{"id":36,"date":"2008-11-22T23:36:45","date_gmt":"2008-11-23T03:36:45","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=36"},"modified":"2014-08-27T15:25:05","modified_gmt":"2014-08-27T15:25:05","slug":"top-3-korean-rice-cakes","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/top-3-korean-rice-cakes\/","title":{"rendered":"Top 3 Korean Rice Cakes"},"content":{"rendered":"

\uc5ec\ub7ec\ubd84 \uc548\ub155\ud558\uc138\uc694<\/strong>!\u00a0 (yorobun an-nyung-ha-se-yo)\u00a0 \uc5ec\ub7ec\ubd84<\/strong> = everyone.\u00a0 \uc548\ub155\ud558\uc138\uc694<\/strong> = hello.\u00a0 Hello everyone!\u00a0 Today’s post will be a top three countdown from\u00a0my third favorite to my number one favorite rice cake of all time.\u00a0 We will count down in Sino-Korean numbers and introduce my favorite rice cakes at the same time.<\/p>\n

Coming in \uc0bc<\/strong> (sam) \ub4f1 <\/strong>(dung):\u00a0 (\uc0bc \ub4f1<\/strong> = third place.)\u00a0 is patinjolmi (\ud325\uc778\uc808\ubbf8<\/strong>).\u00a0 Patinjolmi (\ud325\uc778\uc808\ubbf8<\/strong>) is made from white rice and\u00a0chapssal (\ucc39\uc300<\/strong>) or glutinous rice.\u00a0 After the white rice and chapssal (\ucc39\uc300<\/strong>) is mixed together, it is steamed in a rice cooker until it becomes soft.\u00a0 After\u00a0it’s\u00a0cooled, it’s pounded on a flat wooden board called an anban (\uc548\ubc18<\/strong>).\u00a0 Once that’s finnished it’s rolled in powdered soybeans called pat (\ud325<\/strong>).\u00a0 I like this rice cake because you can reheat it later and still have the softness and taste of soybeans\u00a0preserved.\u00a0 It can\u00a0get a\u00a0little messy eating it though.\u00a0 Sometimes the powder falls all over the place, but it’s a fun activity to do with the kids.<\/p>\n

In \uc774<\/strong> (e)\u00a0\ub4f1 <\/strong>(dung):\u00a0 (\uc774 \ub4f1<\/strong> = second place\u00a0)\u00a0 is bek-sol-ki (\ubc31\uc124\uae30<\/strong>).\u00a0\u00a0Bek-sol-ki (\ubc31\uc124\uae30<\/strong>)\u00a0means white snow in Korean.\u00a0 First you soak the rice and mepssal (\ub9f5\uc300<\/strong>) overnight and drain the water afterwards.\u00a0 Then you pound it into little pieces with a jolgu (\uc808\uad6c<\/strong>) and a jolgutkongi (\uc808\uad7f\uacf5\uc774<\/strong>).\u00a0 A jolgu (\uc808\uad6c<\/strong>) is a mortar while a jol-gut-kong-i (\uc808\uad7f\uacf5\uc774<\/strong>)\u00a0is a pestle.\u00a0 When the pieces start to look like little snowflakes, add some sugar and starch.\u00a0 Then steam it in a siru (\uc2dc\ub8e8<\/strong>) or a earthenware steamer.\u00a0 It’s the most simple and basic rice cake out there, but it’s still sweet and tasty.<\/p>\n

Lastly, coming in \uc77c<\/strong> (il)\u00a0\ub4f1<\/strong> (dung): (\uc77c \ub4f1<\/strong> = first place)\u00a0 is ggul-ddok (\uafc0\ub5a1<\/strong>) which means honey rice cake in Korean.\u00a0 First, boil some hot water in a sot (\uc1a5<\/strong>) or a cauldron.\u00a0 Then mix the white rice and mepssal (\ub9f5\uc300<\/strong>).\u00a0 After that, let it cool.\u00a0 When it cools down knead the dough into miniature round balls.\u00a0 Poke a small hole in the balls and pour some Korean candy syrup in it.\u00a0 Then close the balls with some more dough.\u00a0 Make sure you add some grease to the balls so that they don’t stick to each other.\u00a0 I love this rice cake because its sweet, tiny and cute to look at.\u00a0 You can add some food coloring to make it more festive as well.<\/p>\n

One thing that you might have noticed is that the main ingredient in rice cakes is rice.\u00a0 Duh!\u00a0 It just goes to show how important rice is to the Korean cuisine.\u00a0 Not only is rice a staple crop but a form of dessert as well.\u00a0 You’ll also notice that a lot of Korean rice cakes have minimal amounts of sugar; especially when you compare it\u00a0to American cakes.\u00a0 Therefore, if you’re worried about calories, a typical Korean rice cake will contain far fewer calories than a typical American cake with icing.\u00a0 Unfortunately, Korean rice cakes contain a lot of carbohydrates,\u00a0 (It’s starting to show on my hips!\u00a0 I need to work out!) but as long as you have it occasionally it shouldn’t contribute to a significant weight gain.<\/p>\n

 <\/p>\n

\ufffd<\/p>\n","protected":false},"excerpt":{"rendered":"

\uc5ec\ub7ec\ubd84 \uc548\ub155\ud558\uc138\uc694!\u00a0 (yorobun an-nyung-ha-se-yo)\u00a0 \uc5ec\ub7ec\ubd84 = everyone.\u00a0 \uc548\ub155\ud558\uc138\uc694 = hello.\u00a0 Hello everyone!\u00a0 Today’s post will be a top three countdown from\u00a0my third favorite to my number one favorite rice cake of all time.\u00a0 We will count down in Sino-Korean numbers and introduce my favorite rice cakes at the same time. Coming in \uc0bc (sam) \ub4f1…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[2871],"tags":[70,3024],"class_list":["post-36","post","type-post","status-publish","hentry","category-korean-language","tag-food","tag-rice-cakes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t