue, Thank you for your reply. I will try out your suggestions. Thanks again for your help.
Hi, I am Korean. I would like to know how to make rice cake for dduk gook from scratch. I have not been able to locate a recipe to make fresh rice cake.
Hi, Faythe
I am not planning on making ddeok guk rice cakes from scratch for a while. If you speak Korean, you might find good information on a Korean website. Unfortunately I can’t find any good recipes, and I have never been taught how. Sorry I can’t help yet, but one day in the future I will try.
I am also looking for recipe and directions to make rice cake or garaeddeok - in English!
Hi Sue,
I had recently made shi-ru dduk in the oven based on a recipe from Wikicookbooks.com. It turned out decently, but little too salty. Now, I can’t find it.
Do you know of any recipes that produces dduk without a steamer?. Basically, the recipe I used before had me layter a 13X9 in pan with ground, cooked Pat, pour a very watery sweet rice batter, then top with more ground pat. I sealed it with aluminum foil and baked. I can’t remember what ratios of ingredients to use and what time and temperature I needed to get the right consistency.
Appreciate your help.
Linda
Hi Linda,
The only ddeok recipe I have at the moment is strawberry rice cakes which I used a microwave to cook. Sorry I can’t help now but I am definitely planning to make more rice cakes in the future.
Take care.
i asked my local korean grocery if they had this. they said they had many kinds.. so which kind should it be? im lost, i didnt know there were kinds of ddeok.
she said there is garedduk, dduk boki dduk?
Marian, dduk boki dduk would be the same one as this. What are you planning to make?
Hi Sue,
Right now, I’m volunteering at Korea Pavilion of Folklorama 2007. I saw rice cakes which are filling with beans, and I saw the name “Dduck”.
Are dduck and ddeok the same meaning?
Hi Sue,
Thank you for posting this information. I fell in love with “Rice Sticks” at a Chinese restaurant in Cambridge MA in th 1980s. I could almost never find them again until I moved to Oakland CA and went to Korean restaurants several times, until I found the dumpling soup with rice cake.
In any event, I just made my first rice cake stir fry 30 minutes ago. I used dry Egret Brand White Rice Cake, which I soaked for 10 hours in cold water and then boiled for 1 minute and stirfried for 1 minute. The came out great!!! First rice cake stir fry I have had since 1986! I know the fresh is supposed to be better, and I think I can get that in Oakland, but the dry was available at the Chinese grocery store. It took me several trips to find it. I finally went with a friend who speaks Madarin. When the clerk understood that I wanted “Korean Style Rice Stick” she found the bag immediately and I paid .99 and just used 1/2 bag for a great meal. Thanks again for your information. I stir-fried my cakes with a little salmon, dried black mushrooms that I put in the boiling water, fresh ginger, fresh shallots, green onions, and soy sauce….they were great.