Producing tteok is a laborious process that takes two days. She starts with fresh, high-quality rice grains, mainly white short-grain and glutinous. The grains are steamed, blended, air-dried ...

The rice cakes, white as snow and shaped like little coins, symbolize purity and fortune; the long, cylindrical logs from which these rounds are cut, called garae tteok, are said to represent long ...

The white and pink variations are stuffed with kidney bean fillings. The yellow tteok has sweet potato while the pale purple one has purple sweet potato. The texture was similar to tteokbokki, chewy ...

Stepping into the small cafe on the fourth floor, the white and wooden interior catches the eye, hinting at the clean and natural taste of coffee and tteok that can be enjoyed here. Next to the ...

Due to food colouring, mujigae-tteok differs from other types of tteok, including white baek-seolgi. To make it, sweetened, non-glutinous rice flour is steamed in a siru (steamer). Soaked rice is ...

Korean rice cakes, frequently Romanized as tteok (though you might find variations in spelling), are a staple ingredient in the country’s cuisine. Typically made by steaming and then pounding a ...

At the top of my to-grill list are these galbi and tteok skewers (above), a recipe ... She marinates the boneless white meat in a tangy, herby ranch dressing, some of which is saved to drizzle ...