Most of you know what ddeok means, right? That’s rice cake. But what about garae? What is it, and what does it have to do with this rice cake? There are a few theories about that. One of them is that garae comes from the verb gaeuda which means “to divide.” Some people think this rice cake got its name because it’s always “divided” into pieces before it’s rolled and stretched. The other theory is the name comes from a Korean farming tool called a garae, which is a type of spade. A garae has 2 thick ropes attached to the side of it so that 2 helpers can pull the ropes and make the digging go faster. Some people think those ropes look a lot like garaeddeok, which is how the rice cake got its name. (Maangchi)
Source : Maangchi
Ingredients:
- 2 cups of short grain rice flour (buy it frozen, or make your own)
- ½ ts salt
- ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer
- 1 ts sesame oil
Directions:
- If you bought frozen rice flour from a Korean grocery store, put it in the fridge overnight until it thaws out and the flour becomes a powder. If you made your own rice flour, you don’t need to do this
Making rice cake with a microwave:
- Combine the rice flour, salt, and boiling water in a bowl.
- Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.
- Mix the rice cake dough with a rice scoop or wooden spoon.
- Re-cover with the plastic wrap and cook for another 2 minutes.
- Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
Making rice cake with a steamer:
- Combine the rice flour, salt, and boiling water in a bowl.
- Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
- Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.
Prepare the rice cake for ddeokbokki:
- Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
- Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
Prepare the rice cake for ddeokguk (rice cake soup):
- Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
- Let them cool at room temperature for several hours, then slice diagonally into thin discs.
- Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.
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