Reheating Frozen Rice Cakes: The Ultimate Tips

Frozen rice cakes are a super convenient snack to grab when hunger strikes. However, many people end up disappointed when they microwave them straight from frozen, resulting in a hard exterior and a cold center. Today, I'll share some tips to make even rock-hard frozen rice cakes taste as fresh as if they were just made.

Portioning is Key for Frozen Rice Cakes!

First off, the way you reheat rice cakes can vary depending on the type. Try this method for plain rice cakes made from non-glutinous rice and garaetteok (long cylinder-shaped rice cakes). When freezing, it's best to portion them into 1-2 pieces so they're easier to separate and reheat later.

Gentle Reheating with a Pot

Instead of microwaving frozen plain rice cakes or non-glutinous rice cakes directly, using a pot to reheat them slowly helps preserve their texture. Non-glutinous rice cakes, in particular, tend to harden quickly when moisture is lost, so reheating them with water from the start can make them much softer.

• Add enough water to the pot or small pan to cover about half of the rice cakes.
• It's important to get the water amount right. Too little and it will evaporate quickly; too much and the surface of the rice cakes might become overly mushy.
• Don't thaw the frozen rice cakes; add them directly to the water.

Slowly Increase the Heat

The most crucial part here is to avoid using high heat from the beginning. If you boil them on high heat right away, the outer layer can quickly soften and crack, while the inside remains hard. Using low heat and gradually increasing the temperature is a much more stable method. Reheat them gently over the lowest possible flame.

As you gently heat them on low, the surface of the rice cakes will gradually soften. When they feel soft to the touch with a chopstick, they're almost ready. They soften surprisingly quickly, so keep an eye on them and check their condition.

Tips for Even Heating

Gently flipping the rice cakes once or twice in between helps the heat distribute evenly. Avoid stirring too often, as this can make the surface sticky and peel. Flip them gently. Be especially careful as they start to thaw, as they can stick easily.

Once the rice cakes are sufficiently soft, it's important to remove them promptly without overcooking. Leaving them in the water for too long can cause the outer layer to become too mushy, reducing the chewy texture. Taking them out the moment they become tender is key to preserving the signature chewiness of non-glutinous rice cakes.

Finishing Touch: Draining the Water is Key

After taking them out, it's a good idea to place them on a sieve or plate for a moment to drain any excess water. This method works not only for plain rice cakes but also for garaetteok, tteokguk tteok (rice cake soup slices), and baram tteok (wind rice cakes), which are all types of non-glutinous rice cakes. Reheating hardened frozen rice cakes slowly with moisture can truly bring them back to a freshly made texture.