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.

Korean Rice Cake Recipe – Easy, Authentic & Family-Friendly

Name: Korean Rice Cake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
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

Description

Chewy and comforting Korean rice cake made with glutinous rice flour, perfect for soups, stir-fries, or sweet holiday treats.

Ingredients

Scale

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