Homemade Garaetteok (떡볶이 Rice Cakes) – Digestion-Friendly, Soaked & Soured

Homemade Garaetteok (떡볶이 Rice Cakes) — a gut-friendly, soaked & soured recipe for healing

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With recipes like this one, we’re elevating the diet from “simply a source of calories” to “gene-silencing technology”.

“Understanding the impact of an anti-inflammatory diet on silent inflammation can elevate the diet from simply a source of calories to being on the cutting edge of gene-silencing technology.”

— American College of Nutrition

With this recipe, we’re exchanging empty carbs that spike blood sugar & deplete minerals— for a versatile staple that nourishes, lowers inflammation, and supports gut/skin health.

I love providing my clients & family with healing food…

That’s why I finally

• made my own garaetteok/rice cake recipe using organic white rice, 

• soaked and soured the rice for better nutrient absorption + to stop mineral loss, and

• used unrefined coconut oil for anti-inflammatory effects and blood-sugar balance. 

— and here are the exact ingredients I use — 
because when you’re cooking for those who need gut health support, ingredient sourcing matters.

Ingredients (Makes ~2–3 servings)

• 200 g (≈1 cup) Organic short-grain white rice

• 120 ml (½ cup) hot filtered water (plus 1–2 tbsp more if needed)

• ¼ tsp quality sea salt

• 1 tsp raw apple cider vinegar or lemon (optional, but highly recommended for soaking)

• Neutral oil (my recommendation: unrefined coconut oil) for kneading

Ingredient choices I recommend

• Lundberg organic white sushi rice — less likely to have pesticide residues vs conventionally grown rice; they rotate grains for arsenic safety so in addition to minimized pesticide residues they’ve also reduced the chance of heavy-metal contamination in their rice. Ocean’s Halo is also a brand that has worked well with my recipe!

• (unrefined) Coconut oil — the anti-inflammatory factor is a huge reason I choose coconut oil for this recipe as it is associated with eczema (Source). I also love that adding this healthy fat to slow post-meal glucose rise so mood, hormones, and immune system also stay in balance.

Step 1. Rinse the Rice Well

• Place rice in a glass container and cover with filtered water.

• Rinse 4–5 times, stirring with your hand, until water runs mostly clear.

• This removes surface starch and impurities.

Step 2. Soak & Sour for Digestive Benefits

• Cover the rinsed rice with 2–3 cm of filtered water in a glass container.

• Add 1 tsp raw apple cider vinegar or lemon if tolerated—this reduces phytic acid.

• Soak at room temperature 6–8 hours (shorter, 4–6 hours if your kitchen is warm/you’re managing histamine issues).
  
  
  

  ⚠️ Histamine tip: If you or yours is sensitive, keep the soak ≤6 hours and rinse very thoroughly afterward.

Step 3. Drain, Rinse & Dry

• Drain rice and rinse well until there’s no vinegar/fermented smell.

• Spread rice on a clean cotton towel and pat gently to remove excess water (leave on towel for ~20min)

Step 4. Blend to Flour

• Transfer the dried rice to a high-speed blender (I prefer this Vitamix).

• Blend in small batches (1 cup at a time if doing a large batch) until super fine. Let it settle before opening.

• Sift/Push through a fine sieve for a silky flour. Reblend coarse bits.

Step 5. Make the Dough

• In a bowl, combine sieved rice flour with ¼ tsp salt.

• Slowly add 100 ml hot water, stirring with chopsticks or flat spatula.

• Add up to 20 ml more, 1 TBSP at a time, until the dough is soft, sticky, and holds together.

• Dough should be like Play-Doh—not crumbly, and certainly not runny like pancake batter...

TIPS

1. Do a Pinch Test: Roll a small ball. If it’s smooth without cracks, hydration is just right.

2. Always add boiling/hot water—this gelatinizes starch for that amazingly chewy bite.

Step 6. Steam

• Transfer dough to a heat-safe bowl (ex: ceramic).

• Cover with non-toxic parchment. (prevents steam water from dripping into the rice cake)

• Get ~2 inches of water to simmer until steam is steady.

• Carefully place the covered bowl inside the steamer basket of the pot of simmering water.

• Cover the pot and steam for 25–30 minutes at a gentle simmer.

Step 7. Pound & Knead

• Generously oil your work surface (unrefined coconut oil recommended for health benefits).

• While still hot, pound well or knead dough for ~7 minutes until smooth, elastic, and bouncy.

Step 8. Shape & Chop the Rice Cakes

• Roll dough into long cylinders about 2 cm thick.

• Let cool slightly, then cut into 2-inch pieces.

  
  Troubleshooting: If rice cakes stick to knife, coat knife lightly with oil.

Safe Steaming Tips

• Use: stainless steel, heatproof ceramic, or borosilicate glass bowl labeled microwave/steamer safe.

  
  Avoid: standard pyrex with only an oven icon—it may crack under steam.

Why Vitamix Works Best

• Blades pull rice evenly for consistent fine flour.

• Produces smoother paste = smoother tteok.

  
  Tip: Do 1 cup at a time, ~60 seconds total at high speed - I had to break it apart / scrape down sides between blends.

Notes To Achieve Rice Cake Texture Goals

• Pre-Steamed Dough Goals = Play-Doh, not pancake batter.

• Chewiness comes from steaming + kneading, not extra water.

• Too crumbly → Add hot water 1 tsp at a time.

• Too wet → Steam will firm it up, but avoid runny batter.

Why These Homemade Rice Cakes Are a Gut-Healing Upgrade

Unlike most store-bought rice cakes

that come with preservatives, food dyes, inaccurate labels, and soak in plastic…

this from-scratch recipe supports your family’s health — starting at the gut.

By soaking and souring the rice, you’re reducing phytic acid, increasing mineral absorption, and making these carbs easier on digestion (especially key for those dealing with eczema, histamine issues, or leaky gut).

•  Supports gut + skin healing 

•  Balances blood sugar with healthy fats

•  Uses organic rice to minimize toxins & heavy metals

•  Plastic-free, preservative-free, mama-made goodness

•  Freezes well (up to 3–4 months). When it cools, it gets even healthier.

Make It Once, Use It Often:

• tteokbokki (spicy rice cakes)

• tteokkochi (grilled skewers)

• tteokguk (New Year soup)

• Pan-fried, stir-fried, broth-based — however your family loves it

  How I reheat from frozen: run it under filtered water & air fry at 350F for 15min
  (it always comes out GOLDEN & crispy on the outside + soft & chewy on the inside)

🌿 Final Words

When you're cooking for kids with eczema, gut struggles, or immune imbalances, the way you prepare food matters.

it isn’t just a Korean rice cake recipe —

it’s healing food your future self will thank you for.

FAQ aka “People Also Ask”

Can I freeze homemade garaetteok?

Yes — homemade garaetteok freezes very well for up to 3–4 months. After shaping and cooling the rice cakes, lay them flat on a parchment-lined tray to freeze individually. Once frozen, transfer to an airtight glass container or silicone bag.

📌 Pro tip:
When reheating, run under filtered water & air fry @350F for 15min for a crisp exterior & chewy interior OR steam/boil directly from frozen for best texture. Avoid the microwave as it can dry them out & make them SUPER inedibly hard.

What kind of rice is best for this recipe? Does sushi rice work? What about basmati?

The best rice for garaetteok is short-grain white rice, often labeled “sweet rice” or “glutinous rice” (though it’s naturally gluten-free). In the U.S., brands like Lundberg Organic White Rice or mochi rice work beautifully.

🍚 Sushi rice: This can work (worked for me!) — it's short-grain and sticky.
❌ Basmati, jasmine, or long-grain rice: I would not recommend — they are too dry and lack the stickiness needed for the classic rice cake texture we’re going for here!

Why soak rice before making rice cakes?

Soaking (and souring with a bit of lemon juice or apple cider vinegar) improves both digestibility and nutrient bioavailability.

Here's why this important step matters:

• 🌾 Reduces phytic acid, which can block the absorption of minerals like calcium, iron, and magnesium & even steal these minerals from the body :c

• 💪 Supports gut health, especially for kids or families dealing with eczema, allergies, or inflammation - this is something that needs to be done with every bite.

• 🍽️ Pre-digests the starches, making them easier on sensitive digestive systems - very helpful for those who are in the healing phase or dealing with a flare up.

• ✨ Results in a softer, more pliable dough — for that classic, chewy, bouncy tteok texture.

This is the food-as-medicine version of Korean rice cakes — intentionally made to support healing.

God Bless!

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Brazilian Cheese Bread: Pão de queijo

This one is magic. Bookmark this page. Save it on IG. You can thank me later.

Mochi-textured center, bold cheese-y flavor, and crispy edges. WIN WIN WIN!

This one beats all the ones we’ve tried at $$$$ Brazilian restaurants and even the ones from mixes imported from Brazil. Does it beat the ones served in Brazil? I’m not sure. I might just have to fly there to find out though…

Something about raw cheese from Switzerland… the quality, the taste, the texture… everything is better.

BRAZILIAN CHEESE BREAD INGREDIENTS

2 cups tapioca flour
1/4 teaspoon sea salt @redmondrealsalt
2-3 cups shredded cheese (1lb)
Tip: Raw cheese is the way! As someone who has lived their entire life highly sensitive to cow’s milk, raw milk/cheese has been a game changer. Goat cheese works beautifully in this recipe.
1 can coconut milk (1 1/3 cups) - look for a coconut milk with no gums, thickeners, fillers. The only other ingredients in addition to coconut should be water.
1/3 cup avocado oil - I use coconut oil but avocado oil for those who are sensitive to coconut
Optional: swirl in 1/4 tsp chopped garlic into each cup of the cupcake tin for some extra umami.

Instructions

1. Preheat oven to 400 degrees F if using metal muffin pan. 425 F if using silicone muffin pan.

2. Combine all dry ingredients: tapioca flour, sea salt, and grated/shredded cheese in a large mixing bowl.

3. Stir in oil - use plenty of elbow grease to mix everything really well.

4. Stir in coconut milk (or milk of choice). It should be thick and scoop-able.

5. Scoop into a NOT lined muffin pan filling each cup 1/2 way - using a paper muffin lining cup will cause the mixture to stick.

6. Bake for 20 minutes (metal pan) or 30 minutes (silicone pan)

7. Remove from oven and serve warm.

   Storage: If you have leftovers, store in air tight container and refrigerate up to 5 days.

   Reheating leftovers: Air-fry at 400F for 5 min. (it’ll be just as amazing, if not more)

1-Bowl Brazilian Cheese Bread (GF+EF+NF)

Cuisine: Gluten-Free, Egg-Free, Nut-Free

Course: Breakfast, Snack

These are incredibly addicting. You’ve been warned.
&
You’re welcome.

Healthy fat and calcium-rich— these cheese-y bites are unbeatable. They send me to cheese-heaven every single time. The crispy exterior and chew-y center with the savory umami burst in each bite. Ugh. Pinch me! It’s hard to make sure there are leftovers for future me, but I never regret saving 2-3 for the next day because when you pop it in the air fryer I swear it’s somehow even BETTER. To top it off, when these are baked and then cooled in the fridge over night, the tapioca base creates a plethora of resistant starch— amazing for digestion (the resistant starch feeds the good bacteria), a healthy waistline (less of a glucose spike), and more..

Nutritionally speaking, I love using quality cheese for this as it contains preformed vitamin
A, vitamin K2, calcium, iodine, protein, and much more. GOOD cheese to me is pasture-raised, grass-fed/finished, and raw. If it’s from another country like Switzerland, that's wonderful. Their standards are significantly higher than the States’.