| Garae-tteok | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Tteok |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 가래떡 |
| Hanja: | none |
| Rr: | garae-tteok |
| Mr: | karae-ttŏk |
| Koreanipa: | pronounced as /ko/ |
Garae-tteok is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour.[1] [2] Grilled garae-tteok is sometimes sold as street food.[3] Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year.[4] The world record of the longest garaetteok was achieved in Dangjin, South Korea in 2018, with .[5]
It is traditionally made by steaming non-glutinous rice flour in siru (steamer), pounding it and rolling it between the palms and the table or rolling it between the palms.[6] The method forms a thick, cylindrical rice cake, around in diameter. Hand-rolled garae-tteok is not uniform in size and has variations of thickness along its length.
Modern garae-tteok is usually made by extruding the steamed rice flour with garae-tteok machines.