Today, I will show you how to make an ingredient for Korean cooking – sticky rice cakes. They are commonly used for tteokbokki, tteokggochi, and tteokguk. Koreans take their rice to a shop and let them make it. It is an interesting process, which is detailed in this awesome blog post by the Stumbling Engineer. Outside of Korea, many people cannot find these sticky rice cakes where they live, so they want to make tteokbokki and tteokguk at home. With this recipe, you can make sticky rice cakes at home and enjoy tteokbokki and tteokguk.
Yield: 2½ lb Rice Cakes
Short Korean Lesson
- Tteok (떡) = Sticky Rice Cakes
- HuSik (후식) = Desserts
Video Instructions
Main Ingredients
- 3 Cups Rice Flour
- 1½ Cups Water
- 1 tsp Salt
- 1½ Cups Water + 1 tsp Sesame Oil
Directions
For the steaming process, filled almost half of a pan with water and boil it on high.
Meanwhile, combine 3 cups of rice flour and 1 tsp of salt.
Slowly add 1½ cups of water, stirring it gently.
The rice flour will be crumbly.
Prepare a wet cheesecloth. Place the cheesecloth in a steamer.
Add the rice flour on top of the cheesecloth.
Once the water starts to boil, steam the rice flour for about 20 minutes on high.
In a bowl, add 1½ cups of cold water and 1 tsp of sesame oil. If you don’t like sesame oil, you can use normal cooking oil instead.
After 20 minutes, the rice flour will be cooked.
Wear cotton gloves before placing the plastic gloves over your hands. This will help prevent your hands from becoming burnt. The dough will be hot!
Use a bread machine to knead the dough. I used the pizza dough setting for 25 minutes. It is very important to knead the dough thoroughly for the gluten to fully develop and become sticky, so I do not recommend taking any shortcuts with this step. =P
If you don’t have a bread machine, you can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour. Hand knead the dough for at about 10 minutes. Rice cakes made this way will be inferior to using a machine; hand kneading does not make a good texture for the rice cakes.
When you handle the dough, cover your hands and the board with a little oil and water so that the dough will not stick to things. Take some of the dough and round it. Roll it on a board with your hands until it becomes about half an inch in diameter.
For tteokbokki or tteokggochi, cut it into 2 inch pieces.
For tteokguk tteok, roll the dough into a 1-inch diameter, and leave it at room temperature for one day before you cut it.
If you put some water on your knife, it makes it easier to cut. After waiting one day, slice it diagonally into ¼-inch pieces.
Put the rice cakes in freezer bags and store them in the freezer.
Oh wow. I have never thought of making this from scratch. It sounds like too much work for me. =P BUT I bet it tastes really good!!!
hi MrsDarth,
Yes, this recipe is for people who can’t buy this rice cakes … I agree it’s too much work.. @,@ I had to try several times to get right recipe..it was difficult..@,@ hehe I’m happy about the result though.. How’s your baby and you ???
woohoo! now i don’t have to fight the little old korean lady for the last pack of rice cake at the store!! 😉 😉 😉
Hi farleen,
puhahahahahahahahahahah
you are the best…..I looooooooooove your comment.. so fun to read ~~~ hehe BE NICE AND RESPECTABLE to older people.. =P hehe jk.. thanks you made me laugh again~~
What kind of rice flour is used? I can find these two types at the store: ‘sweet/glutinous rice flour’ and just ‘rice flour’. I think the normal rice flour is made from long grain rice. Which is the best option? Or should I just grind short-grain rice in a coffee grinder…?
hi sirdanilot,
I will add the link for the rice flour too soon.. if you are buying the rice flour in Korea store.. it’s short grain rice flour (normal Korean rice flour) and sweet/glutinios rice flour.. for the video recipe..I used normal rice flour..but as I mentioned if you don’t have a bread machine.. I used normal rice flour and sweet rice flour both.. I don’t know how fine your coffee grinder grind things..but it should be very fine.. so I’m not sure about that..
Thanks alot. I’ve been hunting high and low for the recipe to make sticky rice cake because I can’t find it at where I live. Now I can try make it and also try the tteokbokki and tteokguk recipes.
hi jufoo,
Yep.. you can make them now.. hehe thanks 😀
I don’t have a bread machine, but I do make bread. I knead it in a heavy duty stand mixer with a dough hook. Do you think this would work for the rice flour dough?
hi frogberryQ,
I only used the bread machine for kneading .. so it’s great that you have that mixer with a dough hook. yep try i t.. thanks 😀
Yes! we can finally do our own rice cake! =D
just want to ask, how long can it be consume after putting it in the freezer/room temperature?
hi cyjang,
In the freezer, you can keep quite a long time… ^^ thanks
Hi Aeri, thanks so much for the great post!! May I know do I need to soak it in water before using the frozen duk? Thanks!
hi Sally Tan,
I already tried that way.. but actually it’s not right for this recipe… I will say just cook without soak them in water.. thanks..
p.s I’m going to do some more test for this recipe.. so don’t try this one yet until I update with better solution.. thanks 😀
I was always wondering how these ricecakes were made. I’ll put it on my ‘soy sauce’ list, lol. Things I won’t make at home :-P. It seems like a lot of work.
p.s. I have clicked on your vid + 10 times :-P. Hoped it helped hehe.
hi Poeh,
haha.. I like your soy sauce list.. funny Yep.. it’s work..but many people love to know how to make it because they can’t get the rice cakes anywhere..
p.s hehe thanks for your help.. 😀
i meant the video for the contest ;).
can u use a food processor with the dough blade to knead it
hi liz,
Do you normally use food processor to knead the dough for bread or something?? if you do..I can say yes. you can use it.. thanks
Hi Aeri, I love your blog, its just amazing. I wonder if I don’t have a bread machine can I use a blender instead or knead the dough with my hand??? And for the rice flour could you be more specific with what kind. Am learning all these korean food hoping to marry a korean guy some day. lol. I do have korean markets where I live but its 45 mins away and I can’t go very often and rice cake there are quite expensive. Also can I ask for a recipe of fish shaped cake. I watch family outing and saw them eating it and I wanted to try it out. But I can’t seem to find them anywhere. Thanks Aeri
hi DBSK4EVER,
As I mentioned in my post, hand dough didn’t work quite well like I used bread machine… have you ever used blender for kneading your dough ?? if you did..I think you can use it. I will post the rice flour brand I used soon.. haha.. you want to marry Korean guy ?? who that lucky guy will be.. hehe I have to go about 45 minutes to go to a Korean grocery store too.. I wish we had one near here. sorry..shat fish shaped cake ?? the one has red bean paste in it ??? thanks
Hi
first time posting. Wanted to thank you for this recipe. It’s not that I couldn’t find rice cake but most of the time price are quite high so I’m happy to finally be able to do it by myself.
And thank you for all the others recipes.
hi Inès,
Thank you for your comment. Yes, it will be cheaper to make it at home ..though it needs some work.. anyway.. I want to tell you ..to wait a little before you try this recipe..because I want to change the recipe a little to make it better.. hopefully I will get success.. ^^ thanks
why i cant view your video for this recipe Aeri?
really sad…=(
hi amy ozie,
Sorry.. now you can watch.. ^^;;
I just made the rice cakes Tteok, they seam to be great. I will be posting a picture to Facebook! Thanks Aeri!
hi Kin Bora (Maria),
I saw your picture.. yep.. they looked great.. I hope you like the taste also.. thanks.. I love to look at cooking pictures that people use my recipes.. 😀
Oh, Aeri I don’t have a steamer, how would I go about steaming the rice flour? I was thinking of putting a cheesecloth in an iron sieve, then putting the rice flour in it, then cover it up with the cloth, put it on a pan with boiling water and steam. Would that work or do I need that bamboo thing?
hi sirdanilot,
Oh..that’s a clever idea.. ^^ haha I didn’t think of that before.. just make sure.. your rice flour will not touch the boiling water..and since the iron sieve has more holes than steamer.. I wonder if it will get more moisture than steamer.. after 10 minutes or 15 minutes..check your dough.. if the edge of rice flour starts to become clear color.. it’s done. If you try.. please let me know how it turned out..thanks
hello i was wondering where i could get a steamer…thank you
hi SulAnieyo2010,
I got this bamboo steamer at wallmart.. I think asian or Korean grocery stores will sell this too.. thanks 😀
hello Aeri. What’s the use of the cold water with added sesame oil?
hi Joorin,
The rice flour dough is very sticky.. the cold water and oil help to work with it.. and sesame oil gives some good flavor to it.. thanks..
Did you use dry rice flour or frozen rice flour? I have tried to make rice cake with dry rice flour many times, but it didn’t work.
hi Jeongae,
I used dry rice flour.. what part didn’t work ?? Can you explain about it a little ?? maybe I can help you.. thanks
Hi, I tried to make rice cake such as baek sul gi or si ru dduk. But everytime I did, it didn’t cook all the way inside. I needed to cook for a long time and still not cooked all the way. Do you have any advice for me?
hi Jeongae,
aha.. so you were talking about other rice cakes.. not about my recipe for this post. Hm… I will post baek sul gi or si ru ddeok someday.
That will be wonderful. If you can do it with dry rice flour, I would love to try your recipe. Thank you.
hi Jeongae,
Okay.. please wait for me… ^^ thanks
Can I substitute glutinous rice flour/ sweet rice flour with starch flour? I’m tired of looking for the sweet rice flour. Couldn’t find it in my place.
By the way, I live in Egypt=)
hi Joorin,
I don’t think you can use starch flour for this.. I’m sorry to hear that you can’t find rice flour.. 🙁
That’s great to be able to make sticky rice cakes at home!
I wanted to know, can they be used for patbingsu? or i should use the recipe for chapssalddeok?
thanks a lot for your great recipes!!
hi Celine,
this one is not right for potbingsu.. yep.. chapssalddeok dough will be closer to it.. if you want to try.. add more sugar to that batter to make chappsalddeok dough for patbingsu.. thanks
you can buy the sticky rice cakes for patbingsu if you have an asia market around where you live too
Thank you very much for this recipe!
It’s almost impossible to find these rice cakes here so this recipe will be in good use.
Regards from summery Finland 🙂
hi JuhoR,
You are welcome. It will be great if you can just buy this in a store .. but if you can’t.. it’s also good to make it at home. 😀
Hi Aeri! I think its great to be able to make fresh Dukk! But I have a question! I dont have a bread machine but I have a kitchenaid wich also has the hook for needing, is that good enough? Thank you so much~
hi Thaory,
yep.. you can use that also.. since it has kneading hook.. thanks 😀
I love your recipes =D
I was born in Korea but I moved when I was 6 so I can’t remember a lot ):
But I do remember the foods and stuff,
Especially this ^-^
So, I don’t have the bamboo steamer, but I do have a steamer, do I need the cheesecloth ? Because it’s seperated into different layers,
And would I be able to do it without a cheesecloth anyway? Because I don’t have one :/
Also, I don’t have a bread maker, but I have a food processor with a dough attachment for kneading, would it still work if I left that on for 25 minutes?
Sorry I’m asking so many questions xP
It’s just I reallllyy want to make this but I don’t want it to fail really badly (:
Thankyouuu ^-^
hi JenniferB,
Nice to meet you.
yes.. you can use other steamer.. the reason you use cheesecloth is.. so the dough will not stick to the steamer..and prevent to get too much moisture from the steam.. so I recommend you to use cheese clothes if you can get..
yes.. you can use other cooking machine that has kneading tool..
^^ i hope you get success .. thanks
Ohh rigghtt, I see, hmm, instead of a cheescloth would I be able to use a clean tea towel ?? Or is it not the same?
Because I actually have no idea where to get them from :/
I can’t wait to try it out :3
hi JenniferB,
I don’t know what tea towel looks like..but if you think it’s similar with cheese cloth..I think you can try it.. ^^ thanks..
Hi Aeri
I used 1½ cups of rice flour and 1½ cups of sweet rice flour(not korea brand) instead of 3 cups of rice flour. (i hand-knead)
But after i mix with water is became
watery but not crumbly. After steam for 20mins i hand-knead then roll on the board and is quite difficult to roll cos is very smooth.can i try to use 3 cups of rice flour and hand-knead.
hi Sandy,
It’s because of the sweet rice flour.. I experienced with both cases..and I also had similar case with yours..the rice cake was chewy.. but had sweet rice flour flavor and when it’s cooked.. became a little too soft.. for you if the result is okay… keep the recipe as I did.. but if you didn’t like the taste or texture… yes.. try 3 cups of rice flour..
thank you for this recipe. I can’t find any korean mart in my town :'( (i live in indonesia), so it is a huge help for me ^o^
Hi aeris, i tried using this recipe but i dont get the crumbly mixture at all. 🙁 it failed twice already.
hi stephanie,
oh~~ I’m sorry to hear that.. what happened.. ?? Did you do samething as I did ?? what crumbly mixture you mean ?? before you steam the rice flour ??? how was the final result.. the texture and taste of your rice cakes after you steamed it.. let me know..
I mixed the water and the flour with the right proportion that you stated, but the first time, it turned liquid. On my second try, it turned into a dough. After steaming, the flour inside wasn’t cooked.
It’s so hard to get this right. TT.TT the last time i tried, it was somewhat right, but the rice cakes are not chewy and there were like lumps of flour in the rice cake. I followed your recipe to the t already. 🙁
hi stephanie,
I wonder why first time it was liquid..and second try.. it wasn’t.. you said.. you mixed the same amount of things I mentioned.. what kind of measuring tool are you using ?? I use American ones.. I’m sorry ..because I can understand how you will feel to get not good result after doing all the work.. some people already tried..and got success..and it’s more difficult to tell you what to do.. really sorry about that..
hi Aeri,
just want to check with you your 1½ Cups Water is how many ml.Cos i add 1½ cups water with the flour is not crumbly as yours instead is like too much water.i dont why? can pls let me know your 3 cups of rice flour and 1½ Cups Water is how many g or ml. Tks!
hi sandy,
sorry for late reply..
My 1 cup was 250 ml.. so 3 cups will be 750 ml.. I hope this helps next time if you try it again.. thanks
hi what kind of rice flour is best for this as i’m not to sure
hi what type of rice flour is it as i am not sure
hi claire,
This is normal short grain rice powder that Korean people eat for meal daily..
here is a link for you from wikipedia…
http://en.wikipedia.org/wiki/Japanese_rice
Aeri-
Thank you for posting this recipe!
I cannot buy dduk where I live and we have been craving dduk-boki for a long time.
I ground my own rice flour using medium grain calrose rice, and steamed it in a bamboo steamer with cheesecloth, as directed. Then I used my bosch kitchen mixer to knead the dough for 25 minutes. The dduk was really soft and more chewy than I’m used to. Next time I will let it sit out for a day or two before using it in dduk-boki. But the flavor was perfect, and you can’t beat the price.
A-ssa! Thanks again.
hi Kim,
happy to hear that you liked the flavor.. ^^ thanks
annyeonghaseyo ^_^
Thank you for this easy way and very useful Now I can cook the tteokBokKi and in easily ^_^
gamsahabnida Again
hello Aeri,i wanted to try making this but i don’t have bread machine and you said we can hand knead,,do we have to knead it while it’s warm?thanks 🙂
hi sheng,
Yes.. after you steam the dough… you knead the dough..^^ thanks
Hi Aeri. I’m very interested in this guide. Thanks for you sharing.
I can’t understand all you wrote, because I’m a Vietnamese. I haven’t got the necessary tools and materials. But I want to do it so much. So, I will try to do it at least once 🙂
hi Megumi,
Oh.. yes try it.. if you need any question or my help..please let me know… i hope you get success..^^ thanks
Hello !!
Really thx for ur recipe !! i was searching this one for a long time ^^
I really love korean food ! 잡채 <3
Oh tomorrow i will try teokboki
but i want to know , i havn't any bamboo steamer, can i use an strainer ?
Oh can you take my emaill ? i got many question for korean food ^^ but i don't want to annoy visitor on ur blog so it will be great for me , if you can reply me by emaill ^^
Fan boy of korean food #1 !
Eli
hi Eliézer,
Yes you can use strainer..
I don’t think that your questions will bother others..so you can ask questions here… thanks 😀
Oh ! Aeri , i got problem ! my rice cake was really sticky :s
I havn’t bread machine so i follow what u say , i think we must add less sweet rice flour, i put in fridge, but Waa ! It’s really a big big fight to make it !
i just hope it will be delicous to make teokbokki !
hi Eliézer,
Yes.. sweet rice flour makes it sticky.. as you said.. use less sweet rice flour.. or just use normal flour…and knead the dough for a long time.. I hope you enjoyed your tteokbokki.. thanks ^^
Hello !
Well , my sticky rice cake, are soso because i can’t make small rice cake ( really sticky ^^) so after the middle of the rice cake is soso, but around it’s good 🙂
Next time , no sweet rice flour XD
Oh Well, some taiwanese friends, send me korean brand tteokbokki XD , ( i live in france, damn ,really far of korea, and of all of this food 🙁
hi Eliézer,
Yes.. I hope next time you will get better result.. ^^ thanks
hi, aeri.
i wanted to ask.. the rice cake turned to a little brown/yellow, not white after steaming…
was it correct? or is it wrong?
i put too much of flour?
><
sry! XD
hi, Cyjang
It was a little burnt ??? if it’s not too much brown.. and the taste is okay.. i think its okay.. I don’t think it’s because you put too much flour ..^^
oh i found ut the problem.. i used wheat flour which the container stated to be RICE FLOUR.
its not burn, but its wheat brown color. XD
hehe, thanks!
Hi Aeri 🙂
What do i do if the only rice flour i can buy in my local shop says it’s gluten free? Thank you 🙂
hi Sammie,
well.. you need some gluten in it.. so your rice cake will have sticky.. chewy texture.. can you get any sweet rice flour ??? you can add a little bit of sweet rice flour to your normal rice flour to give the chewy texture..
Old I know but gluten =/= glutinous. All rice is gluten free and sweet rice is glutinous.
Aerie,
thank you for posting this recipe! While our local asian grocery store does sell frozen rice cakes, the quality isn’t the best. I guess that can happen when frozen food travels, risky business, heheh.
Anyway, I made this recipe a couple of days ago and while they looked great, they didn’t taste quite right and now I’ve found the reason: I didn’t know I had to leave them out at room temp. for a day! Sheesh, that’s what can happen if you don’t read the recipe carefully! I’ve learned my lesson and will try it again today, please wish me luck 🙂
I hope you don’t mind, but I wanted to mention that rice flour does not contain gluten (it’s mentioned in the recipe), so this should be a safe recipe for people who follow a gluten free diet.
hi Julia,
Oh.. really ?? then.. how the short grain (Japanese rice) get the sticky texture ? I thought it has gluten in it without doubt.. ^^:;
I hope you will get better result next time.. thanks 🙂
The protein rice/corn flour has is not gluten. It is rather different to the gluten wheat species have as it lacks gliadin, which you only find in wheat grain/cereals.
Hi Aeri,…
I made ttoek twice this month.but the taste is not good.what i should do to make my ttoek good taste?
Thanks.
hi Wen,
What kind of rice flour did you use ???
I’m from Indonesia.and my town there’s no Korean grocery,so i make my ttoek with rice flour here.i don’t know what kind of it.hm,…call it Indonesia rice flour^_^
i have read ur site about rice flour,but i don’t get that.
I made tteokbokki.the sauce is great taste,but the tteok isn’t.
hi Wen,
For this homemade tteok.. it seemed important to use good rice flour. I tried it several times with 2 different brands of rice flour.. it changed the flavor. Plus kneading my hand and machine made difference too.. kneading by hand didn’t give enough sticky texture.. so I cheated it a little with sweet rice flour..but it can make the texture too sticky or runny.. so best result was.. with good rice flour (not mixed with sweet rice flour..) and kneading machine.. thanks
Annyeonghaseyo, Aeri eonni~
I’m from Indonesia and I’m making this ddeok~
but i just failed today hehe 😕
if i dont have bread machine, i used the rice flour and sweet rice flour mixing, and i just steam it like in the steps?
then hand knead the dough after the steaming?
i did it today, but they wont stick….
they are crumbly, but they wont come together…
i dont get it…. why?
gomawo, eonni~ 😥
hi Nana,
I’m sorry to hear that.. in Korea.. normal rice is.. sticky rice..and sweet rice is extra sticky… how about over there ?? since you said.. you used rice flour.. I wondered.. if your normal rice is long grain rice which many other asian countries and other countries consider as a normal rice.. they are not that sticky..and the rice flour will be same.. I wonder if that was your problem.. what do you think ?
Hi Aeri,
I want to thank you so much for posting this and your other recipes. i am in Turkey and we cannot get ddeuk here. I tried your instructions and it came out great! I also tried to make this with Bob Red Mill’s brown rice flour and with the same proportion of ingredients however it came out bitter. I was thinking maybe I have to let it sit outside longer (I just made the brown rice ddeuk about 4 hours ago) or I have steam the brown rice longer or maybe I just have to buy a grain mill for home use and try that. Do you have any ideas why the brown rice flour ddeuk is more bitter than the white rice flour? I used Bob Red Mill flour for both. Also, if I make my own flour fresh using the grain mills, do you think that the ddeuk will come out noticably better? Just wondering if you tried using a grain mill before. Thanks for your time and advise.
Sincerely,
Gerald
hi Gerald Martin,
It was kind of difficult recipe for people to get success.. so I’m very happy you got success.. good job ^^ aha.. it’s because you used brown rice.. brown rice has bitter flavor and tougher texture.. to be honest, I don’t like brown rice flavor.. it’s much healthier than normal rice though..hehe grain mill means.. the special place to grind your own rice ?? I do think.. they make better flavor for your tteok.. fresh.. thanks
is the beksul spicy bulgogi marinade same as go chu jiang? ❓
hi Hong Zhu Rong,
No they are not same.. the marinade sauce is.. ready for your bulgogi.. just marinate the meat with the sauce..and cook.. but go chu jang is a plain spicy red pepper paste …
hi,
thank u for posting.
i tried to make this with glutinous rice flour(from thailand)! but when i steam, it comes out like very soft,moist and sticky dough. Is it ok to use more rice flour after steaming to make less moist and sticky???? cause i try to knead with my hand( since i don’t have a bread machine)but it’s impossible to do.
hi eli,
Oh.. I’m sorry to hear that.. you must used.. sweet rice flour… instead of normal rice flour.. (When I said.. normal rice flour.. it is short grain rice flour..which is.. sushi rice flour.. ) The sweet rice flour is extra sticky..and when you steam it.. it becomes really sticky..and moist…as you said.. You can see my sticky rice cakes with red bean paste recipe.. anyway.. If you can get normal rice flour (it’s not long grain rice flour.. ).. I hope you try it again and get success next time.
I would imagine that would be OK, if you don’t plan on eating the Tteok immediately. Like, for instance, if you were to cook it again in a dish, it should be fine.
If you are planning to eat it as is, maybe you could try steaming it again for a short period of time?
hi Sherry,
To make this recipe.. I had some experiment. The problem I had was finding the right texture for this.. whether you eat right after you make it.. or you wait until it becomes hard and eat later.. once you cook.. you get same texture again.. which means.. if you use sweet rice flour instead of normal rice flour.. the texture will not be right. ^^
Aeri,Is sweet rice flour the same as glutinous rice flour
hi Dashon,
Yes.. you are right. ^^ wow.. you have so many questions.. hehe
Aeri, do you have to have a cheese cloth
hi Dashon,
yes.. otherwise it will be stick to your steamer..
What if you have a metal steamer
hi Dashon,
Then use the metal steamer. 🙂
Ever since I started watching Invincible Youth, I’ve been craving all sorts of Korean food!
My mother buys Tteok from the local Korean market (I’m Chinese, by-the-way) and some Japanese oden ingredients to make this yummy soup… It’s pretty great!
Japanese+Korean_ingredients+Chinese_cook = super awesome!
Anyways, thanks for posting the recipe for these, cuz I’ve been thinking bout making them (they’re so expensive to buy!).
hi Sherry,
haha.. thanks for your comment.
what is the dish ?? japanese + korean ingredients + chinese cook ?? because it sounds very interesting and delicious. 😉 anyway..
yep.. try it someday.. thanks
sherry, very much agree with you. ever since i started watching 2 nights 1 day, i’ve been wanting to try all sorts of korean food!
i’m chinese from malaysia. i love cooking tteobokki whenever i have ingredients on hand. thanks to aeri’s step-by-step guide, i managed curb my cravings…thanks Aeri! i even cook it toegther with ramyun. now that i’m living close to the korean store and there’s discount, more tteok tteok tteok 😀
Can you use another cloth
hi Dashon,
Yes, if you think the cloth will work for steaming you can use it. ^^
hi i want to know how to nead the dough by hand step by step 😳
Hi Aeri
Another interesting cooking lesson. I have to get a bread making machine asap – I usually buy the frozen dduk from my Korean Mart.
I can’t eat pork so I would like to use fish cake instead. Can you (or maybe you have already somewhere) demonstrate how to prepare home-made fish cakes.
Thnx.
Hi, Aeri,
I tried this recipe with rice flour from Chinese market and it didn’t cook all the way when I steamed it.
However I ground some rice(Korean style) and did the same thing and it worked.
What kind of rice flour did you use? Did you use Korean brand rice flour? or something from Chinese market?
Do you have any tips to steam it so it can cook all the way?
hi Jeongae,
I think Chinese eat long grain rice, is it right ? Koreans eat short grain rice and I used short grain rice flour from a Korean brand. What that means didn’t cook all the way ??? it was not cooked enough ?? you mean ?? It is important to use right kind of rice flour at first..and if your dough didn’t cook, then.. increase the cooking time until it is cooked enough. thanks..
Hi Aeri,
Is there anywhere online I can find the short grain rice flour? I am going to a korean market in a couple of weeks and want to make sure to buy the right stuff. I was hoping a picture of the package might help me.
Thanks.
hi Michelle,
Sorry for too late reply. I hope you got the right one in a store. Stores sell different brand so the picture will not be that helpful..but if you buy a rice flour (not sweet rice flour) in a korean grocery store.. you will be right one.
anyway..here is a link for you..
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=87703000476
sorry again for the late reply.
thank you a million times ^^ i live in Turkey & i also can’t find rice cakes.
i’m in love with TteokBokki <3 Now it's time for me to learn how to make gochujang. because i can't find it too T.T
we use red pepper paste generally. But it tastes different.
wow!!!
May God bless you!!!
I’m brazilian, and i cant find the rice cakes here!!!
Thanks so much, was really helpful! 😀
I don’t doubt that kneading is important, but, you’ve got a technical error in your description. Rice doesn’t contain gluten; not even the so-called glutinous rice. So kneading doesn’t do anything to develop gluten in rice, like it does when you knead bread flour.
bread flour is not rice flour!!!
and rice cake is not bread!
you compare pears with apples!
That’s what was said lol.
hi aire … thank you so much for the recipies
i really wanted to make 떡 but i don’t have bambo steamer or the mixer you used in video.. either the korean rice.. i can’t find it in my country 🙁
💡 can i use an ordinary steaming way? ❗
and about the rice .. can I use non-korean short grain rice flour?? and for the mixer too.. can i use my hands or cake mixer??? 😯 😯
hi 기고,
Oh..I’m sorry to hear that you don’t have right ingredients and tools.. I hate to say this.. but you need short grain rice for right flavor and texture.. with normal long grain rice, you will not get success.. sorry..
Hi Aeri,
I watched your videos, and i’d like to try to
make sticky rice cake, but i could not find bread machine
available in my country!
hi Ann,
As I mentioned in this post, you can knead the dough with your hand.. to get sticky texture a little.. i added a little sweet rice flour to the batter… thanks
annyeong aeri…
i’ve tried ur tteok recipe,but why there are uncooked particles after i steamed it? 🙁
i’ve ever made tteok once before but it has same result,there are uncooked particles….so is it different using korean rice flour and indonesia rice flour?bcoz i’m indonesian..
i really curious bout making tteok bcoz i nver succeed everytime i made it..hope hear ur respoces soon..
thank u aeri,have a nice day 🙂
hi ranie,
Oh… I’m sorry to hear that you didn’t success. If my guessing is right,your rice is long grain rice but not short grain (or sushi rice) that Koreans use. What kind of rice you use can make big difference. Since the short grain rice flour I used for this recipe is more sticky than long grain rice flour. The taste is different too. That’s what you used ??? ^^ You have a great day too.
Hi Aeri, thanks for sharing the recipe.
I’ve ever tried to make tteok once (different recipe), and ‘almost’ succeeded.I couldn’t roll it (typically beginner :P) , so I decided to make it into balls, and my tteok became like stones since I didn’t keep it in right way. 😆
I’d like to ask you,is it OK to use common spiral mixer to knead the dough?Because I have no bread machine, and it’s quite difficult to find sweet rice flour here.However, in my previous trial, I successfully made the tteok manually,without bread machine nor sweet rice flour.This time I want to make it in more easily way.
thank you 🙂
hi Agatha1308,
Yes, if your mixer is strong enough to work with the dough.. you can use it. I hope you get success for this recipe.. thanks 🙂
Hi~
woahhh i really love your recipes..thank u sooo much 😀
but i have one question :P…what can i use instead of cheesecloth?? beacuse i have all the ingredients except for it :[
hi Sarah,
Thanks for your comment. about your question… well.. if you have thin clothes you can use for cooking.. try that one.. or.. some people use paper towel.. (personally i will not try to use it for steaming food though.. ) ^^
Hi~ 😀
woahhh i really love your recipies thank u soooo much~ <3
but i have 1 question 😛
what can i use instead of cheesecloth??
Hi aeri.
Is the rice flour glutinous rice flour or just regular rice flour.
hi Kalia,
It is regular rice flour..but Korean regular rice is short grain rice not long grain rice.. short grain rice is same with sushi rice and.. they are more sticky than long grain rice. ^^
hi , i just want to know it is ok just using dry rice flour ? because other recipe using washed grind rice ,our country don not have that kind of flour.
hi nissa,
I don’t know where you live in…but I used dry rice flour for this recipe.. so you can use that. just make sure the rice flour should be short grain (sushi rice ) flour not fluffy long grain rice flour.. for texture and flavor.. thanks
Hi Aeri,
I tried your recipe and my dough somehow turned out very tough, hard and not mushy soft after I steamed it. Did I add too much flour?
hi Julia,
What kind of rice flour did you use ? Did you use dried powder or frozen powder?
..hi aeri..i live in philippines can i use a ordinary rice flour? thanks. 😛
hi merly,
If you are from Philippines, I guess your normal rice flour is long grain rice flour.. right ? for this recipe, You need short grain (sushi rice) rice flour. That’s we call normal rice flour in Korea.
hi aeri, thank u so much for recipe.
i wonder if i can use glutinous rice flour for ttukbokgi. bcuz i can find that short grain rice in my place. im from indonesia. 🙁
thx before for ur replay..
hi ichakhy,
Oh.. sorry u need short grain rice for this.. otherwise.. the texture and flavor will be not good for your ttoekbooki.. sorry for this answer..
im sorry… i mean i can’t find..
hi, aeri..
i’ve tried this recipe and i think it is a success and totally happy but the problem rose after that. i made tteokbokki according to your recipe but i don’t know whether i need to freeze it first before cook it because when i cook it its become soggy, just like a dough..,totally gross,i end up throw it…just don’t look like spicy sticky rice cake at all..pls help meeee…wanna have a taste of spicy sticky rice cake badly!!!!
I had this same problem! Was so happy with my rice cakes after all the time I spent making them. I used them to make tteokbooki and it turned into a thick slimy spicy soup. I couldn’t eat more than a few bites, even when pretending it was soup. I didn’t want to throw the rest of my unused rice cakes away so I dry heated them in a pan to make japanese style mochi.
Did you use glutinous rice flour or normal rice flour?
hi Simika,
It’s normal rice flour..and that’s short grain rice flour..
hi aeri,
i’ve read all yr comments & kept answering questions…tq 4 that…btw, i’ve tried using normal rice flour n glutinous rice flour n both did not work…i do have sushi rice however, can i use it by blending it to flour? TQ! ^.^
hi dariru,
I’m sorry to hear that you failed to get success. You mean. mix sushi rice flour with normal wheat flour ???
hai aeri..
i do not have a bread machine,but if i still want to use the original recipe that is 3 cups of rice flour. is it kok
hi hanna,
Yes you can but you need to knead the dough for a long time to get right texture. thanks
hai aeri, thx for the recipe… i have a question..
how long it can be stored in fridge or freezer?
thx for your reply ^^
hi Dar,
You can keep it in the freezer for over month.. namely unless it gets bad freezer buns.. it’s okay to use. ^^
HI Aeri
i dont have the bread machine but i have the kitchen aid mixer can i use it instead to knead the dough? if use hand kneading all the step will be the same just different at the ingredient right?
hi Kathy,
Yes, you are right.. use what you have… thanks
Hi Aeris,
What should my tteok taste like? Mine turned out salty… I knead the dough by hand, for a little more than 10 minutes, Thanks!
hi Gee,
It will taste like.. short grain rice with salt.. it shouldn’t be too salty though..
how does it taste?mine taste just like flour and not chewy…is it normal ❓
*sorry 4 my bad english 😮
hi …………..,
it has rice taste with a little saltiness.. and it should be chewy.. your english is fine.. ^^
Hi Aeri!
What do you do with the second 1.5 cups with sesame oil? Do you mix that with the cooked rice flour and then kneed it?
The recipe isn’t so clear 🙂
Kamsahamnida!
hi jaepeu,
Sorry for confusing.. ^^:;
there is this part “When you handle the dough, cover your hands and the board with a little oil and water so that the dough will not stick to things.” … I meant the water and oil for this… whenever you handle the steamed sticky rice cakes… you will need the oil water.. ^^
i’m dying! I made this and it was terrible..i follow your recipe..but, first it be like liquid..then i add flour to make it stick..then it sooo sticky like gum and it cannot be like your sticky rice cake..(i knead the dough almost 20 minute) =(
*i dont use bread machine but i change the 3 rice flour into 1 and half cup sweet rice flour + 1 and half rice flour..
Hi Aeri!
I had a question. After you roll the 떡 to make 떡국떡, you said to leave it for a day. Do you wrap with plastic wrap or do you just leave it uncovered for a day?? Thank you 😛
hi JongSik,
Once it’s cooled down.. yes you can cover them with a plastic wrap.. ^^ thanks
Hi, I’ve been looking everywhere for a recipe for tteok since they don’t sell any near me, but I have two problems.
Firstly, I don’t have a Korean shop anywhere near me, but I have a bag of glutinous rice flour that I bought for mochi a little while ago when I was travelling. Will this work for tteok or is there a different kind of rice flour that should be used? I can’t find anything called short grain rice flour so I don’t know what to do.
Also, I don’t have a bamboo steamer, is there another way to steam it without using one?
hi Nikki,
I’m sorry to hear that you can’t find short grain rice flour…but for this kind of rice cake.. you need short grain rice.. glutinous rice flour is not right for the texture and taste. ㅜ.ㅜ
There is metal steamer too. You need a steamer to make rice cake.
HEY AERI!
How much does this serve for making tdeokbokki? I have to make a decent amount for 24 people :O Could you help me out???
Thanks !!!
hi Brittany Boyce,
I posted tteokbokki recipe before..
http://aeriskitchen.com/2008/10/ddeok-bok-ki-%EB%96%A1%EB%B3%B6%EC%9D%B4/
it says.. 2 cups of rice cakes for 3 servings..
24 people will not eat tteokbokki as a main dish.. so it will be just part of your party food right.. then you can make maybe.. about 9 to 12 servings.. which will be…. 6-8 cups rice cakes… so you can guess from it. thanks 🙂
Dear Aeri,
If I were to freeze these sticky rice cakes, how long will they keep for? Is it ok to freeze tteokbokki also? Thanks.
hi michelin,
You can keep for several weeks. But I will not freeze my ttoekbooki …I keep it in the refrigerator for few days though. thanks
aeri,i dont have bread machine to dough it.do you have another way?thanks ^^
hi naru,
I said in my recipe..
“If you don’t have a bread machine, you can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour. Hand knead the dough for at about 10 minutes. Rice cakes made this way will be inferior to using a machine; hand kneading does not make a good texture for the rice cakes.”
Check rest of the instruction for the recipe. 🙂 thanks
Hi Aeri. 🙂 I thoroughly enjoy your recipes!! I read your recipes every once in awhile when I feel like making some Korean food! 🙂 Thank you soo much for posting them online! I was wondering if you still have a Facebook page. I remember seeing them some time ago, but recently (today), when I looked for “Aeri’s kitchen” on Facebook, nothing came up. Please let me know!! If there is one, I would enjoy participating in the dialogues! 🙂 Thank you again for sharing your Korean recipes!! You do such a great job communicating with us!!
hi Joy,
I reactivated my facebook account.. so now you can find it again.
Please check it out and request friend for me. 🙂
http://www.facebook.com/aeriskitchen
hi arie , can i use the food processor “plastic blade” to kneed the dough ??
hi heba,
The dough is pretty sticky and hard.. so make sure that your plastic blade is strong enough to use.. thanks
hi unnie… i’m from Malaysia, i’ve tried the recipe before but it didn’t turn out for how it should be..is it has to short grain rice flour.. because there’s no korean shop at my place.. do you have any alternative to the flour? i really want to try the rice cake 🙂
hi zikransmvp ,
Yes, if you didn’t use the right kind of rice flour..the result will not be right.. so you need short grain rice flour.. sorry.. 🙁
Hi, can we use a mixer to knead the dough? Thanks.
hi patsy,
if your mixer was made to use for kneading the dough.. then yes.. you can.. thanks
Hi aeri, i tried to make this a couple of times but it didnt turn out right. The cooked rice flower comes out really crumbly. I tried putting less water but the inside turns powdery. I also tried putting a little more water but the cooked flower is too watery and mushy. I hope u can tell me what im doing wrong. Thanks
hi Ahmee,
I wonder if you used right kind of ingredients (rice) and right amount … so.. my question is.. what kind of rice flour did you use.. if it was short grain rice flour..and did you do exactly same amount and method that i did ?? from these question I can tell what was wrong.. thanks
when i mixed the 3 cups of flour and 1 1/2 cups of water, it became like pancake batter 🙁 it’s not crumbly at all.. 🙁 my second batch, i tried mixing 3 cups of flour with 1 cup water, it was like dough. very soft dough. when i cooked it, it became tough and i was not able to knead it because it would not blend together. it formed separate hard lumps 🙁 what’s going on? i already wasted so much flour 🙁
hi Julia,
I’m sorry to hear that. Frist question is.. what kind of flour did you use.. it was short grain rice flour ??
Let me know. thanks
What brand of rice flour do you use? Do you use the Bob’s red mill, or the Korean brand? It says chap sal Ka ru, is that like mochiko?
hi Aby,
I used Korean brand. Any kind of Korean brand can be safe to use for the result. yes.. chap sal ga ru means sweet rice flour.. mochiko..
thanks
For making ddeuk, is it possible to knead dough by hand instead of machine? How long should I knead the dough? Thank you.
Hi! Check out the 12th picture for instructions on how to make them without a machine. This is an extremely difficult recipe to make (even with a machine). There are significant differences just between brands of rice. The results without a machine are not as good. In many cases, homemade food is better, but this is not one of them. Koreans take their rice to a shop and let them make it. It is an interesting process, which is detailed in this awesome blog post by the Stumbling Engineer.
what kind of flour can we use other than the one mentioned??
im entering a competition @ school n i wanna try this recipe for tokpokki 😀
but we don’t hav this kind of brand in indonesia 🙄
hi jazz,
Sorry but you have to have short grain rice flour for this. 🙁
Maybe you can try some other korean food for the competition.. good luck to you.
Hey! I was wondering, can I use a stand mixer with a bread kneading hook?
hi シミ,
Yes, if your stand mixer is strong to handle sticky rice cake dough.. you can try it. 🙂
May I use this tteokbokki or tteokggochi right away to cook with spicy chicken? or I have to wait another day? Thanks!
hi vivian,
You can use right away or wait for another day to dry the tteok a little. Thanks 🙂
Hi Aeri, thanks for the recipe. I wanna ask, can we use mochi machine to knead the dough? Thanks
hi Lani,
Oh.. mochi machine..sounds interesting.. I think you can use that. 🙂
Hiii
Ive been reading your site for a quite time and today I decided to try making tteok … In my country theres only one kind of rice flour but I decided to give it a try and it came out really great… I cant wait to taste them 😀
Hi Aeri Lee! I was searching for a perfect homemade recipe for my Tteokbokki’s Tteok and Hyosun Ro (eatingandliving.blogspot.com – owner) introduced your Tteok recipe. I was just wondering, what brand of Short Grain Rice Flour are you using? Is it a regular short grain rice flour or something else? I want to make it mtyself, since its very hard to find and most of the time the supermarket runs out of freezed Tteok. Thanks.
hi Mae,
Get some Korean brand short grain rice flour. ^^ hope you can find it out. thanks
hey unni 🙂
guess what i made it 😀 it was really hard but finally i could make it
i didn’t know where to buy the rice flour so i made it my self i grind the short rice myself then i started doing as you said but i tried in a mall amount first
😮
i also didn’t have bread machine so i kneaded it by hands for an hour *i almost broke 2 nails of mine* 😀
but when i finished it a found it sticky as you said it would and i tasted it to make sure it’s right and as you said it’s taste like rice flour and a bit salt 😛
for now i don’t have the red pepper paste so i frezed what i made for now and as soon as i can buy the red pepper i’ll make the tteokboki 🙂 i hope it would taste as amazing as its look 🙂
hi. .
I tried making it with glutinous rice flour instead of rice flour. .
and then it turn out that it need just added 1 cup of water, the texture already becoming crumbly (like on your video) but it wasn’t that crumbly, i mean on your video when you pour it on to the cloth it fall easily, but mine kinda stick to the utensil. . however, i continue the whole process, after 25mins of kneading using a machine, i try to take it out with my hand (i already put some water + sesame oil on my hand), but it stick so bad, that i couldn’t even shape the dough. . so i put lots of water+oil mixture to the dough and kneed it with hand, and it become runny and not sticky but i could shape it. .
so is it because of the wrong flour? or wrong handling method?
oh and after that i put in freezer and it just kinda melt -.-
hi christine,
Sorry but you can’t use glutinous rice flour for this.. you can mix it with short grain rice flour but.. still the best thing to do is.. use short grain rice flour..and if you only used glutinous rice flour..that’s your problem.. the texture and taste is not right with it.. I hope you can try it with short grain rice again someday. thanks
Hello Aeri,
thank you for your recipe! Unfortunately ours only have good look, but they are not as sticky as the one you can buy in the stores.
We are going to Korea in a few days and we would like to buy Korean short grain rice flour. Could you please tell us what is the flour’s name in Korean, and perhaps, what brand do you recommend us for tteok?
감사합니다!!! 🙂
hi keacing,
At first, if you go to Korea.. you will not have to make it by yourself..since you can easily buy sticky rice cakes in a store.. hehe if you still want to make it at home.. use short grain rice flour..which calls “mapssal garu (맵쌀가루)” in korean.. I’m not living in korea.. so I don’t know what kind of brand they have over there anymore..but most brand will be safe to try in korea for korean cooking. thanks
Hello! Great and informative recipe! I would like to add that rice flour does not contain gluten and is safe for those who have gluten allergies. Rice does contain glutelin, which is a part of the gluten molecule, but is not gluten itself.
hey …Aeri
i from Indonesia. i am verry like ur recipe. i hope i can find the right grain rice flour to make rice ckae korean. and i dont have rice cake machine. may be i use mixer. i hope i can nice rice cake like ur 🙂 ..grain rice flour in indonesia not sweet and glutino. thats is ok??
hi lulu,
Thanks for your comment. It is important to use right kind of rice flour for this. You need short grain rice flour. 🙂 Hope you can get it over there. thanks
hey aeris <3
i love all of your recipe and i have tried most of it~ and yes it is delish! you are my korean mama ^.^
for this recipe~ i dont have any cheese cloth, and i cant find any nearby place that sell one. any sugesstion what can i use to replace the cheese cloth? i was thinking banana leaves but im afraid the smell will affect the taste of this dduk~ hehe~ and i always look up your site for more new recipe 😀 ghamsahamida! <3
hi bella,
If you have thin cloth.. you can use it instead.. yes.. i’m not sure about banana leaves either.. ^^ thanks
Hi,
I love your website…I have a question (maybe stupid) When we finished the rice cakes, why we have to put them in the freeze?
We can’t already prepared for the tteokbokki ?
😀
hi Patricia,
If you are going to use them right away.. you can.. but if you are going to use them later.. you can freeze them. thanks 🙂
Hi Aeri,
I tried to make the ddeok three times but everytime the dough are becoming very hard (like rubber) and the color turns to a little dark, is there any wrong step i did? like maybe too much water or not enough water, or maybe i need more time to steam?
I don’t have the machine so i hand knead it
hi Andreas,
Did you use right kind of rice flour? (short grain rice flour)… if the dough are too hard.. you can add some hot or warm water and knead the dough.. it is not easy to knead it by hand.. sorry for poor answer.. if I can see what you exactly did..and what did you use.. I can answer better..
Hey , Aeri. Idk where to find Cheesecloth. Btw ,what can be change by the cheesecloth because it’s posssible for me to finf it. Hahaaahhh 😉
hi MyTroubleMaker,
When the dough is steamed..it becomes sticky.. so if you have any thin material.. that can be used for cooking.. you can try it..
Hi, Aeri! 🙂 I have some rice cakes that I bought a while ago and they have been buried in the freezer for a looong time x_x I think I only used them twice. I still have a good amount left and I like to have ddeok in kimchi jjigae, but I don’t know if the ddeok is still ok to eat. How long do ddeok usually last if kept in the freezer? 😮
hi Sierra,
Unless it has mold or bad freezer buns.. it can be used ..after kept in the freezer for months.. thanks ^^
hi Aeri 😀
uh well, another Indonesian here xD
I just want to ask, if I can’t found the sweet rice flour and instead use the original recipe, can I still knead the dough by hand? or beside the texture it’ll turn out differently too?
and next it, how long you think I can store the tteok in freezer before it’s erm expired? lol
thanks before!!!
this recipe is a big help since I don’t live in capital and there is no store selling tteok or even kimchi here *sigh
hi chelle,
It is important to use short grain rice flour for right texture and flavor for this recipe. Knead the dough by hands until you get nice sticky..chewy texture.. ^^ You can keep the rice cakes in the freezer more than a month.. thanks
Hi Aeri,
I really like your recipes but what if i dont have the machine? can I use my hand? ❓
hi Choua Yang,
Yes.. knead it by hand.. ^^
Hi Aeri!
There aren’t any Korean grocery stores near me, but there are quite a few Chinese stores. Is Chinese rice flour likely to be made from short grain rice? The only other flour I can find is labelled ‘glutinous rice flour’ and I know this is not the right kind.
Thanks!
By the way, I love your website. The recipes are so delicious 🙂
Ah! Never mind that comment haha. It seems that Chinese rice flour is made from long grain rice, same as it is in Europe 🙁
However, I found some Japanese joshinko rice flour that says it is made from non-glutinous short grain rice. It seems that this would be suitable for making tteok, right? 🙂
hi Han,
Yes.. that japanese rice sounds right for this.. try it let me know.. thanks 🙂
is it possible to knead the dough first, shape it and steam it ? I found it is too hard to knead it after we steam the dough 😆
hi Fathirah,
Well… ^^;; after you cooked the dough.. it will get right texture by kneading it.. you can try though.. sorry for poor answer..
can you describe the texture of the dough before and after we steam it
hi Fathirah,
You can imagine you mix normal flour with some water…and just mix it to make big chunks of crumbs.. instead the flour dough will be more soft… the rice flour dough is not that soft (a little like sand.. ) like flour dough..
Hello Aeri! I am lost! When I tell the salesman at the store, “i need short grain rice flour,” he doesn’t know what it is. Can you please please please post the rice flour you actually used to make rice cake? That way I can read the fine details of the package.
also… if I go find me some short grain rice, as in rice, if I let the supermarket grind it to a flour for me, will it be okay for rice cake too?
hi Jane,
You went to a Korean grocery market ?? You can tell them.. “쌀가루 (ssalgaru)” I don’t have a picture for that rice flour right now..but I will post it someday.
I don’t know if supermarket do that kind of service (Grind your short grain rice..)..but if they do.. yes it will be nice to use it. If you have vita-mix at home.. you can grind your own….
Hi Aeri 🙂
So we can’t use glutinous rice flour right? What other rice flour can we use except short grain rice flour?
hi Leann,
As my recipe said.. it’s kind of ..cheating.. to use glutinous rice flour.. it is the best to use short grain rice itself if you can.. for the right texture and flavor for rice cakes..
Can i do this recipe by making it in half and use a handmixer with breadpins to knead it?
hi Kieu,
I will give a good link for the easier recipe for it.
Please try Maangchi’s recipe.
http://www.maangchi.com/recipe/garaeddeok
^^ thanks
Hi, I’m wondering now, I tried twice and got trouble the both time…
So I didn’t catch by the video I had to use regular (non) sticky rice flour…
So the first time I used 1/3 non-sticky and 2/3 sticky rice flour… and followed the process, I have a Traditional Wood Steam Clutch and I bought (specialy) a bread machine for…
(The second time I used 100% sticky flour) But after boiling on the stew, all Tteok’s melting like a kind of “Slime”, don’t know if you remember that Nickelodeon Sticky Liquid…
Very Chewy but definitely not Tteobokki style…
Can you tell me what’s wrong ?????????????
HHHHHHHHHHHHHHHHHHHHH Help piroe !!!!! 😈 😐 😥 ❗ 😯
hi Sgk.korea,
So you are saying. you used…short grain rice at first ?? then later.. you used.. sweet rice flour ?? I was a little confused.but if you used 100% sweet rice flour.. that’s why the texture was like that… the best result will come from.. 100% short grain rice flour (Sushi rice..) ..and knead the dough very well.. (it can be great to use kneading machine like..bread machine or mixer.. ).. please let me know if my guessing was wrong.. I’m sorry that you tried twice and it didn’t work well.. 😥
Hi, the recipe looks great, I really want to try it. But I have one question:
What do you do with the bowl of water and the sesame oil (after mixing them together)?
She uses them to keep her hands moisture when rolling the dough. It prevents her hands from getting sticky.
it’s mentioned next to the 13th picture. 🙂
hi Aeri!
i really want to ask you something…aaa..can i just use my bare hand??beccause i doesn’t have the bread machine..
please answer…
oh!!! and one more questions…me in malaysia doesn’t have grain rice flour..can i use the’blended rice flour?'(its contains corn flour and rice flour)..thank you
Yes you can use bare hand too.. just make sure that you use right kind of flour..that is short grain rice flour for this one.
Hey Aeri,
I’m want to make patbingsu for friends and I don’t any Korean store around where I live so that I can buy the bingsu for the recipe. Can I just use this recipe to make the rice cake part of patbingsu? Do I have to add any sweeteners to the mix? Thanks ^^
It is nice of you..that you are going to cook something to your friend. this is my suggestion.. there are some recipes I made sticky rice cake dessert using sweet rice flour.. here is a link for you. http://aeriskitchen.com/2008/10/sweet-rice-cake-with-red-bean-paste-chap_ssal_ddeok/ just follow sticky rice cake part..and add more sugar to the batter..and reduce the water a little to make the texture more chewy and hard.. then you can use it to your potbingsu.. thanks
hi aeri,
i want to ask, what the use of 1½ glass of cold water mixed with sesame oil? i read it all but you didn’t mention what the use of it. is it used when you make the dough? cmiiw
thanks before.
It helps the rice cakes will not stick to each other or.. plates..it also gives some good flavor of sesame oil to the rice cakes..and makes the surface of the rice cakes a little shinny too.
hi. i just wanna ask.. i dont have cheesecloth what can i use as an alternative.. do i just have to prepare a simple thin cloth? thanks!
Hi bel, yes if you have very thin cloth like cheesecloth.. you can use that. thanks
Hello! Can I use parchment paper instead of the cheese cloth? Because I don’t have cheese cloth. Hehehe. 🙂
Sorry but I don’t think parchment paper will work for it.
HI! I am from Morocco, and i love evrything in korea, i wanted to ask you, i live in tunisie, it’s been Six years now, the problem is they don’t have rice flour, so can i use a normal flour ?? 🙁
I’m sorry but you need a short grain rice flour to get right texture and flavor. 🙁
Hi aeri.. I really love your recipes! I ever tried some of your recipes and it tasted really good! And btw i have a question.. Is it possible to knead the dough but not using rice “flour” but cooked rice? I ever heard this kind of method. I mean all the rice flour in my country smell kinda bad i don’t like it. If it is possible, can you post the measurement please?? Thank you very much! Hope you reply it.. 🙂
Yes, some people use that method also. Just add water little by little while you are kneading the cooked rice until you get the right thickness.. consistency.
Hai Aeri, I’m Indonesian people.
How sad I do not have bread machine, can I just replace it with using “Mixer”?
Thanks 😉
hi Epik,
If your mixer is strong enough to knead the dough.. yes you can use it. 🙂
Hi Aery
I’m only sort of a Korean 😳 , was born and grew up in a different country, but remember some of the tradition food from my parents. Would you be kind and give a suggestion how can I make a Korean rice bread (charl togy) somewhat easy way (I remember how it is dine traditionally, but there is no way I can do it here for and by myself). Would really appreciate your help.
done traditionally, sorry
hi Olga,
You mean.. “chaltteok” ?? There are different types of it… so if you can describe a little more detail about the sticky rice cakes your mom made for you..then I can see if I can make it for you too. 🙂 thanks
Yes, that would be the correct name. And what I’m looking for is very sticky white/somewhat transparent, gooey mass, which I saw cut into bite size pieces from a big mass with a wet knife. We ate it dipping into dry cooked ground soy (with some salt and sugar) 🙄
Olga, try to prepare by this recipe http://www.maangchi.com/recipe/injeolmi. It is very close to what we call chaltteok.
Thank you very much.I’m excited and definitely will try. 😛
Hi Aeri, I am Nepalese and I have been fascinated with Korean cuisine for awhile though I am not much of a cook, however, recently I am being more daring in trying out alot of recipes and I am in particularly interested in rice cake.I want to ask if it is possible to use a dough mixer instead of bread maker to knead the dough and have the same result??? Thanks.
hi Devika,
Nice to meet you.
Yes, you can use dough mixer too. 🙂 Hope you like this recipe. thanks
I already bought all of the ingredients for making ddeokbeokki but I’m concerned about the rice cake since I don’t have a bread machine. How many minutes should I knead the dough with hands to achieve the same texture with what you did when yo used the bread machine?
Thank you so much!
=)
hi Arrah,
I will give you a link for easier recipe to make rice cake from Maangchi. Please try her recipe. http://www.maangchi.com/recipe/garaeddeok Thanks.
Hi! I bought some rice cake at the supermarket and I opened them maybe last week. But today there was some little green stuff. Not sure if it’s mold. I kept them in the fridge.
Should’ve I kept them in the freezer for it to last longer?
Thanks! 🙂
hi Erika,
Yes, if it’s green stuff.. make sure that it’s not mold.. because it sounds like a mold…
Take it out from freezer and check the rice cake pieces..and if they seem okay..then I recommend you to use them soon…
Hi Aeri! I tried making these rice cakes today, but unfortuately, they were too soft and I had a very had time to make a cylinder. I don’t have a bread machine, so I used my hands. I didn’t use half rice flour and half sweet rice flour, so I only have used three cups of sweet rice flour (from Koda Farms Brand). Thank you so much for help! Kamsahamnida 🙂
hi Benjamin,
To make a right one.. you need short grain rice .. and you used all sweet rice flour.. that’s why the texture is too soft.. If you have a chance to try it again.. please try it with short grain rice again. ^^ thanks.
Hi Aeri, can I use Vietnamese Rice Flour for cake? This is the picture http://www.cotedasie.nc/wp-content/gallery/vinhthuan/banh-bo-xknew2.png
I live in France and until now I haven’t found any frozen rice flour.
Thank you
hi Kiki,
In some reasons, I couldn’t open the link… it said.. can not find.. anyway.. I think vietnamese eat long grain rice.. if the vietnamese rice flour you mentioned ..made with long grain rice flour, it will not work for this sticky rice cakes.. because you need short grain rice flour for firm chewy texture.. thanks
hi aeri, i am litlle bit confused with the title, as i know sticky rice is glutenous rice or sweet rice or korean had mociko flour, which one you used to make it, sorry
hi sari,
We use different kinds of rice flour to make different kinds of rice cakes.. the 2 main kinds are short grain rice flour and sweet (glutinous) rice flour. The rice cakes for tteokbokki or tteokguk are made with short grain rice. ^^ Thanks
Hi,
I am from Malaysia and I got a question to ask.
If you are buying the rice flour from the supermarket, how to tell if the rice flour(from their packaging) if made of short grain?
Thanks you
Hi Brandon,
I think if it’s in English, they should tell the name … but if it just say “rice flour” and it can be long grain rice.. then that can be the problem. If you buy it in a Korean grocery store.. it will be more clear that it is made with short grain. Do you have any Korean grocery store near ? It is also 쌀가루 in Korean.
So sad that there’s none in my area but i was thinking if i buy Japanese rice and grind it into rice powder, does it make sense?
Thanks
hi Brandon,
Yes, japanese rice is also short grain rice..but make sure that it’s not glutinous (sweet) rice.. it should be short grain rice.. thanks ^^
thanks aeri …… I really enjoy your recipe 🙂
hi faizah Ganu,
great ~~ 🙂 Thank you very much.
Hi Aeri ^_^
I’m from Malaysia and would like to ask, how long can I store in fridge these rice cakes once I made them? Let say if I made it a lot, then got some left over, so I can keep them in the fridge right?
Thank you.
hi Aslina,
Yes, you can freeze them..and use for over a month. thanks..
hi aeri! I’m from Malaysians
i make a rice cake!
can i make a tteobokki right away
or should i wait for 1 day to make it???
thanks!!
hi nadiah,
It seems better if you wait a little for the rice cakes become firm.. but you can still use right away too. thanks
Hi 애리, i tried and it was very good. very delicious delicate. Thank you. Can you have a recipe of bibimbap? Hans
Have a nice day 🙂
hi Hana,
I have a bibimbap recipe. here is a link for you. 🙂
http://aeriskitchen.com/2008/12/bibimbap-%EB%B9%84%EB%B9%94%EB%B0%A5/
Hey.. I read your recipe.. you said that “If I don’t have a bread machine, I can make the sticky rice cakes with 1½ cups of rice flour and 1½ cups of sweet rice flour instead of 3 cups of rice flour”.
OK, so, what do you mean with 1½ cups of rice flour and 1½ cups of sweet rice flour in here? a substitute 3 cups of rice flour in the first step of your recipe? what is the differences between rice flour and sweet rice floor? should I add sugar in rice flour so I can called it sweet rice flour? Please explain.. I wanna make it at home…
Yes, the mixture of the two rice flour is the substitute for the 3 cups of rice flour. Sweet rice flour is glutinous rice flour.
hi Indri,
They are 2 different kinds of rice flours.. the sweet doesn’t mean.. “sugar” or “sweet flavor”.. it is also called glutinious rice.. it makes the rice cakes more guwey and soagy.. so you do not want to use too much for this.. the best result is.. use all short grain rice flour.. just knead the dough hard and long enough.. if you do not have a bread machine.
Hi i really like this recipe but i would like it if you could tell me where i can buy short grain rice flour.
hi marcus osorio,
If you have a Korean grocery store around you, that’s the place to check. It can be dried section..or frozen section. Thanks
Hi Aeri,
Thank you so much for the recipes… i really love this blog… i can make my own pork Kimcijjigae and my friends love it sooo much…. 🙂
i also tried to make tteok… with half sweet rice flour and half rice flour since i dont have bread machine
it happen to be nice and i can roll it, problem was when i cooked it for tteokbokki, it become too soft and soggy….
was it because i cooked it right after the tteok done??? or i put too much of sweet rice flour???
awaiting for your advise…
Thank you sooo much….
Stephanie
hi Stephanie,
You get the best result with only short grain rice.. because as you experienced.. the sweet rice flour makes that soft and soggy texture. If you have a chance, try it with all short grain rice again. Thanks ^^
Ohh my! I’m from malaysia and currently it’s 11pm. Just finished makin ddeok using your recipe and, superb! I like the result. BTW, I grind japanese rice (Sumo) because I don’t have the frozen rice flour. Thank you so much!!! ^_^
hi timmy,
Great job. I’m so happy to hear you got success. Thank you very much. ^^ Enjoy your tteok. hehe
I made some rice cakes today, I used half rice flour and half sweet rice flour, it came out very very sticky, which made it difficult to roll. I stored them in the freezer, I’m going to try and make spicy TteokBokkI with them.
hi Thandy,
I recommend to use all short grain rice flour if you can.. that can fix your problem.. thanks ^^
When you said you can make it with 1 1/2 cups of sweet rice flour and 1 1/2 cups of rice flour did you mean regular rice flour and glutinous rice flour or short grain rice flour and glutinous rice flour?
hi Alisa,
Even I mentioned sweet rice flour for this recipe for kind of short cut.. for people who don’t have mixer or bread machine… actually it is the best to use just short grain rice for making tteokbooki.. just the kneading part is difficult… thanks p.s regular rice flour should be short grain rice flour..and I think you didn’t confused about sweet (glutinious) rice flour part.
Annyeong! 🙂
So first of all i am a hige fan of your blog in general.:-)
I wanted to do the Tteok but i don’t have a bamboo steamer,can i use a metal steam basket instead of a bamboo steamer?
Thank you and have a good day 🙂
hi Christin Duerr,
Sure, you can use that too. 🙂 thanks
Hi, I really like to do this, but I don’t find Sweet Rice Flour :/
What other type of flour can replace it? I don’t have bread machine T_T
hi Eliana,
To make authentic sticky rice cakes, you need short grain rice or short grain rice flour. You can knead the dough by hands too.
What can I use instead of seasme oil
hi Kristin,
It can be just cooking oil.. but not olive oil though.. Thanks ^^
Hi Aeri, I tried to do the rice cakes but it seems that a problem occurs. I already put the flour and salt but when i pour water into the bowl, the rice cake is not crumbly. It became a sticky dough. I only pour far from half a cup. Do you have any solutions?
hi Sophie,
Did you use sweet rice flour ? that can be problem.. use short grain rice flour..please let me know your problem.. thanks..
Owh, nevermind… I made it very nicely the second time i try after like a month after the disaster.. Your recipe is very good Aeri!! 감사합니다 애리 언니!! Is my korean right? Hehe
hi 서야,
^^ Yes, your Korean is perfect. hehe thanks
Hi Aeri,
Your videos are very interesting; I’m definitely going to try some of the recipes for parties. For this particular recipe, you said to visit your website if we don’t have a bread maker. Would a dough processor work just as well and if even a dough processor is not available, what would you suggest people to use? Thankfully I have a dough processor, so hopefully I don’t need to result to the last resort. Thanks!
hi Lily,
If people don’t have the machine, they can knead the dough with hands. thanks
I haven’t made this recipe yet, but I will attempt in the near future to make it. I will be using my kitchen aid with dough hook to knead it. I think using the kitchen aid mixer would yield superior results. It just dough. If it work for bread flour it should work well for rice flour.
Hi PJ,
Yes, I agree with you. Thanks for your comment. ^^
Anyone has found frozen rice flour on online store???
Thankss!
hi laura,
Sorry..I know they sell dried Korean ingredients online..but I didn’t hear about frozen or refrigerated ones online.. If you find out, please let us know too. thanks
Hi Aeri, do you have any idea how long does the rice cake from supermarket last once they’re opened? Thank you!
hi Melody,
If you are going to use it in a week, you can keep in the refrigerator.. but if you are going to use it for more than a week, keep it in the freezer.. then you can use it for more than few months..unless it gets bad freezer buns. Thanks ^^
Hi aeri, I tried this recipe and it turned out not that sticky/chewy. I would like to ask you about the machine that you use and I would like to try this recipe again since i though I didn’t knead it enough and the gluten not formed yet. Thank you
I wanna try this too. I will be using my Kitchen Aid Mixer with dough hook attachment to knead. It works for wheat flour bread recipes I don’t see why it would not work for rice flour recipes which is lighter. Just knead for 25 minutes or until you see the sticky dough ball form. Hopes this suggestion helps. God bless!
Hi PJ,
Thank you very much for your kind answer for Nath. ^^ Yes, I want to get one of the Kitchen Aid Mixer someday too. It will be a good use for this case as you mentioned. ^^
hi Nath,
Oh, I’m sorry that your rice cake didn’t turn out well. I wonder if you used short grain rice flour.. since that makes big different for the result too in addition to kneading the dough. Another thing I want to suggest is… I wonder if you know manngchi.. she is NO 1 Korean cooking youtuber and blogger .. and she posted a nice video for making sticky rice cakes..You can try her recipe too. Here is a link for you.
https://www.youtube.com/watch?v=oMz4t12DIGQ
Hi Aeri, hope you are doing well ! And hope you have your kitchenaid stand mixer already ! I made those rice cake with microway and then dough hook with kitchenaid …. Wow it was so quick and easy and the result was such a successful ! Thanks Aeri for your recipe !
hi Selena Mai,
Thanks for your great info about KitchenAid mixer. Unfortunately, I don’t have it on my hand yet.. maybe I can get it someday on my birthday, anniversary, mother’s day, or Christmas?? hehe I’m so glad that you got a success. Thanks again.
Hi Aeri,
Thank you for this recipe. I try to make the rice cake but when I add water, the flour just become a sticky dough instead of crumbly. I use rice flour made from short grain rice.
hi xianna,
I wonder if you used glutinous rice..which is sweet rice flour. Please check for it. thanks
Hi Aeri, I just wanna ask if i can use glutinous rice flour for making this?
hi Rei,
I’m sorry but glutinous rice flour can not make right texture and flavor of sticky rice cakes for tteokbokki.
Hi Aeri, I saw these in the Korean shops and asked the lady how to eat it and she said you just eat it plain like that. So I bought it and we opened the package and ate it like that. I’m sure there’s more to it than this. I also bought seasoned seaweed so we wrapped the rice cakes in the seaweed. LOL. My question is, what do you eat with these rice cakes?
hi Jameela,
The Korean lady is in some point right and the other points wrong.. lol because I love to get that fresh rice cakes whenever i go to Kroean grocery market and eat plain on way home in the car. (my husband is driving.. lol) that’s what she meant..but it’s not only way to eat it.. you use it for cooking ingredient..such as these.. I will give you some links.
http://aeriskitchen.com/2015/07/oil-ddeokbokki/
http://aeriskitchen.com/2013/09/black-bean-paste-tteokbokki/
http://aeriskitchen.com/2013/12/sticky-rice-cake-and-bacon-mali/
http://aeriskitchen.com/2012/09/gangnam-style-carbonara-tteokbokki/
http://aeriskitchen.com/2012/08/rabokki/
http://aeriskitchen.com/2010/07/royal-palace-tteokbokki-%EA%B6%81%EC%A4%91-%EB%96%A1%EB%B3%B6%EC%9D%B4-goonjung-tteokbokki/
http://aeriskitchen.com/2008/10/ddeok-bok-ki-%EB%96%A1%EB%B3%B6%EC%9D%B4/
http://aeriskitchen.com/2008/05/skewered-sticky-rice-cakes-ddeokggochi/
Let me know which one is your favorite.. lol thanks ^^
Hi. I have a question. can i use instant rice flour instead of homemade rice flour; which u need to soak the rice overnight, grind the rice and sift them. It’s quite complicated. Thank you.
hi hana,
Yes, I used rice flour from a store too.. just make sure that you use right kind of rice flour.. it is short grain rice flour.. it will be safe to buy right kind if you get it in a Korean grocery store. It is not sweet rice flour.. or long grain rice flour.. thanks
Is the rice flour glutinous or just the regular one as I found 2 kinds in the supermarket?
Thanks.
hi Debbie,
I don’t know what supermarket you are talking about. If you go to a Korean grocery store, they will have short grain rice flour and sweet rice flour.. for this recipe.. You need short grain rice flour. thanks 🙂
Thanks for the recipe! Can I use a stand mixer to knead the dough if I don’t have a bread maker?
hi June,
Yes, if your mixer is strong enough to knead the dough.. sure you can use it. 🙂 thanks
Hey very nice recept 🙂 but can u tell me how much ml water do i need at 400g rice flour ??
hi Samantha Tabel,
I just replied your same question on youtube.. lol I can see you really want to try this recipe for yourself. I hope you get success. Please make sure that you use right kind of flour.. that will be Korean sticky rice flour (short grain rice flour).. thanks 😉
Hi i want to try this recipe for tteokboki but can i use all purpose flour ? or what can i use as a substitute for rice flour ?
hi kyleen
I’m sorry but you can only use short grain rice flour to make tteokboki tteok. I hope you can get it somewhere. Thanks for your comment.
Omg!! I have been trying to find these in the store for months! These are delicious, and so fun to eat! Thank you, thank guy, thank you!!
hi Asia,
🙂 Thanks for your comment.
Thanks
hi ruth,
You are welcome. Thanks 🙂
hi, is there absolutely no chance to make garaeddeok using long grain rice flour? in my country, short grain rice is really expensive.
hi eva,
I’m sorry to say this but ..yes you have to use short grain rice for rice cake. It is because the texture and flavor between short grain rice and long grain rice are very different. Thanks
What about medium grain rice? I have cooked the sekka brand before to eat as general rice and it is pretty sticky. DO you think that could work to make tteok?
hi Shannel,
For the right result, you need short grain rice for this.. when you say.. pretty sticky .. I don’t know how much the rice you mentioned same with the short grain rice.. You can always try it and find out.. but it really needs right kind of rice to get chewy texture and good flavor..thanks
Just made it
Amazing recipe ! I didn’t have rice flour so I just ground short grain rice and steamed it 30 minutes.
Great idea to knead with bread machine 🙂
My gareatteok are waiting in the freezer and I can’t wait to make ddeokbokki
Thank you !
hi Cass,
Wow, great job for your tteok. I’m so excited to hear it. Thanks 🙂
Thanks, I was wondering about being able to make it that way sometimes.
Please tell me can I grind directly the short grain rice with a cofee grinder or do I have to soak the rice first? For making rice flour I mean.
hi Rodica,
I’m sorry that I can not tell what will be best for your cofee grinder… I guess it will be better to use just dried rice as your coffee beans are dry ?? I’m thinking to come up with a different method to make this tteok since some people have problem to get right result for this recipe.. thanks
Yes, you can use the coffee grinder. Rice flour (ssalgaru) is flour made from finely milled rice. Koreans usually use one of two kinds of ssalgaru for making rice cakes: chapssalgaru (sweet rice flour) and maepssalgaru. Maepssalgaru is made with short grain rice and usually sold frozen to keep it moist. Maepssalgaru is a wet flour and kept frozen.
How to make your own “Short grain rice flour Mepssalgaru 멥쌀가루”
https://www.maangchi.com/recipe/mepssalgaru Shows you a video and written recipe for making your own wet Short grain Rice Flour for Tteokbokki and TTeokguk.
hi Audrey,
Thanks for your detailed information about Korean rice flour for tteok. 🙂
Hi Aeri
I was wondering what they were I am going to try making those Rice rolls
I am trying a lot of Korean cooking, and I find the food delicious
I’m not too keen on it being too hot so I just cut down on the chilli
thank you
Ammiel
hi Ammiel,
Nice to meet you. I’m glad to hear that you are into Korean cooking. 🙂 thanks
Hi there
Aeri Lee. I bought a shelved not frozen rice flour. Is it okay to use this tyoe or best to change it?
Thank you
hi Joanne Tran,
Sure, Joanne. You can use that rice flour too.
Hi we only have medium grain rice flour… Will that work? Thanks.
Hi Dollface,
I think.. they say.. medium grain rice for short grain rice in the market (if I’m not wrong.. ) and if that’s the case.. you can use the medium grain rice. thanks