I grilled gijang-tteok in butter over the weekend — crispy on the outside, soft and moist on the inside! The red bean filling warmed up and turned extra savory and delicious.
Gijang-tteok is a traditional Korean rice cake commonly eaten in the Jeolla region. It has a very strong regional identity, so a lot of people see it for the first time and go, “Wait… is this really a rice cake?” 🙂
It’s made from naturally fermented dough and then steamed, which gives it a unique texture and flavor.
Daejeon must-visit: Sungsimdang’s fried soboro! Crunchy fried crumble outside, soft red bean paste inside—total game changer. Created in 1980, it’s their iconic bread. Crispy + sweet = can’t stop at one. Daejeon…
I’m sharing this because I just thought of my favorite Korean dessert. You all know Bungeo-ppang (fish-shaped bread), right? Some are filled with red bean paste , and others have custard cream…
I I finally managed to pick up a cake from Paris Baguette, which is notoriously hard to reserve these days! 🙂 It was way tastier than the Dujjon-Ku. There’s only one available…
These are traditional Korean sweets called Hangwa, which we enjoy during the Lunar New Year for their elegant appearance and natural sweetness. These are traditional Korean sweets called Hangwa, which we enjoy…
I heard that the Korean team won the “Bread World Cup” held in Paris, France with their turtle ship bread! That’s amazing! The Bread World Cup is one of the most prestigious…
Sweet red bean paste on top of soft milky shaved ice that melts instantly in your mouth. Some cravings don’t care about the season. Anyone else love ice cream in winter?
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