Sweet Rice Cake Balls

Rice cake is very familiar food for Koreans. This recipe is for traditional rice cake dessert called “Kyung-dan”.  It’s great for gift or for dessert with tea,  and it’s so chewy and really delicious. You can controll the amount of sweetness by adding more or less sugar depending on your taste.

Prep Time : 30 min
Cook Time : 40 min
Total Time : 70 min

Ingredients
  • 2 cups of PH Food’s sweet rice flour

  • 3/4 cup of boiling water

  • Pinch of salt

  • 2 tsp sug

  • 1 tsp brown sugar

  • 1 tsp honey

  • 1 tsp of cinnamon powder

  • 1 cup of black sesame seeds

  • 1 cup of flour

Preparation for sesame seeds

 

In case you only have black sesame seeds, not the powder, then here’s how to make the powdered sesame seeds:

 

  1. Rinse and drain 1 cup of black sesame seeds in running water using a strainer.

  2. Heat a pan over medium heat and pour in the sesame seeds.

  3. Toast the sesame seeds by stirring with a wooden spoon.

  4. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes)

  5. When the sesame seeds cool down, grind them with a coffee grinder.

  6. Transfer half of the sesame seeds powder to one bowl, and the other half to another bowl.

  7. In one bowl, add 2 teaspoon of sugar and ½ teaspoon (just a pinch) of salt and mix.  This will be used for the coating for the rice ball, which is the last step.

  8. For the other one, add 1 teaspoon of brown sugar and 1 teaspoon of honey and mix it. This will be the filling of the rice cakes.

Preparation for rice cake dough
  1. In a clean bowl, place 2 cups of sweet rice powder, 2 tsp of sugar, and 1 tsp of salt.

  2. Pour 2/3 cup of hot water little by little while you are mixing it with a spoon
    Mix the dough by hand. * Tips: if you feel the dough is too wet, add some plain flour

  3. Put the rice cake dough into a plastic bag and set it aside.

Directions
  1. Fill a large pot with water and bring to a boil.

  2. Take the rice cake dough out from the plastic bag and place it on the cutting board. * Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rice cake dough.

  3. Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.

  4. Roll each piece of rice dough with your hands. This will look like small balls of rice dough.

  5. Make a hole in the middle of the ball with your thumb. This will turn the ball into a cup-shape.

  6. Put 1 tablespoon of black sesame seeds filling (the one with brown sugar and honey) into the middle of rice cake dough.

  7. Close it tightly and place it on a plate.* Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.

  8. Carefully put all the rice cake balls into boiling water. Once the rice cake balls are cooked, they float to the top. This will take about 3-5 min.

  9. Prepare a bowl of cold water to stop the cooking once the rice cake balls are finished.

  10. Put the cooked rice balls into cold water and drain them.

  11. Roll the cooked rice balls in black sesame powder and transfer them to a plate.

  12. Tip: You can also substitute the black sesame powder for coating with bean powder for less sweet taste. You can find it at a local Korean supermarket.

  13. Enjoy with a cup of tea or coffee!

Rice Cake Soup (Dduck-gook)

Do you have any New Year's cooking traditions? It is a long tradition that Koreans eat rice cake soup on a New Year’s Day. In addition to being a lucky New Year dish, dduk gook can also be a simple comfort food for any winter day. It’s easy to make, and the whole family will enjoy it!

Prep Time : 30 min
Cook Time : 15 min
Total Time : 45 min
Ingredients
  • 1/2 package of PH Food’s sliced rice cakes

  • 12 dumplings (optional)

  • 4 oz. stewing beef (thinly sliced)  

  • 1 tsp soy sauce

  • Salt and pepper to taste

  • 5 cups water 

  • 2 eggs

  • 2 green onions (chopped to 1 inch slices)

  • Dried roasted seaweed (optional - to garnish)

Directions
  1. Put the sliced rice cakes in a bowl of water. Scramble two eggs, and chop green onions. Cut roasted seaweed (Nori) into strips.

  2. Bring water to boil and add beef to the boiling water. Skim off beef curdles when it forms for a clean broth. Boil until the beef is fully cooked.

  3. Add 1 teaspoon of soy sauce, add salt to taste.

  4. Add dumplings to the soup (optional) and boil for about 4 minutes. Drain the sliced rice cakes and add them to the soup.
  5. When the rice cakes become tender for eating, add the green onions and scoop spoonfuls of the raw scrambled eggs into the soup. Do not stir.

  6. Cover for 1 minute while it continues to boil. Serve and garnish with dried seaweed and black pepper.

  7. Enjoy while hot!

Sweet & Spicy Rice Cake

If you thought that mixing spiciness and sweetness together is weird, think again! This Korean food made of cylindrical rice cakes (dduck-bok-ee) is loved by many people, and it’s great for a snack or a casual meal!

Prep Time : 50 min
Cook Time : 15 min
Total Time : 65 min
Ingredients (For 2 Servings):
  • 2/3 pack of PH food’s long and cylindrical rice cakes (1lb)

  • 1.5 tbls kochujang (hot chili pepper paste – found in local Korean supermarket)

  • 1 tsp of kochukaru (hot pepper powder)

  • 1 Tbls sugar

  • 2 tsp minced garlic

  • 1.5 Tbls soy sauce

  • 1 tsp of black pepper

  • 2 coarsely chopped green onions

  • 1 package rectangular fish cake (oden or omook), sliced into 1" pieces - optional

  • 2 cups Napa cabbage, thinly chopped - optional

  • 3 shiitake mushrooms, soaked and sliced into pieces – optional

  • 1 Tbsp of sesame seeds – optional

Directions
  1. *Soak rice cakes for about an hour in cold water.*

  2. In a pot, mix 3 cups water with kochujang (paste), kochukaru (powder), garlic, sugar, and soy sauce.

  3. Bring to a boil.

  4. Add fish cakes and green onions

  5. Add rice cakes, mushrooms, cabbage, and sesame seeds.

  6. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

  7. *If you don't have time to soak the rice cakes for an hour in advance, you can add the rice cakes into the pot in the very beginning with the sauce. Simmer for about 10 minutes before adding fish cakes and simmer for a few minutes more after adding vegetables.

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