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Sliced rice cakes

Sliced rice cakes are chewy pieces used in stir-fries, soups, hot pots, and other savory dishes.

Sliced rice cakes — illustrative ingredient image

About Sliced rice cakes

Sliced rice cakes are pieces cut from a cooked, pounded, extruded, or otherwise formed rice-based cake. They are used in stir-fries, soups, hot pots, braises, and other savoury dishes, where they absorb surrounding sauce or broth.

They are commonly white or pale and may be flat, oval, round, or cut from a cylinder. Their defining texture is chewy and resilient, becoming softer and more yielding when simmered, stir-fried, or soaked. Thickness, rice variety, and added starch affect the final chewiness.

Sliced rice cakes may be sold fresh, refrigerated, frozen, or dried. Fresh and chilled pieces may need little preparation, while dried forms are soaked before cooking. Heating and hydration soften the pieces and can make them more pliable, tender, and receptive to sauces.

Ingredient type
derived ingredient

Forms & related ingredients

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Where sliced rice cakes appears

1 linked foods

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Soups

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for sliced rice cakes

Names and romanised forms to recognise on menus and labels.

English

Sliced rice cakes

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Sliced rice cakes nutrition & diet

Sliced rice cakes nutritional value

Reference: Rice cake, Garaetteok, Rod shape

Per 100 g of the edible portion in the named reference form.

Calories
213kcal
Protein
3.7g
Carbs
48.8g
Fat
0.4g

Per 100 g edible portion. Rural Development Administration, Korean Standard Food Composition Database 10.4 (2026). Original reference food and preparation are shown; product recipes and moisture can differ.

Portions & preparation

Establish whether these are fresh, dried, frozen, or pre-cooked rice cakes, and compare the edible slices in the same state. Boiling, stir-frying, or simmering with oil, sauce, meat, vegetables, or sweet ingredients changes the finished dish beyond the plain rice-cake portion.

Compare the right form: Match the exact rice-cake style and slice form, including rice composition, moisture, cooking state, and any added starch, seasoning, oil, or fillings.

Diet considerations

Sliced rice cakes are generally plant-derived cereal products, but the recipe must establish whether wheat or other ingredients are included. They are commonly carbohydrate-focused by portion; sauces, coatings, meat, seafood, egg, dairy, or frying change compatibility and the meal pattern. Mixed hot-pot and noodle dishes require separate assessment.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Rice flour. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Korean Standard Food Composition DB 10.4 — A0110010009a ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .