How Long to Cook Rice Cakes (Korean Tteok)
Korean rice cakes (tteok) are made from glutinous rice flour. Cooking time depends on whether they are fresh or frozen and the cooking method.
How long to cook rice cakes?
Rice cakes take 3-5 minutes for fresh and 8-10 minutes for frozen when boiled. For tteokbokki, simmer in sauce 10-15 minutes. For soup, cook 5-8 minutes. Test by cutting one open - it should be soft throughout.
Rice Cake Cooking Times
Korean rice cakes (tteok) are made from glutinous rice flour. Cooking time depends on whether they are fresh or frozen and the cooking method.
| Method | Cook Time | Water | Notes |
|---|---|---|---|
| Boiling (Fresh) | 3-5 min | Submerge | Until soft and chewy |
| Boiling (Frozen) | 8-10 min | Submerge | No need to thaw first |
| In Soup | 5-8 min | In broth | Add near end of cooking |
| Stir-Fry (Tteokbokki) | 10-15 min | With sauce | Simmer in sauce until soft |
| Pan-Fried | 5-8 min | None | Crispy outside, soft inside |
How Long to Cook Korean Rice Cakes?
Korean rice cakes take 5-15 minutes depending on the dish you are making.
Common Korean Rice Cake Dishes:
- Tteokbokki: 10-15 minutes simmered in spicy sauce
- Tteokguk (soup): 5-8 minutes in broth
- Plain boiled: 3-5 minutes fresh, 8-10 frozen
- Stir-fried: 8-10 minutes
How Long to Cook Frozen Rice Cakes?
Frozen rice cakes take 8-10 minutes in boiling water. You do not need to thaw them first.
Cooking Frozen Rice Cakes:
- Bring large pot of water to boil
- Add frozen rice cakes directly
- Return to boil
- Cook 8-10 minutes
- Test one - should be soft throughout
- Drain and use immediately
How Long to Cook Rice Cakes in Soup?
Rice cakes in soup take 5-8 minutes. Add them near the end of cooking so they do not become mushy.
- Prepare soup broth first
- Add rice cakes to simmering broth
- Cook 5-8 minutes until soft
- Serve immediately
How Long to Cook Sliced Rice Cakes?
Sliced rice cakes take 3-5 minutes to cook. The thin oval slices used in tteokguk cook faster than thick cylinder shapes.
Frequently Asked Questions
Rice cakes take 3-5 minutes for fresh, 8-10 minutes for frozen. Boil in water until soft and chewy but not mushy. For tteokbokki, simmer in sauce 10-15 minutes.
Korean rice cakes (tteok) take 5-15 minutes depending on the dish. For tteokbokki, simmer in spicy sauce 10-15 minutes. For soup, boil 5-8 minutes until soft.
Frozen rice cakes take 8-10 minutes in boiling water. No need to thaw first. They are ready when soft and chewy throughout. Frozen rice cakes take longer than fresh.
Rice cakes in soup take 5-8 minutes. Add them to simmering broth near the end of cooking. They are done when soft and floating. Do not overcook or they become mushy.
Rice cakes in water take 3-5 minutes for fresh, 8-10 minutes for frozen. Keep water at a gentle boil. Test by cutting one open - it should be soft throughout.
Sliced rice cakes take 3-5 minutes to cook. Thin slices cook faster than thick cylinder shapes. Watch carefully as they can become mushy if overcooked.
Frozen rice balls take 8-12 minutes in an air fryer at 375°F. Shake basket halfway through. They should be golden and crispy outside, hot throughout.