Craving Korean Food At Home? DIY These Korean Rice Cakes With This Easy Recipe

Korean cuisine has exploded in popularity across India over the past few years, fuelled by K-dramas, BTS mania, and social media reels showcasing spicy tteokbokki, slurpy ramen and sizzling bulgogi. From Mumbai foodies to Delhi college crowds, Indians crave the umami punch and fiery flavours once alien to desi palates.

According to a report in Business Today, orders for Korean dishes in India grew by 50% year-on-year in July 2025 compared with the same month in 2024. The data was shared by food delivery platform Swiggy. Metro cities such as Bengaluru, Mumbai and Hyderabad contributed the most to overall demand. There was also a 59% year-on-year rise in orders from non-metro markets like Surat, Thiruvananthapuram, Vadodara, Mysuru and Mangaluru.

Grocery chains and delivery platforms now stock gochujang paste, kimchi, and sesame oil, but at a premium, and even going to a restaurant is a pricey affair.

From most of the dishes gaining popularity, ramen and tteokbokki are the most loved

So why not try making fresh, chewy tteokbokki, aka rice cakes, at home with pantry basics: rice flour, salt, and water? This basic ingredient forms the backbone of countless Korean dishes, and can be made at home without breaking the bank.

Follow this recipe shared by The Indian Aroma to make your own rice cakes at home in a simple and easy preparation:

Korean Rice Cakes Recipe

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A post shared by The Indian Aroma (@the_indianaroma)

Ingredients

• 2 tbsp rice flour
• ½ tsp salt
• 1 tsp water (adjust if needed)

Method:

• Mix the Dough Base: In a small heat-safe bowl, combine rice flour and salt. Gradually add boiling water, stirring until a sticky, Play-Doh-like dough forms. If too dry, add ½ tsp more boiling water drop by drop.
• Steam First Cook: Set up a steamer over boiling water (or improvise with a wok and rack). Place the bowl in the steamer and steam on medium-high for 4–5 minutes.
• Knead the Dough: Once the dough is translucent and firm, transfer it to a lightly oiled cutting board. Pound and knead with a pestle or gloved hands for 2–3 minutes until glossy, elastic, and smooth. Wet hands/tools if sticking.
• Shape the Cakes: Divide into 2 portions. Roll each into a thin ½-inch diameter cylinder (3–4 inches long).
• Slice and Rest: Cut into 1-inch pieces. Rub with sesame or neutral oil to prevent sticking. Let rest for 5 minutes at room temperature.