Back to top

Garaeddeok for Ddeokbokki and Ddeokguk, Sticky Rice Cake Tube

Your rating: None Average: 4 (6 votes)
No votes yet
kid friendly
gluten free
prep time: 
30 min
inactive time: 
480 min
cooking time: 
60 min
total time: 
570 min

Garaeddeok (Sticky Rice Tube) is used in ddeokbokki (spicy rice cake) and ddeokguk. Grilled garaeddeok is also enjoyed with honey as a snack. Good pre-made garaeddeok is widely available in Korea. Some Koreans make garaeddeok at home but they usually go to a local mill to get their rice ground because it’s not easy to make fine rice flour at home.

In North America, you can find pre-made garaeddeok in Korean grocery markets. To make proper garaeddeok at home, you need short grain rice flour (maepssal garu in Korean 맵쌀가루) which is sold frozen in some Korean grocery markets. Please note that it is different from sweet rice flour or other rice flour sold at room temperature.

This recipe features how to make garaeddoek from scratch using short grain rice for those who cannot find frozen rice flour (maepssal garu) at local stores. Making rice flour at home is not easy and may not result in the exactly same soft texture you can get from using proper frozen rice flour. But, you can make decent garaeddoek using this recipe.

Buy Korean ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
4 cupsRice, white short grain 쌀 (a.k.a. sticky rice, Japanese rice, sushi rice)
¾ cupWater 물 (boiling hot, may need more or less)
½ tspSalt 소금
1 tbsSesame Oil 참기름 (or vegetable oil)

Good to Know
Use short grain rice: White short grain rice, also known as Korean rice, sticky rice, Japanese rice or sushi rice, must be used for this recipe.

Water amount: The amount of boiling water to make the dough may vary depending on you long you soaked the rice and how fine the particles are.

If you are using purchased frozen rice flour (maessal garu), the dough should be less watery. Add water gradually until you reach the following consistency. When you grab a handful, the dough is bound together but when you squeeze it hard, it breaks into bits.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak rice

Soak short grain rice in water overnight (at least 8 hours).

image: GARAED01.JPG

Soak rice

image: clock.png 480 min

2. Drain

Drain the soaked rice in a strainer for about 30 min.

image: GARAED02.JPG

Drain image: clock.png 30 min

3. Grind rice

Grind the drained rice in an electric grinder (food processor or coffee grinder). The rice should be well-drained but not completely dried at this stage. Grind long enough to make the particle size as fine as possible. You may have to repeat a few times.

image: GARAED03.JPG

Finely grind drained rice

4. Sift

Sift the ground rice through a sifter or a strainer. If there are big particles, you can grind them again to make it finer. Then strain again. After this stage you should have more than 4 cups of sifted rice powder.

image: GARAED04.JPG

Sift ground rice

5. Add water

Boil some water in a kettle or a pot. In a bowl, place 4 cups of sifted rice powder. Add ½ teaspoon of salt and about ¾ cup of BOILING hot water. The amount of water may vary depending on how long you soaked and how fine your powder is. Add water gradually. Mix it up with a spoon. Aim for watery dough but still bound together.

image: GARAED05.JPG

Boil water


  • 4 cups sifted rice powder
  • ½ tsp salt
  • ¾ cup boiling water

6. Knead dough

Knead with hand for a few minutes.

image: GARAED06.JPG

Knead dough

7. Steam dough

Coat the steamer with vegetable oil or sesame oil so the dough doesn’t stick to it. You can also use lint free cloth to layer the steamer instead. Steam the dough in a steamer for about 40 min or until the dough is cooked inside. Make sure there is enough water in the steamer or remember to add more water when the water runs out.

image: GARAED07.JPG

Coat steamer with oil

Steam dough

image: clock.png 40 min

8. Pound

Remove the dough from a steamer. Pound the cooked dough with a wooden pestle. You can coat the working surface with sesame oil or vegetable oil to prevent sticking. If you don’t have a pestle, you can skip to the next step.

image: GARAED08.JPG

Remove from steamer

Pound dough

9. Knead

Knead with hands until soft. You may have to knead bit by bit since the whole dough may be too big and too hard to knead with hands.

image: GARAED09.JPG

Knead dough

10. Make tubular shape

Make the dough into long tubular (cylinder) shape with ½” to ¾” (or 1.5 to 2 cm) diameter.

image: GARAED10.JPG

Make tube shape

  • ½” to ¾” (or 1.5 to 2 cm) diameter

11. Let it sit

Wrap with plastic cling wrap and let it sit at room temperature for a couple of hours or until it’s just hard enough to cut nicely.

image: GARAED11.JPG

Wrap with plastic wrap

Let is sit

image: clock.png 120 min

12. Cut for ddeokbboki

Cut the tubes into 2 to 2½” (5 to 6 cm) length to use them for ddeokbokki (spicy rice cake).

image: GARAED12.JPG

Cut into

  • 2 to 2½” (5 to 6 cm) length

13. Cut for ddeokguk

You can also slice diagonally to use them in ddeokguk.

image: GARAED13.JPG

Slice diagonally

14. Use or store

Either use them in cooking right away or seal tightly in a container or a bag and freeze for next use. If kept well, it should last a few months. You can use the frozen rice cake as frozen or thaw them in water first when cooking ddeokbokki or ddeokguk.

image: GARAED14.JPG

Use or freeze


kochichris7's picture
Asha's picture
Grace's picture
Mmmafff's picture
Grace's picture