Can I put frozen rice cakes directly into boiling sauce?

If you put frozen rice cakes in directly, the outside becomes mushy while the inside stays hard, or they can easily crack. If you soak them in cold water for 10-15 minutes to thaw before cooking, they will not burst and will cook thoroughly to a soft texture.

← Ingredients

Ingredients

Rice Cake (Tteok)

Tteok

A traditional Korean rice cake made by steaming rice flour (or wheat flour) and then extruding it into long strands using a machine. Representative types include garaetteok for Tteokbokki (Cylinder shape) and thinly sliced rice cakes for Tteokguk (Oval shape).

Flavor

Tteok itself does not have a strong flavor, but the more you chew, the more the subtle sweetness and nuttiness unique to rice emerge. Above all, its identity lies in its high density and chewy, bouncy texture (Extremely Chewy & Bouncy).

Brands

Pulmuone, Chilgap.

Where to buy

Refrigerated or frozen food section of Asian grocery stores.

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Substitutes

While a perfect substitute is difficult, layering several sheets of Vietnamese rice paper, rolling them tightly, and slicing them can create a very similar texture. You can also enjoy a fusion style by simmering Italian Gnocchi in a spicy sauce.

Storage

Once opened, leftover rice cakes will harden and crack when exposed to air. Be sure to seal them in a ziplock bag and store in the freezer (-18°C or below).

Used in

Tteokbokki, Tteokguk (Rice Cake Soup), as an ingredient for Dak-galbi/Jjimdak.

FAQ

Q. Can I put frozen rice cakes directly into boiling sauce?
A. If you put frozen rice cakes in directly, the outside becomes mushy while the inside stays hard, or they can easily crack. If you soak them in cold water for 10-15 minutes to thaw before cooking, they will not burst and will cook thoroughly to a soft texture.