The Joy of Korean Rice Cakes
Korean Rice Cakes have a special place in my heart, both for their warmth and simplicity. When I first tried making them, I was excited but nervous, knowing how beloved they are in Korean cuisine. With just sticky rice flour, salt, and water, the magic lies in the technique, turning simple ingredients into something extraordinary. As I embarked on this culinary adventure, I could already envision the soft, glistening rice cakes ready to be enjoyed.
Memories of First Taste
My first encounter with Korean Rice Cakes was during a cold winter day in Seoul. I remember wandering through a bustling street market, my senses overwhelmed by the aromas of sizzling street food. Amidst the chaos, I spotted a small stall selling tteokbokki, a spicy dish made with these rice cakes. The vendor handed me a piping hot bowl, and with the first bite, I was hooked. The chewy texture of the rice cakes, coated in a rich, spicy sauce, was unlike anything I had ever tasted. That experience stayed with me, and years later, when I started experimenting in my own kitchen, I knew I had to recreate that comforting, satisfying texture.
Crafting Tradition in the Kitchen
Making Korean Rice Cakes at home is more than just following a recipe; it’s about connecting with a tradition that has been passed down through generations. I remember the first time I mixed the sticky rice flour with boiling water, feeling a little unsure as I watched the mixture slowly come together. But as I began to knead the dough, the familiar, soft texture started to emerge, and with it, a sense of accomplishment. Shaping the dough into long ropes and cutting them into small pieces was almost therapeutic, and as the rice cakes glistened with sesame oil, I knew I was on the right track. Each step brought me closer to that cherished memory from Seoul.
A Simple Pleasure
There’s something deeply satisfying about making Korean Rice Cakes from scratch. It’s a reminder that the most comforting dishes often come from the simplest of ingredients. Whether served in a spicy tteokbokki sauce or floating in a warm bowl of tteokguk, these rice cakes are more than just a dish—they’re a connection to tradition, a comfort in the kitchen, and a joy to share with others. Every time I make them, I’m reminded of the magic of food—how it can transport us back to a moment in time, how it can bring people together, and how it can turn a few simple ingredients into something truly special.
Table of Contents
Chef’s Notes- Korean Rice Cakes
- Ensure Boiling Water: The water must be at a rolling boil when mixing with the rice flour. This helps to properly hydrate the flour and create the ideal chewy texture.
- Microwave Caution: Be careful when handling the bowl after microwaving. The mixture can get very hot, so use oven mitts or a towel to protect your hands.
- Texture Check: After the first round of microwaving, check the dough’s texture. If it’s too dry, add a tiny splash of water before the second microwaving. This prevents the rice cakes from becoming too crumbly.
- Kneading Tips: Knead the dough until it’s completely smooth and free of lumps. This step is crucial for achieving the signature chewy texture of Korean rice cakes.
- Shaping Uniformity: When rolling the dough, try to make the thickness as even as possible. This ensures consistent cooking and texture across all the rice cakes.
- Alternative Cooking Methods: These rice cakes can also be steamed instead of microwaved. Steaming might take a bit longer but can result in a slightly softer texture.
- Serving Suggestions: For added flavor, brush the rice cakes with a bit of soy sauce and sesame oil before grilling or pan-frying them.
- Storing Leftovers: If you plan to freeze the rice cakes, wrap each piece individually in plastic wrap before placing them in a ziplock bag. This prevents them from sticking together and makes it easier to thaw only what you need.
Korean Rice Cakes
4
servings10
minutes4
minutes41
kcal5
minutes19
minutesDive into the world of Korean cuisine with this simple and delightful Korean Rice Cakes recipe! Perfect for making tteokbokki or tteokguk, these rice cakes are a breeze to prepare at home with just a few ingredients. Follow along with step-by-step instructions and a video guide to create these chewy, delicious treats. Let’s get cooking!
Ingredients
- Rice Flour Mixture
1 cup sticky rice flour (short grain)
1/2 tsp sea salt
3/4 cup boiling water
- For Coating
2 tsp roasted sesame oil
- Alternative Ingredients:
Rice Flour: Can be substituted with glutinous rice flour.
Sesame Oil: Can be replaced with vegetable oil for a neutral flavor.
Salt: Use kosher salt as an alternative.
Directions
- Mixing Ingredients – In a microwave-safe bowl, combine the sticky rice flour and sea salt thoroughly. Gradually pour in the boiling water while stirring gently until the mixture forms a crumbly texture.
- Microwave Cooking – Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 2 minutes. Carefully remove the bowl and stir the mixture with a spatula. If too dry, sprinkle a bit of water. Cover again and microwave for another 2 minutes.
- Pounding and Kneading – Transfer the cooked mixture onto a greased silicon mat drizzled with sesame oil. Pound the mixture using a masher or pestle until it starts to come together. Knead the dough with your hands until it becomes soft and smooth.
- Shaping Rice Cakes – Divide the dough into four equal portions. Roll each portion into a rope-like shape and cut into desired lengths. Coat each piece lightly with sesame oil to prevent sticking.
- Storage Tips – Store the rice cakes in a ziplock bag in the refrigerator or freezer.
Equipment
- microwave-safe bowl
- plastic wrap
- silicon mat
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 41kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 73mg
- Potassium: 8mg
- Fiber: 0.2g
- Sugar: 0.01g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 1mg
- Iron: 0.04mg
FAQs- Korean Rice Cakes
Can I use regular rice flour instead of sticky rice flour?
No, regular rice flour won’t give you the same chewy texture. Sticky rice flour (also known as sweet rice flour) is essential for making authentic Korean rice cakes.
Why is my dough too sticky or too dry?
The dough can become too sticky if too much water is added or not sticky enough if not enough water is used. Gradually add water while mixing, and adjust as needed during the kneading process.
Can I steam the rice cakes instead of microwaving them?
Yes, steaming is a traditional method that you can use instead of microwaving. Steam the dough for about 20-25 minutes, then proceed with the pounding and kneading steps.
How can I prevent the rice cakes from sticking to each other during storage?
Lightly coat the rice cakes with sesame oil and wrap each piece individually in plastic wrap before storing them in a ziplock bag. This keeps them from sticking together.
Can I freeze the rice cakes?
Absolutely! After shaping, freeze the rice cakes individually wrapped in plastic wrap. They can be stored for up to a month. When ready to use, thaw them in the refrigerator overnight or at room temperature for a few hours.
