Step 1

If you bought frozen rice flour from a Korean grocery store, put it in the fridge overnight until it thaws out and the flour becomes a powder. If you made your own rice flour, you don’t need to do this

Step 2

Combine the rice flour, kosher salt, and boiling water in a bowl. It should have the consistency of the mixture in this photo:Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.Mix the rice cake dough with a rice scoop or wooden spoon.Re-cover with the plastic wrap and cook for another 2 minutes.Spread ½ ts toasted sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.

Step 3

Combine the rice flour, kosher salt, and boiling water in a bowl.Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.Spread ½ ts toasted sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.

Step 4

Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.Put ½ ts toasted sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.

Step 5

Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.Let them cool at room temperature for several hours, then slice diagonally into thin discs.Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.

Step 6

jillzee NY joined 12/20 & has 2 commentsPosted December 28th, 2020 at 7:14 pm | Log in to reply. I was so nervous at first because my mix of water and homemade rice flour did not look like your first photo. It was completely watery. I went ahead with it anyway, and I’m so glad I did! It worked like a charm and was so delicious! I used it to make rabokki (used your tteokbokki recipe, and just added a bit of cooked ramen noodle), and it was perfect. :) Thank you, Maangchi! Maangchi New York City joined 8/08 & has 91 commentsPosted January 1st, 2021 at 7:37 am | Log in to reply. Congratulations! Happy new year! AgnesNg Indonesia joined 6/20 & has 1 commentPosted June 23rd, 2020 at 6:19 am | Log in to reply. Hi, Maangchi.Thanks to your recipe I have been getting better at making Garaetteok.Just wondering do you have any tips for me in how to roll the Garaetteok? I found an issue with rolling the Garaetteok when it’s getting cold already. My Garaetteok looks so rough. I’m keep trying to roll it to smoothen the Garaetteok surface but it’s just not working.Thank you. oshines28 USA joined 6/20 & has 1 commentPosted June 7th, 2020 at 2:02 pm | Log in to reply. My rice cakes were so delicious! I used run of the mill short grain sushi rice to make the rice flour and then just followed all the steps carefully. I would recommend letting your rice cakes dry out a tad before cooking with them or else they won’t be as chewy in your dish. Thanks maangchi! Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 15th, 2020 at 11:03 am | Log in to reply. Thank you for the tip for us! Mimi1016001 USA joined 4/20 & has 2 commentsPosted April 28th, 2020 at 2:25 pm | Log in to reply. my Tteok ended up very hard and grainy and too tough I was not able to use it .. I used mochiko flour and a microwave .. what should I do ? how do I fix it ? and it was more yellow then yours Amandatrant East Sussex, UK joined 3/20 & has 2 commentsPosted March 30th, 2020 at 2:03 pm | Log in to reply. Hi, I’ve just made these and I’m so pleased with myself. I’m cooking Dak Galbi and needed some rice cakes but not being able to go and get any, I thought I’d have a go. Thank you so much for your clear instructions. Yum Amandatrant East Sussex, UK joined 3/20 & has 2 commentsPosted March 30th, 2020 at 2:04 pm | Log in to reply. Here’s what they look like;See full size image awk1836 Uk joined 4/20 & has 1 commentPosted April 3rd, 2020 at 9:00 pm | Log in to reply. Hello! Can you please attach a picture of what brand of rice flour you used? :) Clairey123 Scotland joined 3/20 & has 1 commentPosted March 23rd, 2020 at 3:19 pm | Log in to reply. Hello, I am new to Korean cooking! I tried making these today, I ordered rice flour from my local supermarket but it didn’t say on the pack what kind of rice flour it was. They came out tasting like flour cylinders :( I have attached a picture of the brand I got, does anyone know if I can use this kind of flour for this recipe?See full size image RachelC England joined 5/20 & has 1 commentPosted May 21st, 2020 at 12:41 pm | Log in to reply. I just made it using this same flour and it LOOKS like it turned out okay I just had to use a lot more water.Was there any answer if this is an okay flour? I haven’t tasted yet and now I’m worried to waste food ingredients on making Tteokbokki if these rice cakes done taste good.See full size image RL Maria London joined 5/20 & has 1 commentPosted May 23rd, 2020 at 5:15 pm | Log in to reply. This is Chinese rice flour and wont be as sticky as short grain rice. You can still use this rice flour to make Korean rice cakes but have to mix with someglutinous rice flour which will make the rice cakes more chewy. However I dont like using this because the rice cakes will end up with little rice flavour and less chewy than using wet flour. But still a good alternative if you cant get the proper wet flour. MartaBuka Warsaw joined 5/20 & has 1 commentPosted May 27th, 2020 at 9:31 am | Log in to reply. Can one use glutinous rice flour? Redsea Israel joined 3/20 & has 1 commentPosted March 23rd, 2020 at 6:29 am | Log in to reply. Hello maangchi!I tried making it with the flour I made according to your recipe, but it turned out too dry, grainy and hard… I think it may be because of the microwave… I made flour from round rice and another one from sushi rice, both weren’t good….How many watts is your microwave? Okjuliette Montréal, Canada joined 4/20 & has 1 commentPosted April 19th, 2020 at 2:53 pm | Log in to reply. Hi, I couldn’t find short grain rice so I made rice flour from medium grain rice and they turned out pretty good, texture was a bit off but I enjoyed them! Made the flour with a hand robot!See full size image Mimi1016001 USA joined 4/20 & has 2 commentsPosted April 28th, 2020 at 2:23 pm | Log in to reply. I tried and mine came out like this as well … did you ever figure it out ? Rosa286 Uk joined 6/20 & has 1 commentPosted June 17th, 2020 at 6:29 am | Log in to reply. I tried making my own flour too and it became quite graining. I put it back in the blender with some more hot water, and kneaded it with my hands for about 10 minutes and they turned out okay. The rice flour might not have been fine enough. Or at least that’s my theory. Julez25 Philippines joined 7/20 & has 2 commentsPosted July 13th, 2020 at 2:50 am | Log in to reply. I believe it has to do with the sifting of the flour too. Whatever it is that doesnt pass through the sifter should go back to the blender which goes very well with rice grains for me. Then after sifting everything, you have to repeat the sifting process again just to make sure. Dont rely to much on maangchi’s measurement of the water to put on the flour because we have used different rice grains too, take notice of her NOTE of the texture and look of the rice flour when u put water. It truly depends on the wetness of the rice flour that ur gonna use.See full size image Julez25 Philippines joined 7/20 & has 2 commentsPosted July 13th, 2020 at 2:59 am | Log in to reply. And may i add that SHORT GRAIN rice is truly IRREPLACEABLE, i have tried everything & experimented on every grain & flour that i could find in our place but sadly its not the same no matter how i followed this recipe. Only short grain rice could give u the texture of the tteok and mixing the rice flour and glutinous rice wont do coz it would just keep on sticking to your teeth. So it all boils down to SHORT GRAIN RICE + MAANGCHI’S RECIPE.