Garaeddeok (long cylinder shaped rice cake: 가래떡)

Garaeddeok (long cylinder shaped rice cake: 가래떡)

(upbeat music) – Hi, everybody! Today I’m going to show you how to make rice cake for tteokbokki. This is rice cake just
before I finished making. I’m going to fill the empty spot with the rice cake that I’m
going to make just right now. You need short grain rice powder. If we want to make this rice flour, check my website. I’m going to post how to make it. Rice flour two cups. And half a teaspoon salt. Boiling water, 3/4 cup. And mix this well. Make little dough like this, rice cake dough. Cover this with plastic wrap. And leave the gap. The steam will come out. Microwave oven so over
high heat, two minutes. (microwave beeps) (microwave beeps) And mix this. And spread a little bit like this. And cover this again. And two more minutes. (microwave beeps) So this rice cake is
very easy, easy to make. The ingredients are just rice flour and hot water, a little
salt, and sesame oil. That’s it. And then you can pound. The more pounding and the
more chewy rice cake will get. (microwave beeps) Wow, hot, hot. Be careful. Now, lot of steamy. And sesame oil on the cutting
board, just little bit. Around a half teaspoon. And put this on the cutting board. And now time to pound using pestle like this. We are going to make shape. So when you roll this, push it out from the middle, and this longer like
cylinder you make this. I’m going to cut this around half, this. If you make rice cake soup, let it sit at room temperature
around several hours. After that, when it’s a little dried, and cut this with a really
sharp knife and thinly, diagonally this way. We are going to make tteokbokkie rice cake today. So each cylinder make the four, same size. And use your hands, like roll this. Really chewy and delicious rice cake. Cut the tips. This one you can eat it! And sesame oil so it’s not going to stick to each other. I made this rice cake. And let’s see, I will put it the one pound. One pound. This is a one pound of rice cake. I’m going to make ddeokbokki with this. Okay, I’m going to taste this. Dipping in this is honey. Mmm, I love this taste. Mmm! Enjoy my recipe. See you next time, bye!

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  1. hi Maangchi! I just want you to know that my 1st try of making rice cake is very successful and I'm very happy! thank you so much! it's extremely easy!

    I really didn't want to make at first because I could see a lot of people failed but I just followed my heart and watched and listened to this video!
    I had a little problem at first because when I mixed the bioiling water in my 2 cups of rice its still very dry and couldn't make a dough, I was very upset at first. I didn't put it in the microwave yet because you said it has to be a dough 1st before putting in a microwave. So I put another 3/4 cup of boiling water and to my surprise it was finally turning into a dough! I'm just so happy maangchi because I love gochujang so much I bought 2 kls of it and just love adding them to almost all of my dishes!
    I didn't have a short grain rice powder however it was a denorado rice from our local market, it is sticky when it is cooked but it's not a glutinous rice, it is quite similar with Japanese rice. I had it grounded to powder from the store where I bought it and it only cost like 1 USD for 1 kl.
    I did pound it a lot like you said it was very tiring plus the rolling too 😂 it taste almost similar to mochi! and I also tried with the honey I also just in the local market and it taste absolutely heaven! thank you so much Maangchi!

    love from Philippines

  2. maangchi! I tried it and it took some time. when i took it out of the oven it was not sticky at all, but then after massaging it for quite some time… i mean 1 hour, i finally made a role and cut it into cylinder. Me and my mom ate it with cheese and it was really delicious! hard work always pays off! fighting!

  3. I did it. I made rice cake! First try♥️. I used sushi rice. I pressure cooked my rice after I soaked and blended it. It was a bit dry so I added some water, covered and put it in the microwave until hot. Mixed again and kneaded it. Boom. Rice cake!

  4. I really love your videos! It's been more than 2 years now since the first day I found your youtube channel. 😍😍

  5. im from malaysian, when i use rice flour its didnt work it so i changed to glutinous rice flour (tepung pulut) and its work it. I think our rice flour are mix or blend rice flour so thats its didnt work it. Maybe our glutinous rice flour same with korean rice flour

  6. Thank you soo much !! I can finally eat some healthy food . The recipe's you say make it seem so easy and simple . Great explaination too .

  7. I recently discovered how amazing tteokbokki is because i thought it was fishy but it wasnt. So i watch this video together with the ttoekbokki recipe for 2 days. Then sadly, rice cakes werent available so i need to make from scratch. Im happy to tell you that i got it right from the first try Hahahaha.

  8. maangchi i did everything you said icneeded to do in the video, however my rice cakes were a very weird texture that i didn't like. I have never made or tried tteoboki till i made them today. Mine dissolved in my mouth and weren't chewy or bouncy they just dissolve and stick in my mouth, what did i do wrong? I kneaded the dough more than pounding it, is that wrong?

  9. When I stored mine and cooked them, they were grainy, although I cooked them when they were freshly made and they weren’t. What did I do wrong?

  10. Hi maangchi, i never eat rice cake before but i tried your recipe with long grain rice flour. I think it was delicious for me even i didn't know the right taste. Thank you 🙂

  11. I don't have this kind of flour but I have rice, can I make this like I make mochi (steam rice and this put it in my mixer until smooth and chewy) and just cut it the same way?

  12. I tried making my own rice flour but the blender broke and I was left with a gritty mass of rice cake after cooking it on a pan. Hahaha! Maybe I'll try the store-bought flour next time. Hahaha!

  13. Made these today! I made the flour from scratch from your directions. I think they look just like yours. I froze them to use later in that spicy stew recipe( and the cheese corn too). Thanks!

  14. OMG! I love Maangchi! I have visited her website and have made some of her recipes off of the website, and I must say its so awesome!!!!! Thanks Maangchi! You are the best!!!!

  15. Super like all your video tutorial Maangchi 😍.. super easy to follow.. I always enjoy watching you.. Keep it up.. more videos.. 🤗😘

  16. Can we make the rice used for sushi in this way? Meanwhile, I'm watching fondly from Turkey. Thanks a lot for the subtitles. 😊

  17. I can't find frozen rice flour!! Only long rice dry flower.
    And I can't make my own because I don't have a blender, what can I do????

  18. Question. I don't live near any Asian stores to get rice flour. Could I blend up some rice in the blender and freeze it to make it ?

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