How to make traditional Korean rice cake (Gyeongdan: )
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Date: 2020-08-19
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Comments and reviews: 10
Angela
I had a traditional Korean rice cake from a festival the other day. I was very excited to try it, because I'd had songpyeon (the green and white ones) and Baekseolgi (These only had raisins on the top) made by Catholic Korean nuns and really, really loved them; plus they had the ajummas / Korean aunties in the back of this festival tent making these traditional powdery cakes which was really cool. However. It was the worst thing I've ever had in Korea, and that's saying something because I've either loved or really liked every food I've tried here. It was square-shaped, had no sweetness, no filling, and tasted like they'd covered it in garlic powder. ;_; I think it might have been soybean powder, though - not sure. I felt bad because the kind ajumma who spoke English had given me this huge sample to try and I ended up not buying any from her and the other aunties; _; I just sort of wandered away, desperate for something to rinse away the strong fermented taste of that yellow powder. I think the only other thing I didn't like in Korea was the boiled silkworms x_x I would definitely make these, but maybe not the soybean powder ones. although you seem to really like the soybean powder, so maybe I had something different at the festival.
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I had a traditional Korean rice cake from a festival the other day. I was very excited to try it, because I'd had songpyeon (the green and white ones) and Baekseolgi (These only had raisins on the top) made by Catholic Korean nuns and really, really loved them; plus they had the ajummas / Korean aunties in the back of this festival tent making these traditional powdery cakes which was really cool. However. It was the worst thing I've ever had in Korea, and that's saying something because I've either loved or really liked every food I've tried here. It was square-shaped, had no sweetness, no filling, and tasted like they'd covered it in garlic powder. ;_; I think it might have been soybean powder, though - not sure. I felt bad because the kind ajumma who spoke English had given me this huge sample to try and I ended up not buying any from her and the other aunties; _; I just sort of wandered away, desperate for something to rinse away the strong fermented taste of that yellow powder. I think the only other thing I didn't like in Korea was the boiled silkworms x_x I would definitely make these, but maybe not the soybean powder ones. although you seem to really like the soybean powder, so maybe I had something different at the festival.
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lagerbaer
Ha, I did this recipe three times now. The first time, I used one cup boiling water (as it says on the website) and somehow the dough turned out way too wet and I had to add a ton of flour; the second time, I used 2/3 of a cup (as it says in the video) and it turned out just perfectly. The third time I used 2/3 cups again and the dough was too dry in the middle and had harder, drier lumps in between and was very hard to shape. Not sure what was different that time. The water had just started boiling. Maybe I need to wait until it's boiling violently. Or the lesson is to pay close attention to the consistency of the dough each time: )
Anyway, my Korean friend's mom approved of them and her dad also loved them, so thanks for the recipe: )
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Ha, I did this recipe three times now. The first time, I used one cup boiling water (as it says on the website) and somehow the dough turned out way too wet and I had to add a ton of flour; the second time, I used 2/3 of a cup (as it says in the video) and it turned out just perfectly. The third time I used 2/3 cups again and the dough was too dry in the middle and had harder, drier lumps in between and was very hard to shape. Not sure what was different that time. The water had just started boiling. Maybe I need to wait until it's boiling violently. Or the lesson is to pay close attention to the consistency of the dough each time: )
Anyway, my Korean friend's mom approved of them and her dad also loved them, so thanks for the recipe: )
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Nyx
Does anyone know how long it will take for these to be made because I might make them for my cooking lesson assessment where we have to chose a theme of food and make them but it has to be something you can eat with your hands and with tea as its for a traditional English tea but we also have a time limit. Im thinking I might do Korean foods as my theme because Im also learning Korean and I love BTS lol it also seems really interesting
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Does anyone know how long it will take for these to be made because I might make them for my cooking lesson assessment where we have to chose a theme of food and make them but it has to be something you can eat with your hands and with tea as its for a traditional English tea but we also have a time limit. Im thinking I might do Korean foods as my theme because Im also learning Korean and I love BTS lol it also seems really interesting
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Vivian
Hi Maangchi, i have a question, after i cooked the rice balls and rolled them in the soy powder and sesame powder, at first they were ok but very quickly the surface became very moist and wet. Take a look at yours, they all look very pretty even until you placed them in the box. How to solve this problem?
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Hi Maangchi, i have a question, after i cooked the rice balls and rolled them in the soy powder and sesame powder, at first they were ok but very quickly the surface became very moist and wet. Take a look at yours, they all look very pretty even until you placed them in the box. How to solve this problem?
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KBDrea
Hi Maangchi_ I noticed that in the mochi video, you cooked the rice cake dough in the microwave, but in this video you added regular flour to make the dough less sticky and then added filling and boiled them. Will the taste change if you boil or use the microwave? Which way is better?
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Hi Maangchi_ I noticed that in the mochi video, you cooked the rice cake dough in the microwave, but in this video you added regular flour to make the dough less sticky and then added filling and boiled them. Will the taste change if you boil or use the microwave? Which way is better?
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Jenny
Maangchi! Is it very important that the water you added into the dough has to be boiling hot to somewhat cook the flour? Because I used warm water (70 celcius) and the dough would not stick together but instead impossible to shape. It would just fall apart
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Maangchi! Is it very important that the water you added into the dough has to be boiling hot to somewhat cook the flour? Because I used warm water (70 celcius) and the dough would not stick together but instead impossible to shape. It would just fall apart
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Cheryl
Hi Maangchi, I really liked the box and paper you used. Where did you find them? I live a couple of minutes from the G. W. Bridge so getting in to NY is no problem.
Definitely trying this recipe and would love to give it as a gift.
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Hi Maangchi, I really liked the box and paper you used. Where did you find them? I live a couple of minutes from the G. W. Bridge so getting in to NY is no problem.
Definitely trying this recipe and would love to give it as a gift.
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Jenny
Thanks maangchi! I was gonna give up but then it irritated me so much and I got up and made them again. This time i use really boiling hot water and guess what. It turned out PERFECT! Thanks so much for sharing the recipe: )
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Thanks maangchi! I was gonna give up but then it irritated me so much and I got up and made them again. This time i use really boiling hot water and guess what. It turned out PERFECT! Thanks so much for sharing the recipe: )
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Thuy
Hi Maangchi, Can you give me some more recipes with sweet rice powder? I accidentally bought a big bag of it. and don't know what to do with it. Can I use it to make long, cylinder-shape rice cake?
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Hi Maangchi, Can you give me some more recipes with sweet rice powder? I accidentally bought a big bag of it. and don't know what to do with it. Can I use it to make long, cylinder-shape rice cake?
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MrsSsseem
Hey, Maangchi, I just wanted to ask what to do if here, where I live there isn't such a thing like sweet rice powder. My mom joked about it, she said just add sugar to rice flour: DD
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Hey, Maangchi, I just wanted to ask what to do if here, where I live there isn't such a thing like sweet rice powder. My mom joked about it, she said just add sugar to rice flour: DD
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