Monday, 30 April 2012

Korean Rice Cake, Deok

Korean traditional cakes have long been shared among neighbours and friends on many occasions of happiness and sorrow. The cake shape, content, and color vary from one region to another. When neighbours gather to share traditional cakes they extend their warmth and kindred spirit to others in the community. Korea people have always made rice cakes when they had tragic or happy moments in their lives. It was usually a considered good or delicious thing, and that is why rice cakes have been so closely related to all walks of life. So it is hard to understand Korean people's lives without understanding the symbolic meaning of rice cakes.

Types of Rice Cake


Rice grains are first ground and steamed on a cauldron.

Example:- Gulpyun, ssukseolgi, baekseolgi, jongp'yeon, and yakshik. 


Glutinous rice is pounded finely and it becomes sticky after steaming. It is then stuffed with bean flour.

Example:- julp'yeon, gaepi-deok, chajo-surich'wei, and injulmi


Powered glutinous rice or millet is first kneaded and shaped, then it is steamed and stuffed with red beans, sesame seeds, or soybean flour (k'onggomul).

Example:- chapsal-kyungdan, kamdeok, saektanja, songp'yeon, jae-jongp'yeon


After kneading and shaping, it is pan-fried with oil.

Example:- kweikwang-kwa, jindalae gotjeon, bindae-deok, Heungmi kkotjeon, toran-byong


Yakshik- made with steamed glutinous rice  
             with a mixture of chestnut,jujube,  
             and gingili. Flavors such as gingili,  
             soy bean sauce, sugar, and  
             cinnamon powder are added.

Jongp'yeon- made with a mixture of rice 
                  powder and wine. The dough is fermented 
                  then put into foil to be steamed.

If I have a chance I would like to try all this kind of Korean rice cake...YUMMY~~~

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