Korean rice cakes (vegan, gluten free)

I can’t believe it’s wintertime again so soon! I’m usually all for drinking soup to warm up but for some reason this cold season, I’ve been really addicted to Korea rice cakes! Maybe it’s because I rarely had this over the last year since I wasn’t living here but these little nuggets of glutinous delight are absolutely addicting. I just can’t get enough of them whether they are in soup or mixed in with stirfry. Korean rice cake are simply scrumptious and so simple to make.

Types of Korean rice cakes

In the pictures of my Korean rice cakes, they’re rod shaped (tteokmyeon) but there’s also a kind that is thinly sliced that can be used similarly

I’m not sure if everyone does this but when we make Korean rice cakes at home, we soak them in cold water before cooking them. This helps soften the rice cakes up and allows for a more thorough cook in my opinion.

Another thing that you need to pay attention to is how you cook it. You really need to keep your eye on them or they’ll turn into a mushy sticky rice mess! It should only take about 3-5 minutes to sautee time to be ready if you pre-soak them.

Anyway, enough chit-chat and onto the recipe shall we?

Korean rice cake recipe