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.
When summer comes, I always think of Chodang corn! I steamed some Chodang corn today. It’s very easy to prepare—just put it in a microwave steamer, and it’s ready in about 3…
Spotted the prettiest pink drink ever: Subak-juice! Refreshing, slushy vibe that Koreans obsess over every single summer. It’s light, intensely hydrating, and not artificially sweet at all—just pure,
A friend introduced me to Yakgwa, a traditional Korean dessert, and it was beautifully plated. I’ve had it before, but I was reminded of how amazing it is. It’s sweet, with a…
The weather was so nice that I went to an outdoor café. ☀️ The black sesame latte had a rich, nutty flavor. The monaka was delicious, and behind it was an iced…
I found an incredibly beautiful ribbon-shaped pastry and decided to try it. It was filled with plenty of matcha cream inside, and the taste was just as amazing as its appearance. Korean…
In the city of Daejeon in South Korea, there is a very famous bakery called Sungsimdang. I bought a cake there called the “Mango Siru.” I was lucky—maybe it was a time…
