On busy weeknights, it can feel impossible to make something both comforting and memorable. Korean rice cake, known as tteok, is one of those recipes that bridges the gap — chewy, hearty, and endlessly versatile. It can be simmered into a warming soup, stir-fried with savory sauces, or sweetened for festive desserts.
This recipe guide is for parents, family cooks, and anyone who loves simple yet flavorful meals. We’ll walk through authentic methods, kid-friendly swaps, and easy ways to adjust for your family’s taste. I’ve tested these recipes in my own kitchen, drawing from Korean culinary traditions and trusted food sources.
Table of Contents
Table of Contents
Ingredient Breakdown for Korean Rice Cake Recipes (With Measurements and Purpose)
Making Korean rice cake at home starts with just a few pantry staples. Each ingredient has its role in achieving the chewy bite and balanced flavor that makes tteok so unique.
- Glutinous rice flour (2 cups) – the backbone of the recipe, creating that signature chewy texture
- Non-glutinous rice flour (½ cup, optional) – balances chewiness with a softer bite
- Water (¾ cup, warm) – binds the rice flour into dough
- Salt (½ teaspoon) – enhances natural flavor
- Sesame seeds (1 tablespoon, optional) – nutty aroma and texture
- Honey (1 tablespoon, optional) – subtle sweetness, often brushed on after steaming
- Red bean paste (2–3 tablespoons, for filling) – classic dessert variation
- Mugwort powder (1 teaspoon, optional) – adds earthy flavor and a green hue
- Pumpkin puree (2 tablespoons, optional) – seasonal variation, adds natural sweetness
- Savory add-ins (optional): gochujang (1 tablespoon), soy sauce (2 tablespoons), garlic (2 cloves minced), or beef broth (2 cups) for soups
Some favorite flavor twists:
- Korean rice cake with red bean paste for dessert
- Korean rice cake with sesame filling for earthy sweetness
- Korean rice cake with honey brushed on for glaze
- Korean rice cake with cheese melted into stir-fries for modern comfort
Step-by-Step Preparation Instructions for Homemade Korean Rice Cake
How to Make Korean Rice Cake from Scratch
- In a bowl, combine 2 cups glutinous rice flour, ½ teaspoon salt, and ¾ cup warm water until dough forms.
- Knead for 5–7 minutes until smooth and pliable.
- Roll into cylinders (for tteokbokki) or shape into small rounds (for soup or desserts).
- Place shaped dough in a steamer lined with parchment paper. Steam for 20–25 minutes until firm and slightly translucent.
- Cool slightly, then slice or use whole depending on your recipe.
This method creates the base for all other Korean rice cake recipes — whether savory or sweet.
Easy Korean Rice Cake Recipe Variations
- Non-spicy version for kids: Skip gochujang and season with soy sauce, sesame oil, or a light garlic broth. This creates a non spicy Korean rice cake recipe children will enjoy.
- Vegetarian or vegan swap: Replace beef broth with mushroom or vegetable broth. Try a vegan Korean rice cake recipe using tofu, spinach, or sesame seeds as add-ins.
- Healthy adjustment: Use less salt, add pumpkin or sweet potato puree, or pair with lean proteins. A Korean rice cake recipe healthy enough for weekday dinners while still comforting.
Classic Cooking Methods
- How to cook Korean rice cake slices: Simmer in broth for soups like tteokguk or tteok mandu guk. They soften in about 5 minutes.
- Stir fry: Pan-fry steamed rice cake pieces with soy sauce, garlic, and veggies for a quick family dinner. This is where cheesy Korean rice cake recipes shine — melt mozzarella or cheddar on top.
- Steaming: For dessert rice cakes, keep them plain and serve with honey or sesame powder.
- Reheating: To reheat Korean rice cake without drying, steam briefly, microwave under a damp paper towel, or drop into hot soup. Avoid reheating dry in a pan, as they can harden.
When and How to Use Korean Rice Cake (Occasions, Storage, Serving)
Korean rice cake isn’t just a recipe — it’s part of everyday life and holiday traditions. Here are some of the most common ways I’ve enjoyed and used it:
- Korean New Year soup (tteokguk): Thin oval rice cake slices simmered in broth, often served with dumplings. Eating this on New Year’s Day is believed to bring good luck and longevity.
- Family dinners: Stir-fried rice cakes (tteokbokki) make an easy weeknight meal that pleases both kids and adults.
- Holiday feasts and Chuseok: Sweet varieties like songpyeon (half-moon rice cakes) are filled with sesame, beans, or honey and shared with family.
- Snacks or meal prep: Rice cakes store well and can be reheated for quick lunches or after-school snacks.
Storage tips:
- Refrigerate cooked rice cakes in an airtight container for up to 3 days.
- Freeze uncooked rice cakes for up to 3 months.
- To refresh: steam or soak briefly in hot water before cooking.
Timing notes:
- Cooking rice cake slices in soup takes about 5 minutes.
- Stir-frying or pan-searing takes 7–8 minutes.
- Homemade steamed rice cakes last 1–2 days at room temperature, but refrigeration is best.
How Korean Rice Cake Supports Family-Friendly Meals and Cultural Traditions
Korean rice cake is more than just food — it’s a way to connect with family and culture.
- Family dinners: Soups like Korean beef rice cake soup or dumpling rice cake soup bring warmth to the table and stretch simple ingredients into a filling meal.
- Budget-friendly meals: Rice cakes are made from rice flour, which is inexpensive but filling. A small amount paired with vegetables or broth creates a hearty dish.
- Kid-friendly eating: The chewy texture is fun for children, and non-spicy or mildly seasoned versions make it approachable for picky eaters.
- Cultural meaning: In Korea, rice cakes symbolize good fortune and new beginnings. Korean rice cake history is tied to celebrations, while their meaning in New Year traditions shows how deeply rooted they are in family life.
Tips, Adjustments, and Cautions for Cooking Korean Rice Cake Recipes
- Avoid rubbery texture: Don’t overcook — simmering for too long makes them tough. Quick cooking helps keep them tender and chewy.
- Storage & freezing: Freeze in single layers to prevent clumping. Reheat by steaming or in soup — never dry-heat straight from the freezer.
- Ingredient swaps:
- Korean rice cake recipe without gochujang — use soy sauce, garlic, and sesame for a mild version.
- Use glutinous rice flour for chewier texture; non-glutinous flour yields a softer bite.
- Caution note: If adding meat or broth, cook thoroughly to safe temperatures. I’m not a nutritionist — just sharing what works well in home kitchens.
FAQs About Korean Rice Cake Recipes
What is Korean rice cake made of?
Mainly glutinous rice flour and water, sometimes combined with non-glutinous flour for texture balance.
What does Korean rice cake taste like?
Mild and slightly nutty, with a chewy texture. The flavor depends on sauces or fillings.
Are Korean rice cakes healthy?
Yes in moderation. They’re low in fat but high in carbs. Great for energy, but portion size matters.
Are Korean rice cakes gluten free?
Most are, since they’re made from rice flour, but always check packaging or flour sources.
How do you reheat Korean rice cake?
Steam for a few minutes, microwave with a damp paper towel, or add directly into soup.
Conclusion
Korean rice cake brings comfort, tradition, and versatility into everyday cooking. From soups that warm the whole family to sweet treats for special holidays, it’s a recipe worth keeping on repeat.
If you’ve never made it at home, this is your sign to try. Keep this guide handy for weeknight meals, family celebrations, or when you want something chewy, filling, and full of flavor. Don’t forget to save or share this recipe for your next cooking session.
Print
Korean Rice Cake Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Chewy and comforting Korean rice cake made with glutinous rice flour, perfect for soups, stir-fries, or sweet holiday treats.
Ingredients
- 2 cups glutinous rice flour
- ½ cup non-glutinous rice flour (optional)
- ¾ cup warm water
- ½ teaspoon salt
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon honey (optional)
- 2–3 tablespoons red bean paste (for filling)
- 1 teaspoon mugwort powder (optional)
- 2 tablespoons pumpkin puree (optional)
- Savory add-ins (optional): 1 tablespoon gochujang, 2 tablespoons soy sauce, 2 cloves garlic (minced), or 2 cups beef broth
Instructions
- Mix Ingredients: In a bowl, combine 2 cups glutinous rice flour, ½ teaspoon salt, and ¾ cup warm water until dough forms.
- Knead Dough: Knead for 5–7 minutes until smooth and pliable.
- Shape: Roll into cylinders for tteokbokki or shape into small rounds for soup or desserts.
- Steam: Place shaped dough in a steamer lined with parchment paper. Steam for 20–25 minutes until firm and slightly translucent.
- Cool and Slice: Cool slightly, then slice or use whole depending on your recipe.
Notes
- For a dessert twist, fill with red bean paste, sesame seeds, or honey.
- For savory dishes, add gochujang or soy sauce to create tteokbokki or soup bases.
- Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Nutrition values are estimated based on average homemade rice cakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Steamed
- Cuisine: Korean
Nutrition
- Serving Size: 1 portion
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: korean rice cake