Garaetteok (Korean Cylindrical Rice Cake)

Rice flour

1. Wash the rice with plenty of cold water, until the water runs clear.
2. Place in a large bowl, and add enough water to come about an inch (3 cm) above the level of the rice. Soak overnight or at least 8 hours.
3. Drain the soaked rice, then grind in a food processor until obtaining a soft and fluffy powder.
4. Sift the ground rice through a sieve; if large particles remain, grind again. Then sift again.

Garaetteok

1. Boil some water.
2. Place the rice flour and ½ teaspoon salt into a bowl, and mix together.
3. Gradually add ¾ cup (200 ml) boiling water while mixing with a wooden spoon, to make a firm dough.
4. Line a steamer with some non-stick baking parchment or a dim-sum liner, spread the dough out over it, and cover with a lid.
5. Place the steamer over a pan of boiling water, and steam the dough for around 30 minutes.
6. Spread a little sesame oil over a large cutting board, and carefully tip the dough out onto the board.
7. Knead the dough by hand for a minute, and then start to pound it, using a large wooden pestle.
8. Continue to pound for around 5 minutes, until the dough is pliable and smooth.
9. Knead the dough again, for a few minutes, until it's soft enough to roll.
10. Divide into 4 equal parts, and roll into long sausage shapes, around ½ inch (1 cm) in diameter, and then cut into 2 to 4 inch-pieces (5 to 10 cm pieces), ideal for tteokbokki.
11. Pour a little sesame oil into the palm, and rub the hands together, then gently roll each cylinder between the palms to coat it in a little oil. This is to stop the garaetteok sticking to each other.
12. If the garaetteok are not eaten straight away, cover with a piece of plastic wrap, and leave at room temperature to slightly dry out, to use for tteokbokki, tteokguk, etc.
13. Garaetteok will keep in an airtight container in the fridge for a week or so, or up to three months in the freezer.