Chewy Garaetteok (Korean Rice Cake) with 4 Delicious Dipping Sauces (No more hard rice cakes!)
Make Hard Rice Cakes Chewy! How to Enjoy Grilled Garaetteok with 4 Special Sauces
If you have a box of garaetteok at home, don’t miss out on this unique way to enjoy it every single day! I’m sharing a delicious way to use your rice cakes that I personally love. While tteokguk (rice cake soup) and tteokbokki (spicy stir-fried rice cakes) are popular, this recipe is perfect for transforming any leftover garaetteok into a simple and delightful snack that both kids and adults can enjoy together.
Main Ingredients
- 2 sticks Garaetteok (Korean rice cake, approx. 300-400g)
- 2 Tbsp dried seaweed flakes (Gimjaban)
- 2 Tbsp roasted soybean powder
- 2 Tbsp honey
Perfect Pair Sauces
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ketchup
- 1/2 Tbsp corn syrup (or other liquid sweetener)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp ketchup
- 1/2 Tbsp corn syrup (or other liquid sweetener)
Cooking Instructions
Step 1
First, prepare the 4 delicious dipping sauces to go with your garaetteok. In small bowls or dipping dishes, place the dried seaweed flakes, roasted soybean powder, honey, and the tteokbokki sauce separately. For the tteokbokki sauce, mix gochujang, ketchup, and corn syrup in a 1:1:1 ratio.
Step 2
Take your hard garaetteok. Cut each stick in half to create bite-sized pieces (about 5-7cm long) and place them on a plate. Next to the plate, place a small bowl with a little water. Microwave both together for about 1 minute 30 seconds to 2 minutes. (Adjust time based on the thickness of the rice cakes and your microwave’s power).
Step 3
Check the texture of the garaetteok after microwaving. It should be soft and chewy. If you gently press it with a fork or chopstick, it should bend easily. If it’s still hard, microwave in additional 30-second intervals, checking the texture each time.
Step 4
Now that the garaetteok is soft, cut it into even more manageable pieces and prepare to grill it. Heat a non-stick pan over medium-low heat. Place the softened rice cakes in the pan and roll them gently, allowing them to grill until golden brown and slightly crispy, without being sticky. Be careful not to burn them by adjusting the heat as needed.
Step 5
The garaetteok is perfectly grilled when the surface feels smooth and doesn’t stick to your fingers. You’re aiming for a texture that’s slightly crispy on the outside and delightfully chewy on the inside.
Step 6
Insert the grilled garaetteok onto skewers for easy handling, especially for kids. Start by dipping them generously into honey to enjoy their natural sweetness and chewy texture.
Step 7
Next, dip the honey-coated garaetteok lightly, then roll it in the savory roasted soybean powder. The combination of honey’s sweetness and the nutty flavor of the soybean powder creates a unique taste experience.
Step 8
Dip the garaetteok in honey again, and then press it firmly into the dried seaweed flakes. The salty, umami flavor of the seaweed perfectly complements the sweet honey and chewy rice cake.
Step 9
Finally, simply dip the garaetteok into the tteokbokki sauce on its own for another delicious option! Enjoying it in these 4 different ways means your plate of garaetteok will disappear in no time. This creates a simple yet special grilled garaetteok snack.
