How long do uncooked Korean rice cakes last? (2023)

How do you store uncooked Korean rice cakes?

Keep them crisp by putting them in an airtight container and storing them in your pantry. Alternatively, just reseal the bag with a chip clip or a twist tie instead. Try to keep your rice cakes in a cool, dry spot, like your pantry. Warm, humid environments can change the texture of the rice cakes.

You should keep tteokbokki in an airtight container in the refrigerator. The tteokbokki will get hard as it cools down, but you can soften it up again when you reheat it. You can keep the tteokbokki in the refrigerator for 2-3 days before it starts to go bad.

A: I have had rice cakes stay fresh for 6 months but you have to keep them in a dry and cool place.

If cannot be consumed within one day, you must freeze the rice cakes. If stored in fridge, the rice cakes will dry out. Freeze the rice cakes in the FREEZER and defrost them at room temperature.

Unfortunately, there is a very real possibility that rice cakes can go bad and become moldy and rancid. However, odds are far more likely that they become stale before that time. This is why today's article is so important.

Store in an Airtight Container

To store rice cakes in the fridge, you'll want to use an airtight container. This will keep the cakes fresh and moist. If you're worried about the cakes drying out, you can wrap them in plastic wrap or foil.

If your rice cakes are store-bought, like the Korean Rice Cakes. Most Korean Rice cakes come in airtight seal packages that are perfect for freezing.

Refrigerate leftover rice cakes in a tupperware for up to a week. To reheat the rice cakes, boil some water and turn off the heat. Carefully add the rice cakes to the hot water and soak them for 2 minutes before draining. You can also freeze the rice cakes in a freezer bag.

Tteokbokki isn't really considered to be unhealthy, however, it does contain a lot of carbs and fats. Within moderation a delicious snack such as Tteokbokki is totally fine to eat. However, if eaten everyday, this snack can really take a toll on you and add up in the amount of carbs you are eating in a week.

Are rice cakes unhealthy?

Are Rice Cakes Healthy? In short, yes, rice cakes are a healthy snack. They are simple and allergen-friendly, so you can enjoy them if you are gluten-free, nut-free or soy-free. They contain no animal products, making them perfect for vegans and vegetarians too.

Usually, instant spicy rice cake packages in Korea are not sold frozen, but since they are imported, frozen ones are more common in the U.S. The cooking instructions are simple and easy. Basically, cook all the ingredients in the package in 230ml of boiling water for 5 minutes and they are ready.

Unfortunately, these rice cakes don't reheat well in the microwave. They can get dry and hard. Your best option is to simmer the leftovers in a sauce pan, covered, with some water or broth over medium low heat. Stir once in a while.

Place the finished songpyeon on a tray and cover in plastic while you're working so they don't dry out. Place the pine needles or cheese cloth in a bamboo steamer or double basket. Set the steamer over a pot of boiling water. In one layer, place the songpyeon into the basket on top of the pine needles or cloth.

Correct Pronunciation of "Tteokbokki"! - YouTube

If you store your cake correctly and go past its expiry date for a day or two, there is no danger in eating it. However, if you inspect the cake, and it has, in fact, gone bad, eating it can expose you to harmful bacteria that put you in danger of food-borne illness.

These black spots come from the bran and are safe for consumption. The scent of alcohol in such products come from culinary spirit. Trace amounts of culinary spirit were used to ensure that the rice cakes will be kept safe from contamination during the transit.

Take them out onto a paper towel and allow to cool. Toss with salt or any of your favorite seasonings and your puffed rice is ready! You can store it in an air-tight container for upto two weeks.

Korean rice cakes

Uncooked ones will last refrigerated for three days. Frozen, they'll stay for three months. On the other hand, cooked Korean cakes will also last for three days. But we highly advise against freezing them to preserve their texture & flavor.

If using refrigerated rice cake sticks, boil according to instructions on package, about 5 to 10 minutes, until soft. Heat cast iron skillet over high heat. Add vegetable oil and pan-fry rice cake sticks for 3 to 4 minutes per side, until lightly brown.

How do you soften rice cakes?

Blanch the rice cakes in hot boiling water for about 30 seconds to soften them. Drain the water and run cold tap water on the rice cakes. Drain and pat dry the rice cakes with some kitchen paper to avoid oil splash during cooking. (If your rice cakes are fresh and soft already, skip this step.)

If your rice cakes are store-bought, like the Korean Rice Cakes. Most Korean Rice cakes come in airtight seal packages that are perfect for freezing.

Place the finished songpyeon on a tray and cover in plastic while you're working so they don't dry out. Place the pine needles or cheese cloth in a bamboo steamer or double basket. Set the steamer over a pot of boiling water. In one layer, place the songpyeon into the basket on top of the pine needles or cloth.

Garaetteok tastes best the day you make it, but if you plan to make extra, store the ropes in a sealed container in the refrigerator. To use the garaetteok in rice cake soup, let the ropes dry out slightly at room temperature, then slice them into coins.

Unfortunately, these rice cakes don't reheat well in the microwave. They can get dry and hard. Your best option is to simmer the leftovers in a sauce pan, covered, with some water or broth over medium low heat. Stir once in a while.

If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Remove from the heat and serve hot. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat.

If using frozen rice cakes, bring a pot of water to boil. Cook the rice cakes for 30-60 seconds. Drain the cakes and add them to the sauce in a bowl.

The rice cakes are made from a combination of rice flour and tapioca starch. The tapioca starch gives the rice cakes a chewier quality. If you only used rice flour, the rice cakes will be firmer and denser when you bite into them.

Uncooked ones will last refrigerated for three days. Frozen, they'll stay for three months. On the other hand, cooked Korean cakes will also last for three days.

Storing and Reheating – you can store leftovers by refrigerating or freezing them and then re-steaming them. You can also freeze uncooked Songpyeon and steam it later. When freezing uncooked ones, freeze them separated on a tray first so they don't stick to each other and then freeze them in a bag.

How do you soften songpyeon?

Making songpyeon dough

I use boiling hot water to make the dough, and then knead until the dough is nice and soft. The longer you knead, the chewier the texture of the rice cake will be.

Nokdu-muk (녹두묵, 綠豆- ; "mung bean jelly",) is a Korean muk, or jelly, made from mung bean starch. In its most commonly encountered form, it is also called cheongpo-muk (청포묵, 淸泡-), which literally means "clear froth jelly," owing to its clear white color.

To reheat your tteokbokki, transfer your tteokbokki into a microwavable bowl and sprinkle some water or broth into it. Leave it in the microwave for about one minute and give it a nice stir before reheating for another minute.

Tteok (Korean: 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

Tteokbokki isn't really considered to be unhealthy, however, it does contain a lot of carbs and fats. Within moderation a delicious snack such as Tteokbokki is totally fine to eat. However, if eaten everyday, this snack can really take a toll on you and add up in the amount of carbs you are eating in a week.

Tteokbokki are irresistibly chewy rice cakes, glazed with a sweet-spicy sauce.

These are great because rice cakes don't get soggy. We always have a big stack of pancakes leftover because I make a huge batch over the weekend, and this is a great way to get some extra use out of them.