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Korean Rice Cake for Cooking – Garaetteok

Korean rice cakes - Garaeddeok

This rice cake doesn’t really have any taste on its own. But because of that, it makes a great companion to other dishes such as Dak Galbi (Spicy Korean chicken stir fry), Tteokbokki (Spicy Korean rice cakes) etc.
Its Korean name is Garaetteok (가래떡). “Tteok” (떡) means rice cake. It is made of non-glutinous rice.

For this size, you pay for about 2000 – 2500 won (US $2.10-2.60) at a supermarket. It tastes better, if it is made locally like the above one (delivered to the store from a rice mill – very fresh) instead of from a factory (and pre-packaged).

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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42 thoughts on “Korean Rice Cake for Cooking – Garaetteok”

  1. Hi Sue.
    Do you know the recipe wherein the tteok is roasted with mozzarella cheese? Ive tasted one in Myeongdong street food and its addictive.
    Thanks 🙂

  2. Hi, whenever I soak these frozen ricecakes they. Split? Is this normal? I am also having trouble getting a brown color on the ricecakes.
    Also the recipe says 300 gms and the Amazon bag you can order only come in 200gms, so where can we buy these at a reasonable cost for a large bag.

    • Hi Stacy, I found that frozen cakes split when they’ve been frozen for a long period of time. Probably it’s best not to buy those old ones.

      I link to Korean rice cakes in Amazon for people who don’t have a Korean grocer near by them. (They are not what I use for my recipes but they’re the closest thing available on the internet. For one thing, I don’t live in the US, so Amazon won’t deliver them to me. 🙂 )

      You can get a bigger volume rice cakes from a Korean grocery store. They also stock fresh rice cakes too. Fresh rice cakes are soft and kept at room temperature when they just get delivered. After that they get moved to the freezer section.

      Did you already try this recipe (https://mykoreankitchen.com/gungjung-tteokbokki/)? The brown colour comes from the sauce. Let me know if you have any questions!

  3. is it possible to find it at any store in egypt if someone knows plzz tell me I really would like to cook the ddukbokkie =D

    • you can find it at gaya restaurant in degla/maadi and tomato korean supermarket in maadi , you can search fir their address online

    • If the rice cake is quite fresh (made within 24 hours), it can be stored in room temperature for 1-2 days. If the room temperature is quite high and humid then I would recommend to store it in a fridge. Also the rice cake can be stored in the freezer for a couple of months.

  4. Thanks for creating this website it is very helpful! Now I can make all that great Korean food without having to mess up translating ones written in Korean. Do you think you have any recipes for those walnut bread desserts called hoh doh kwaja?

  5. hi, do you have a recipe for making Kkul Dduk? Is Kkul Dduk made from frozen rice flour only? no sweet rice flour right?

  6. I’m looking for a rice cake receipe – I mean for making it at home from scratch – ( for the duk mandu guk ) as I cannot find the rice cake easily in Italy ..but it seems it difficult to find… can anyone help ?

  7. I just got some Egret Brand White Rice Cake from the chinese grossery store. Would you please let me know how much would they enlarge after soaking in water?

  8. We don’t have that kind of rice cakes here in my country, so it kinda sucks to see rice cakes recipes, knowing that we can’t make it even though it’s hella easy.

    Wouldn’t it be great if you posted the rice cake recipe??? I mean these original ones. I’d love to try making some hot chilly rice cakes. I’ve been watching Korean movies, and I have this crush on the dish since like, forever!!!

  9. Hello Sue ,
    Looks like you have many including myself who enjoy these wonderful rice cake morsels. I was thinking of making them myself. I just used the last bag after traveling 40 miles to get it. I know they can’t be that hard to make. If we could all go to the store and watch them being made maybe we could all be making them fresh from our own kitchen. Wonderful web page by the way. I’m not Korean but should be.
    Lori

  10. Hi! I am very intrigued by these rice cakes and will look for some in my local Korean grocery store the next time I go. Love your recipes!

    I have been buying rice ovalettes and I was wondering what the different uses were for them versus these longer, cylindrical rice cakes, and also what the appropriate korean name might be. I’m looking for vegetarian (or at most pescatarian) recipes for them. Any suggestions? 🙂

    -Sea

  11. hello,
    i have scanned the net looking for a recipe on how to make my own rice cakes from scratch for Duk Bok Ki. i rather not buy them and i can’t seem to find one a recipie. can you help me?

  12. 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.

  13. 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?

  14. 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.

  15. 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

  16. 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.

  17. 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.

  18. 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. 😀

  19. 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.

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