Garaetteok
Garaetteok is a rice cake made by steaming non-glutinous rice and shaping it into a long cylindrical form, characterized by its chewy texture. It is mainly used as an ingredient for tteokguk during the Lunar New Year and can also be enjoyed as a snack.
Cultural background
Garaetteok has a tradition of being eaten in tteokguk during the Lunar New Year, and is also used as a gift shared with neighbors during housewarming or opening a business.
Origin & history
Garaetteok is a white rice cake made by extruding nonglutinous rice dough into long, round cylinders. In the name, “가래” (garae, meaning a long strand of rice cake) refers to such a strand.
One story passed down about the Garaetteok used in New Year's Ddeokguk says its white color represents a clean start to the year, while its long shape expresses a wish for long life. For easier cooking and eating, the rice cake may be sliced on the diagonal.
Regional & modern variations
- Ddeokguk-tteok — Garaetteok sliced thinly on the diagonal. It cooks quickly when added to broth and is known for its oval shape.
- Tteokbokki-tteok — A short, slender form of white rice cake in the same family as Garaetteok. The size is designed to hold sauce well, and depending on the product, it is divided into rice tteok and wheat tteok.
- Joraengi-tteok — A rice cake made by pressing the middle of a small Garaetteok so it resembles a silkworm cocoon. It is known as the rice cake added to Gaeseong-style Ddeokguk.
How Koreans eat it
When buying long Garaetteok at a rice cake shop, it is best to say what you plan to use it for. For Ddeokguk, ask to have it sliced thinly; for grilling, get it as long sticks or thick pieces. Freshly extruded Garaetteok is very soft, but it hardens quickly over time.
Taste & how to choose
Garaetteok has almost no sweetness; its appeal lies in the nutty aroma of rice and a firm, chewy texture. Good Garaetteok has a smooth surface with few cracks and no sour smell. If simmered in soup for too long, the rice cake can become mushy and make the broth cloudy.
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Goes well with
Ingredients
How it's made
- 1Wash the non-glutinous rice thoroughly and soak it in water.
- 2Grind the soaked rice into fine powder.
- 3Place the rice flour in a steamer and steam it to make dough.
- 4Shape the dough into long cylindrical forms to make garaetteok.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Made from gluten-free rice, it is suitable for most diets.
How to order
가래떡 주세요
Ga-rae-tteok ju-se-yo
Please give me garaetteok
Traveler tips
How to eat it
Frequently asked questions
- Why is Garaetteok made so long?
- The long shape is often explained as being connected to a wish for longevity. That is why the rice cake used in New Year's Ddeokguk is first extruded into long cylinders, then sliced thinly.
- Are Ddeokguk-tteok and Garaetteok different foods?
- Ddeokguk-tteok is Garaetteok that has been sliced. When left long, it is called Garaetteok; when sliced thinly so it is easy to add to Ddeokguk, it is called Ddeokguk-tteok.
- Should I throw away Garaetteok if it has become hard?
- If there is no spoiled smell and no mold, you can lightly moisten it with water or heat it to soften it again. For long storage, people often portion it and freeze it before it hardens.
Last reviewed: 2026-10-07