AI-generated image
Garaetteok
Long cylinder rice cakes
가래떡 · long cylinder rice cakes, the base of tteokguk and tteokbokki
Garaetteok are the long white rice-cake logs that Korean mills churn out before Seollal, when families queue with their own rice to have them pressed and then slice them into ovals for tteokguk, the New Year soup. The length is meant to wish for a long life. Freshly made, they are soft and chewy and eaten warm, dipped in honey or toasted over a grill; once they firm up they are sliced for soup or cut into sticks for tteokbokki. Making them at home is simple, though the logs come out a little less glossy than machine-pressed ones. The usual mistake is rolling the dough when it has cooled: it must be hot to stay smooth. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: leave the logs to firm overnight before slicing on the diagonal; they cut cleanly instead of squashing.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb wet-milled short-grain rice flourfrozen Korean maepssal garu, thawed; if it is unsalted, add the salt
- ½ tsp salt
- ¾ cup waterabout
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 1 ⅛ lb wet-milled short-grain rice flour, ½ tsp salt and ¾ cup water together until it holds when squeezed and feels like damp sand.
5 minStep 2: Steam on a damp cloth over a high heat for 20 minutes, until the flour has fused into a translucent mass.
20 minStep 3: Pound and knead the hot dough for 5–8 minutes with an oiled pestle or in a stand mixer until very smooth and elastic.
8 minStep 4: Mix 1 tbsp toasted sesame oil and 1 tbsp neutral oil. Oil your hands and the board, cut the dough into 6 pieces and roll each into a log about 2.5 cm thick, pressing out any air.
Step 5: Eat a few warm the same day. Wrap the rest and leave at room temperature overnight to firm up.
Step 6: Slice the firm logs into 5 mm diagonal ovals for tteokguk or 5 cm sticks for tteokbokki. Freeze in bags; soak in cold water for 10 minutes before cooking from frozen.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garaetteok take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.
Indian
Home-made golden syrup
A home-made stand-in for golden syrup, from sugar caramelised until amber and boiled with water to a two-thread syrup. Use it in any recipe that needs golden syrup, such as flapjacks, biscuits and treacle tarts.
British