Garaetteok (Korean Cylinder Rice Cakes) is a traditional Korean recipe, for a classic cylindrical rice cake that's traditionally used in soups. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Cylinder Rice Cakes (Garaetteok).
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Learn how to make Korean rice cake — garaetteok (cylinder rice cake) from scratch. It’s a main ingredient in both tteokbokki and tteokguk. Instructions are given for making the wet-milled rice flour and for preparing the rice cake dough in a microwave and by steaming.
Ingredients:
300g wet-milled rice flour, from short or medium grain rice (e.g. sushi rice — see the recipe for how to prepare)
1 tbsp cornflour
1 tsp fine salt
180ml water (for microwave version), boiled, divided into three sets of 4 tbsp
60ml water (for steamer version), boiled
1/2 tsp sesame oil
Method:
To prepare wet-milled rice flour: Rinse 550g of short or medium-grain rice (eg sushi rice) under cold, running water until the water runs clear (this removes the excess starch). Transfer the rice to a medium-sized bowl then pour over enough water to just cover (all the rice grains need to be submerged). Cover the bowl and set aside for the rice to soak over night.
The following day, drain the rice thoroughly then allow to drain in a fine-meshed sieve set over a large bowl for about an hour. This helps remove any excess surface moisture.
Working in batches grind the rice in a powerful food processor (I use an Indian wet and dry grinder for this) until you have a fine, flour-like powder. Stop periodically to scraped down the sides of the grinder to ensure the rice is re-distributed and grinds evenly.
Once the rice is ground sift through a fine-meshed sieve into a clean bowl. Remove and discard any clumps or partially-ground rice grains (if there are a lot of these, re-grind them and sift). Once you’ve sifted all the rice flour sift once more to ensure that it’s very fine in texture.
Note that getting a fine rice flour is essential in preparing good quality garaetteok that’s not gritty in texture.
To prepare rice cakes in a microwave: combine 300g of the rice flour, cornflour, fine salt and 60ml (4 tbsp) of boiling water in a microwave-safe bowl. Mix well, add another 60ml boiling water and mix again until smooth (it should be easy to stir).
Cover the bowl with clingfilm, piercing a small hole for steam to escape. Microwave on high for 2 minutes (based on a 1200W microwave).
Carefully take out the bowl, remove the clingfilm (take care of escaping steam) and mix in another 60ml boiling water. Cover with clingfilm again, pierce a small hole then return to the microwave and cook on high for 90 seconds. Remove from the microwave.
Place a silicone baking mat (or greaseproof paper) on a chopping board to prevent sticking. Carefully transfer the hot rice dough onto the prepared surface.
Cover your hands with thick cotton gloves then cover those gloves with food-safe gloves to protect your hands from the hot dough. Knead the dough then pound it with a pestle for about 5 minutes, until smooth and elastic.
To prepare rice cakes with a steamer: Line a steamer basket with a silicone steaming mat. Mix the rice flour with 60ml boiling water to form a dough. Combine 300g of the rice flour, cornflour, fine salt and 60ml (4 tbsp) of boiling water to form a dough. Spread this rice flour mixture evenly over the liner, breaking it up into smaller pieces rather than leaving it as one solid mass. This helps it cook through more quickly and evenly. Cover and steam over high heat for 15 minutes.
Once steamed, turn the rice dough onto a chopping board lined with a silicone baking mat and prepare by kneading and pounding as in the microwave version.
To prepare the rice cakes: Divide the pounded rice cake dough evenly into 5 pieces. Lightly coat your palms with about 1/2 teaspoon of sesame oil and gently rub it over the rice cake pieces to prevent sticking.
Roll each piece of dough into a cylinder about 1.5cm in diameter. Trim the ends neatly then divide the cylinders into 6cm lengths.
The rice cakes are now ready to use in tteokbokki or other stir-fry dishes.
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