korean rice cake recipe
The Best korean rice cake recipe
What really makes this recipe special for me is how versatile it is. You can eat them plain, steamed, or fried, and they pair beautifully with almost anything—sour cream and chili flakes, a simple soy glaze, or even just fresh fruit and a sprinkle of salt. It’s not just a snack; it’s a meal that’s balanced, with natural carbs from the rice and a little protein from the egg or pork if you add it. My family loves them for everyday meals because they’re filling without being heavy, and they’re great for kids who might not be big on vegetables. Plus, they’re a great way to use up any leftover rice—just mix it into the dough and let it soak in flavor. They’re also a crowd-pleaser at gatherings, whether it’s a potluck, a holiday feast, or just a lazy Sunday afternoon where everyone’s gathered around the table. The health benefits are pretty neat too—rice cakes are low in fat, high in fiber, and packed with complex carbohydrates that keep you full longer. It’s that kind of food that feels like a treat but is actually good for you.
Korean Rice Cake (Manduguk) Recipe
A traditional Korean baked rice cake with a soft, chewy texture, perfect for breakfast or a snack. Lightly sweetened and savory, it pairs well with various toppings like soy sauce, honey, or sesame oil.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup rice flour (or substitute with ½ cup all-purpose + ½ cup cornstarch)
- 1 tsp salt
- 1 tsp sugar (optional, for slight sweetness)
- 1 large egg
- ½ cup warm water
- 1 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp minced garlic
- 1 tsp grated ginger (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, rice flour, salt, and sugar (if using). Add the egg and warm water, then mix until a smooth dough forms. -
3
Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten into a thin disc (about ¼-inch thick). Place on the prepared baking sheet. -
4
Lightly spray each disc with water to prevent sticking. Bake for 15–18 minutes until edges are lightly golden. -
5
Remove from oven and let cool for 5 minutes. While still warm, drizzle with soy sauce, honey, sesame oil, and sprinkle with sesame seeds, garlic, and ginger (if using). Serve immediately.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Parchment paper
- Spray bottle with water
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, bake at 400°F (200°C) for 10–12 minutes instead of 375°F.
- Use a mix of rice flour and cornstarch for a firmer texture.
- Store in an airtight container for up to 3 days; reheat in a toaster oven or microwave.
Variations
- Add a pinch of cinnamon or cardamom for a spiced twist.
- Top with a fried egg for a savory version.
Watch Video Of How Korean Rice Cake (Manduguk) Recipe Works
❓ Frequently Asked Questions About Korean Rice Cake (Manduguk)
1. What is the difference between Korean rice cakes (tteok) and regular rice cakes made elsewhere?
Korean rice cakes, particularly tteokguk (white rice cakes) or tteokbokki (spicy rice cakes), are made with steamed glutinous rice (sukhyeok) or regular rice (gukhyeok), often pressed into flat or round shapes. Unlike Western rice cakes (like those in puddings or desserts), Korean tteok are typically steamed, fried, or boiled and served in savory or sweet dishes. They’re also often seasoned with soy sauce, sesame oil, or spices, giving them a distinct texture and flavor compared to softer, pudding-like rice cakes.
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2. Can I make Korean rice cakes without a traditional rice cake mold?
Yes! You can make tteok without a mold by steaming or boiling the rice cakes directly. For sukhyeok (glutinous rice cakes), mix cooked glutinous rice with water, shape it into small balls or flat discs, and steam them until firm. For gukhyeok (regular rice cakes), press the rice into a thin layer, steam it, and slice into rounds. If you’re making tteokbokki (spicy rice cakes), you can also fry small pieces of pre-made tteok in a spicy sauce.
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3. What’s the best type of rice to use for homemade Korean rice cakes?
For sukhyeok (glutinous rice), use short-grain glutinous rice (like sukhyeok rice), which is sticky and chewy. For gukhyeok (regular rice cakes), use jasmine rice, long-grain white rice, or sweet rice (like mochiko), as they hold shape better when steamed. Avoid overly long-grain rice, as it may not cook evenly. If you can’t find glutinous rice, some recipes use a mix of white rice and cornstarch for a similar texture.
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4. How do I prevent Korean rice cakes from becoming mushy when steaming?
To avoid mushy tteok, follow these steps:
– Use the right rice-to-water ratio: Glutinous rice should be cooked in a 1:1.5 to 1:2 ratio (rice to water), while regular rice should be cooked in a 1:1.5 ratio.
– Press firmly: If shaping by hand, press the rice into small, dense balls or thin layers to prevent absorption of too much steam.
– Steam properly: Use a steamer basket (not a pot) to avoid direct contact with boiling water. Steam for 20–30 minutes until opaque and firm. For sukhyeok, check for a slight sheen—it should not be translucent.
– Cool before storing: Let tteok cool completely before refrigerating to prevent sogginess.
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5. How can I make Korean rice cakes spicy like tteokbokki at home?
For tteokbokki, cook your tteok (preferably sukhyeok or gukhyeok) until slightly chewy, then mix them with a spicy paste made from:
– Gochujang (Korean red pepper paste) + gochugaru (fresh red pepper flakes)
– Soy sauce, sugar, and a little sesame oil
– Optional: Add fish sauce, garlic, or ginger for depth.
Toss the tteok in the sauce, add boiled eggs, green onions, or boiled potatoes, and serve hot. For extra crunch, fry the tteok before adding the sauce.
