Garaetteok - korean rice cakes

To make authentic rice cakes, you need wet-milled rice flour. This flour is hard to find outside of Korea, so we will make it from scratch. It is also worth mentioning at the beginning that we will need a steamer or a bamboo steamer basket to prepare the dough.

Recipe:

1. Rinse the rice until the water is clear and clean.
2. Then place the rice in a bowl and cover with water.
3. Soak the rice for at least 12 hours.
4. After that, drain the rice and let it sit in a strainer for an hour.
5. Grind the rice to a very fine powder (I recommend using a powerful blender and grinding the rice in batches).
6. After grinding, sift the flour and remove all the larger pieces.
7. Grind the remaining pieces and sift again.
8. Combine the rice flour with the starch, salt and boiling water.
9. Mix thoroughly and knead the dough.
10. Prepare a steamer basket.
11. Line the bottom with baking paper and place the prepared dough. I divide the dough into 2 portions and set them on 2 levels of a bamboo basket.
12. Cook the dough for 20 minutes on high heat.
13. Then transfer the dough to a countertop and knead hot for 5 minutes (a silicone mat and gloves can be helpful).
14. Divide the dough into 6 parts and form each into a roll about 0.5 to 1 cm (0.2 - 0.4 oz.) in diameter. Adjust the diameter to the size of the noodles you like.
15. Cut the rolls into noodles about 5 cm (2 inch) long.
16. Coat the noodles prepared this way in sesame oil. I recommend using fresh noodles to prepare tteokbokki or freeze them for later use.