My Korean Kitchen · by Sue Pressey★ 4.7 (11)
Garaetteok (Rice Cake Recipe)
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 9%
CARBS 62G86% OF CAL
2G FIBER0G SUGAR60G OTHER
FAT 2G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade Korean cylinder rice cakes made from rice flour and cornstarch. A foundational ingredient for tteokbokki and tteokguk.
componentkorean⚙️ food processor⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups wet-milled rice flour ((300g), from short or medium grain (e.g. sushi rice))
- 1 Tbsp cornstarch
- 1 tsp fine salt
- 3/4 cups water ((for microwave version, 175g), boiled, divided into three sets of 1/4 cups)
- 1/4 cups water ((for steamer version, 60g), boiled)
- 1/2 tsp sesame oil
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 9%
CARBS 62G86% OF CAL
2G FIBER0G SUGAR60G OTHER
FAT 2G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 584mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 10mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 584MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.