Chewy Korean Potato Tteok

Looking for a chewy, satisfying Korean treat? Gamja-tteok (Korean Potato Cake) is a must-try! Made with boiled potatoes and starch, these translucent cakes are packed with a sweet, savory mung bean paste—the ultimate snack or dessert.

Yield: 22 Pieces

Short Korean Lesson

NokDu (녹두) = Mung Bean
Kong (콩) = Bean

Video Instructions

Main Ingredients:

3 Cups Potato (1 lb) (4 Cups Water, ¾ tsp Salt)
1½ Cups Potato Starch
⅔ Cup Peeled Mung Bean
1-2 Tbsp Water
¾ tsp Salt
1 Cup Water
1 Tbsp Sesame Oil

Mung Bean Paste Ingredients:

6 Tbsp Sugar
½ tsp Salt

Directions

Prepare ⅔ cup of peeled mung beans in a bowl.

Soak the peeled mung beans in water for a few hours.

Drain the soaked mung beans thoroughly through a fine mesh strainer.

Spread the drained mung beans evenly inside a steamer basket lined with a cloth.

Steam over boiling water for 25 minutes over medium-high heat until soft.

Meanwhile, peel 3 cups of potatoes (approx. 1 lb).

Dice the peeled potatoes into small, bite-sized cubes for fast and even cooking.

Place the diced potatoes into a pot with 4 cups of water and ¾ tsp salt, then boil until fork-tender.

Drain well and mash the hot potatoes thoroughly using a potato masher until smooth.

Add 1½ cups of potato starch and ¾ tsp salt directly into the mashed potatoes.

Add 1–2 tbsp of water (if needed) into the bowl to adjust dough consistency.

Knead thoroughly until the potato dough becomes completely smooth and pliable.

After steaming for 25 minutes over medium-high heat, the mung beans are soft and fully cooked.

Transfer the steamed mung beans to a pan and add 6 tbsp sugar and ½ tsp salt.

Stir and cook over medium heat for 2 minutes to combine the ingredients into a sweet, flavorful mung bean filling. (If you prefer a softer, smoother texture, you can add a splash of water.)

Take a small portion of the potato dough and roll it into a smooth ball in your hand.

Flatten the ball into a disc, press a shallow pocket in the center, and place a scoop of the sweet mung bean filling inside.

Fold and pinch the edges tightly together to completely seal the filling inside.

Gently squeeze with your fingers to form the classic finger-imprinted potato cake shape (please refer to the video for a visual demonstration). Repeat the same process with the remaining dough.

Arrange all shaped potato rice cakes on a plate, ready to be steamed!

Line a steamer basket with a silicone liner, leaving enough space between each shaped potato cake so they don’t stick together.

Place the steamer basket over a pot of boiling water.

Cover with the lid and steam over medium-high heat for 25 minutes. When fully cooked, the white dough turns semi-translucent and glossy, letting the soft filling slightly show through—a clear sign they are ready to enjoy!

When fully cooked, the white dough turns semi-translucent and glossy, letting the soft filling slightly show through—a clear sign they are ready to enjoy! In a small bowl, mix 1 cup of water with 1 tbsp of sesame oil to add a rich, nutty flavor. Add the sesame oil a little at a time into the water, dipping and coating the cakes gradually and adding more as needed to prevent sticking and boost their chewy texture.