Grocery
Korean Rice Cakes
What it is
These are chewy cylinders made from steamed rice flour. They are a staple in Korean cuisine, known for their soft yet firm texture. The rice flour is typically short-grain, which contributes to their characteristic chewiness. They are a versatile ingredient that can be used in both savory and sweet dishes. Their neutral flavor makes them a great base for absorbing the tastes of other ingredients.
How people cook with it
Rice cakes are a fundamental component in many popular Korean dishes, offering a satisfying chew.
- Add to stews
- Fry for a crispy snack
- Serve in spicy sauces
- Incorporate into stir-fries
To prepare, they are often softened in warm water before being added to dishes. For savory applications, they are commonly simmered in broths or sauces, absorbing the flavors of ingredients like gochujang (Korean chili paste), garlic, and vegetables. They can also be pan-fried until golden brown and slightly crispy, offering a delightful textural contrast. When used in soups and stews, they become tender and slightly gelatinous, providing a pleasant chewiness that complements the other components.
How it differs from similar foods
Compared to other dumplings or noodles, rice cakes have a distinct, firm chewiness that doesn't easily break down. Their texture is denser than pasta and less yielding than mochi. This unique mouthfeel is a defining characteristic in dishes like tteokbokki.
Who it is for
Home cooks and professional chefs preparing authentic Korean meals.
How to keep the rest
Store any unused rice cakes in an airtight container or resealable bag in the refrigerator. To prevent them from drying out, you can submerge them in water. Change the water daily if storing for more than a couple of days. They are best used within a week of purchase.