Ingredients

Rice Cake (Tteok)

Rice Cake

A traditional Korean rice cake made by steaming rice flour (or wheat flour) and extruding it into long shapes with a machine. Representative types include garaetteok (Cylinder shape) for Tteokbokki and thinly sliced rice cakes (Oval shape) for Tteokguk.

Flavor

The rice cake itself doesn't have a strong flavor, but as you chew, the subtle sweetness and nuttiness characteristic of rice emerge. Above all, its identity lies in its high density and chewy, bouncy texture (Extremely Chewy & Bouncy).

Brands

Pulmuone, Chilgap.

Where to buy

The refrigerated or frozen food section of Asian grocery stores.

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Substitutes

While a perfect substitute is difficult to find, you can achieve a very similar texture by layering several sheets of Vietnamese rice paper, rolling them tightly, and slicing them. Alternatively, you can enjoy it in a fusion style by simmering Italian Gnocchi in a spicy sauce.

Storage

Once opened, leftover rice cakes will harden and crack if exposed to air. Be sure to seal them in a zip-lock bag and store them in the freezer (-18°C or below).

Used in

Tteokbokki, Tteokguk (Rice Cake Soup), or as an ingredient in Dakgalbi/Jjimdak.

FAQ

Q. Can I put frozen rice cakes directly into boiling sauce?
A. If you put frozen rice cakes directly into the sauce, the outside can become mushy while the inside stays hard, or the cakes can easily break. If you thaw them in cold water for 10-15 minutes before cooking, they will not break and will cook through to be soft and chewy.