You can buy rice cakes in frozen or fresh varieties. I prefer the fresh version because they are denser and chewier than the frozen version. There are benefits to both kinds, and each kind requires different prep before they are used.
Frozen Rice Cakes:
Frozen rice cakes are convenient because they can last in your freezer longer than the fresh version. The downside to frozen rice cakes is that the texture is not as delicious, and they can crack more easily when cooked because the water that is inside the frozen rice cake melts quickly, which can cause cracking. I noticed that frozen flour-based rice cakes do not crack as often as frozen rice-based rice cakes.
When you are prepping frozen rice cakes, soak them in cold water for 20-30 minutes to defrost them. After soaking, wash and drain away the water that you used to soak the rice cakes, and they are ready to use.
Frozen rice cakes should be stored in an airtight bag in the freezer for up to 3 months. If you want to prep some frozen rice cakes in advance, then you can store them in the fridge by placing them into a container and filling the container with water just enough to cover the rice cakes. You can keep your rice cakes like this for a week. If you change the water in the container every couple of days, then the rice cake can last up to 1 month in the fridge using this storage method.
Fresh Rice Cakes:
There are two kinds of fresh rice cake. There is the version that you buy at the store that is found in the refrigerated section. This version has not been frozen, and so it has a great texture. If you purchase this kind, remember that this fresh version does not last very long in the fridge. You want to eat it within the expiration date or sooner. If you have fresh rice cake in your fridge that has a lot of white spots on it, then that means there is mold growing on the rice cake. Make sure to plan ahead and eat them quickly. The quicker expiration timeline is the only real con to this version of rice cake, in my opinion.
The second kind is freshly made rice cakes. This rice cake is usually made in a rice cake shop, and it is very soft and chewy. This version is usually eaten as it is either dipped in honey or a red pepper paste (고추장) based sauce.
When you get this kind of fresh rice cake, each piece of rice cake should be rubbed in a little sesame oil to prevent sticking before storing. After applying sesame oil, wrap the rice cake in plastic wrap to keep it moist and to avoid it from drying out. Store it in the fridge and eat it when it’s freshest, within a week. If you plan to eat it within a couple of days, you can also keep this kind of rice cake warm in your rice cooker.
This kind of freshly made rice cake doesn’t freeze well. When frozen, it can start to break apart when defrosted.
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