Grains, rice & flours · Noodles
Korean rice cakes (tteok)
Chewy Korean cylinders or ovals of steamed rice dough; simmered in spicy tteokbokki or rice cake soup.
Also called: tteok, garaetteok, tteokbokki tteok, rice cake sticks, korean rice cakes, rice ovalettes
Around the world: 떡, 가래떡, tteok (ko)
What it is
Tteok are made by steaming rice flour dough and pounding or extruding it into sticks (garaetteok) or slicing it into ovals for soup (tteokguk). They are white, dense and very chewy. Sold refrigerated, frozen or vacuum-packed, they harden when cold and soften when simmered. They are unrelated to puffed rice cakes sold as crackers.
How it’s used
- Tteokbokki in gochujang sauce
- Tteokguk (rice cake soup)
- Stir-fried with vegetables (gungjung tteokbokki)
- Grilled skewers
Characteristics
- Texture
- Dense, bouncy and very chewy.
- When cooked
- Soak hard or frozen tteok in warm water first; simmer until soft through.
- Sold as
- fresh, frozen
- Cooking uses
- Commonly cooked, Suitable for boiling, Suitable for frying, Suitable for grilling
- Common in
- Korean
Storage
Refrigerated. Refrigerate and use by the pack date, or freeze. Chilled tteok hardens but softens again on cooking.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Very chewy; cut small and supervise young children and older people because of choking risk.
Nutrition per 100 g
- Energy
- 248 kcal
- Protein
- 4.31 g
- Carbohydrate
- 45.78 g
- Fat
- 5.24 g
- Fibre
- 4.3 g
- Sugars
- 3.53 g
USDA FoodData Central: Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca (a close stand-in).
Related ingredients
Recipes with korean rice cakes (tteok)
Dakgalbi
Korean · 1 h 10 min · 349 kcalPatbingsu (shaved ice with sweet red beans)
Korean · 4 h 10 min · 406 kcal · Vegetarian
Tteokbokki
Korean · 25 min · 473 kcal
Tteokguk (rice cake soup)
Korean · 1 h · 522 kcal