Dish

Garaetteok

Rice cake

Garaetteok is made from glutinous rice flour and water, which is then shaped into long, cylindrical tubes. It has a chewy texture and a mild, slightly sweet flavor. Garaetteok is often used in soups, such as tteokguk, a traditional Korean soup made with beef broth and sliced rice cakes. It can also be stir-fried with vegetables and meat to make tteokbokki, a popular Korean street food. Garaetteok is a gluten-free dish and is suitable for vegetarians and vegans.

Asian cuisine› East Asian cuisine› Korean cuisine

Rice Dish

Origins and history

Garaetteok has been a part of Korean cuisine for centuries and is believed to have originated during the Goryeo Dynasty (918-1392). It was originally made for ceremonial occasions and was considered a luxury food item. Over time, it became more widely available and is now a popular street food in Korea.

Dietary considerations

Gluten-free, vegetarian, vegan

Variations

There are many variations of garaetteok, including different shapes and sizes. Some versions are stuffed with fillings such as cheese or meat. Garaetteok can also be coated in a spicy sauce or served with a dipping sauce.

Presentation and garnishing

Garaetteok can be served in a soup or stir-fried with vegetables and meat. It is often garnished with sesame seeds and green onions. When stir-frying garaetteok, it is important to soak it in cold water for at least 30 minutes before cooking to prevent it from sticking together.

Tips & Tricks

To make garaetteok, use glutinous rice flour and water in a 1:1 ratio. Knead the dough until it is smooth and then shape it into long, cylindrical tubes. To prevent the rice cakes from sticking together, dust them with cornstarch before cooking.

Side-dishes

Tteokguk (beef broth soup with sliced rice cakes), tteokbokki (stir-fried rice cakes with vegetables and meat), japchae (stir-fried glass noodles with vegetables and meat)