Recipes

Rice cake

Gyeongdan 경단

Rice cake is very familiar food for Koreans. Whenever special occasions come, the first thing my mother and grand mother planned was to make rice cake. However these days people are more likely to buy rice cake than make their own. I am going to make gyeongdan, rice cake balls and show you it can be a good gift.

Ingredients:

Step 1:
Make red bean paste

  1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
  2. Lower the heat to low medium and simmer for 50 minutes.
  3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon.
  4. Add 1 cup of brown sugar, ¼-½ ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside.

Step 2:
Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls

  1. Black sesame seeds:
    • Rinse and drain ½ cup of black sesame seeds in running water using a strainer.
    • Heat a pan over medium heat and pour in the sesame seeds.
    • Cook the sesame seeds by stirring with a wooden spoon.
    • The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes)
    • When the sesame seeds cool down, grind them with a coffee grinder.
    • Transfer the sesame seeds powder to a bowl and add 2 tbs sugar and a pinch of salt and mix it.
  2. Put ½ cup of toasted soybean powder (kong gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it.
  3. Put ½ cup of mugwort powder (ssook gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it

Step 3:
Make rice cake dough.

  1. In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, ½ ts of salt.
  2. Pour 1 cup of hot boiling water little by little while you are mixing it with a spoon
  3. Mix the dough by hand.
    *tips: if you feel the dough is too wet, add some plain flour
  4. Put the rice cake dough into a plastic bag and set it aside

Step 4:
In a big pot, place a lot of water and boil it

Let’s make rice cake!

  1. 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 rich cake dough.
  2. Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.
  3. Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.
  4. Put the bean paste into the middle.
  5. 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.
  6. Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
  7. Prepare lots of cold water in a big bowl.
  8. Put the cooked rice balls into cold water and drain them.
  9. Roll the cooked rice balls in the 3 different colors of powder and transfer them to a plate.

Enjoy it!

gyungdan

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172 Comments:

  1. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 17th, 2013 at 3:26 pm | # |

    Hi Maangchi,
    Do you know how can I make ssook garu from fresh mugwort?
    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 17th, 2013 at 4:15 pm | # |

      oh, you left this question on the forum. I forgot to answer this.
      Do you have some fresh mugwort? I made my own ssukgaru this spring with the ssuk (mugwort) that I picked at the park. shhh! : )

      Blanch the ssuk in boiling water for about 3 minutes. Strain and rinse it in cold water a couple of times. Squeeze out excess water. If you have a lot of ssuk, at this point, you can divide it into portions. Put it in a plastic bag and freeze it. I still have some of my frozen ssuk. I sometimes make doenjangguk or make rice cake.

      Good luck with your Korean cooking!

      • KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
        Posted October 18th, 2013 at 12:53 am | # |

        Wow Maangchi, first pine needles and now mugwort? LOL!
        Thanks for the reply, If I want to powder it do I put it in the food processor?

  2. Klaris Stockholm My profile page joined 10/13
    Posted October 12th, 2013 at 10:49 am | # |

    I’m gonna do this recipe for my friend because it’s her birthday very soon ^_^ I was wondering if you can make the red bean filling the day/night before and than put it in the refrigerator and use the next day? ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted October 15th, 2013 at 6:26 am | # |

      yes, you can refrigerate sweet red bean filling up to 1 week. And also you can freeze it up to 3 months.

  3. MEXAMERICAN Colton, California My profile page joined 1/13
    Posted January 4th, 2013 at 7:09 pm | # |

    i have gone to every Asian store possible and i just can’t find the mugwort powder nor the Japanese kind.. so what do you recommend for a substitute

  4. janicedale Australia My profile page joined 2/12
    Posted May 29th, 2012 at 2:15 am | # |

    I am craving for this rice cake, I like sweet rice cake too because my family loves to do rice cake but this one is different from others. I will surely do this for snacks and it’s a good business too.

  5. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 29th, 2012 at 7:40 pm | # |

    Maangchi , gyung dan was a success !! And i love the soy bean flour ! It reminds me of my childhood :D

    And my husband who doesn’t like red bean paste fillings , ended up liking these ! He said it’s delicious . It is super easy to make , and i had fun rolling them . I didn’t have black sesame seed , plus my grinder isn’t here with me , so i just picked to use just the mugwort powder and soy bean powder .

    Thanks for the recipe !!

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2012 at 10:34 am | # |

      “my husband who doesn’t like red bean paste fillings , ended up liking these ” haha you made him like it! You are such a great cook!

  6. sicaabella Jakarta, ID My profile page joined 12/11
    Posted December 5th, 2011 at 8:32 am | # |

    Hi maangchi ;D

    tried this yesterday, ANDI IT WAS SO AMAZING AND DELICIOUS

    i swear by the first 15 minutes i served it, it’s totally gone!!
    i will definitely make this again to improve my gyungdan cooking skill

    thank you maangchi!! :D

  7. yeaitsmesam SC, USA My profile page joined 11/11
    Posted November 6th, 2011 at 6:09 pm | # |

    Not sure I can find any of these powders, anyone have good alternatives? I’m making this for an international food festival at college, so ideas would be greatly appreciated :)

  8. Charmaine Singapore My profile page joined 6/11
    Posted July 25th, 2011 at 8:06 am | # |

    Hello! Erm, can I make the dough the night before, and put it in the refrigerator ?

    • Maangchi New York City My profile page joined 8/08
      Posted July 25th, 2011 at 8:16 am | # |

      no, you will have to use it right away because the dough will get harder over time.

      • Charmaine Singapore My profile page joined 6/11
        Posted July 30th, 2011 at 9:48 am | # |

        Hello! I have just made this, and it was awesome! But my family isn’t a fan of red bean paste :( is there any otter fillings I could use??

  9. Hyunjin My profile page joined 5/11
    Posted May 10th, 2011 at 5:34 pm | # |

    Ummm……if I run out of anko, but have some brown sugar from this package of Hoddeouk I bought. Is it alright if I use that? My mom says it’s the same thing as those small roundish ddeok things with that sweet juicy stuff and sesame seeds inside. Is it?

    Oh, and when making songpyeon, can we use sweet rice flour instead of normal rice flour?

    • Hyunjin My profile page joined 5/11
      Posted May 10th, 2011 at 5:36 pm | # |

      Oh yeah, and if I buy rice flour, but it’s not frozen, is it okay if I use that for ddeok? Like, I couldn’t find any FROZEN rice flour packages, but I didn’t find packages of NONfrozen riceflour buy the other normal grains and flours. Is that okay if I use that?

    • Maangchi New York City My profile page joined 8/08
      Posted July 30th, 2011 at 11:52 am | # |

      “some brown sugar filling” it sounds good to me! This recipe calls for “sweet rice flour”: glutinous rice flour which is more chewy than the rice flour made with regular short grain rice. Someone else made her own homemade rice cake flour successfully. http://www.maangchi.com/ingredients/frozen-rice-flour#comment-23567
      Follow her directions and replace short grain rice with sweet rice (glutinous rice) for this recipe.
      Good luck with making delicious gyeongdan!

  10. oksipak California My profile page joined 1/11
    Posted April 10th, 2011 at 4:26 pm | # |

    My favorite is the Natto coated rice cakes. Just made these and they are great when warm and I’m going to have them for a evening snack tonight. I used to buy these in the Asian stores but no longer because of Maangchi’s fantastic recipes. I have left-over sweet red bean mixture so a 2nd batch is in order this week. :) April 10, 2011.

  11. aroco017 My profile page joined 3/11
    Posted March 20th, 2011 at 3:52 am | # |

    Thanks for the great recipe! I love your website. I am new living in Korea and have just attempted to make this recipe (I adapted it a little). But feel free to check it out – http://www.farmeggs.wordpress.com
    Hope you have a great day!
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted March 20th, 2011 at 6:49 am | # |

      Anna, you have a nice blog about Korea! The instruction of how to make rice cake balls step by step is very clear! And the roasted chestnuts look so delicious! Let’s twit twit! ^^

  12. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 19th, 2011 at 3:03 am | # |

    I made this today. I tasted rice cake desserts in Korea and didn’t really enjoy them that much. This recipe: blew my mind! The recipe was perfect in every way (though heed Maanchi’s advice and use the quantities of water in the written recipe not the video). I didn’t need to use any extra flour – the dough was perfect. The bean paste filling was incredible, and the sesame powder is so rich and uplifting. This is a dessert made in Heaven! Maangchi – you have completely converted me now – the only thing outside of Korean food that I thought was better was puddings; no longer. This is the best pudding I have ever eaten! It is so rich I can only eat one! Here is a photo of the ones I made. Note: I roasted and powdered black and white sesame seeds for the two colors as I didn’t have time to go to the Korean Grocery.

  13. besitosxo My profile page joined 2/11
    Posted February 1st, 2011 at 12:35 pm | # |

    Hi! I tried this today and I don’t think I did all that right :( I got up to the draining right but during the rolling, I had ground cinnamon, brown sugar, and regular sugar mixed together. Somehow it rolled nicely, but the color turned darker brown and some of the coating started to slip off when i tried to move them from their places. It won’t let me post a picture here but I have one I’d like to show you and maybe you could help me?? thanks! gamsahapnida!!

    • AdventurousChef24 New York My profile page joined 3/12
      Posted March 12th, 2012 at 3:21 pm | # |

      This happened to me too when I rolled a few of the rice balls in a mixture of matcha powder and sugar. It kind of melted. I think perhaps it was the heat from the rice balls, even though I soaked them in cold water for a bit.

  14. amythecarr Seoul, South Korea My profile page joined 10/10
    Posted October 16th, 2010 at 6:52 am | # |

    I made these today and they turned out well! I just started a new job in Seoul and I want to give rice cakes to my co-workers like the Korean Tradition. I experimented with new fillings because I want to “personalize” them so I made peanut butter filled and choclolate filled rice cakes. The peanut ones were perfect (I rolled them in blended peanuts) but the chocolate ones need work… the chocolate likes to leak out/the were a big soggy. Thanks for the recipe and video!

  15. hellohello california My profile page joined 10/10
    Posted October 1st, 2010 at 1:09 pm | # |

    thanks for this recipe! i have a question… how long can this last once it is made? meaning if i make, can i just store it in room temperature for a couple of days? or does it have to be eaten right away?

    i wanted to make some & send it to a friend but i don’t know if it will still be good by then.

    • oksipak California My profile page joined 1/11
      Posted April 30th, 2011 at 7:48 pm | # |

      They are too good to last more than a week. Actually, since this is a very freshly made dessert, in my opinion, these do not last more than a week. I was so mad and sad that I had mold on the last two pieces which were sitting on my kitchen counter at the tail end of the week (my stupid assumption that the rice cakes would wait for me).

      So my advice, just eat them. Maybe they would have lasted longer in the fridge but even the ones I used to purchase in the Asian stores ages ago, I never kept them in the fridge. I truly believe they are meant to be eaten fresh and fast.

      As I’m writing this I have some red beans cooking in the pot for some more delicious rice cakes. I just love these sweets but this time, I’m going to eat them quickly…so if I make 18 pieces, that would be 2.57 pieces per day. I have no problem with that. ;)

      • Maangchi New York City My profile page joined 8/08
        Posted April 30th, 2011 at 9:16 pm | # |

        ” I had mold on the last two pieces..” omg, you lost such precious stuff! : ) Yeah once you make it, eat or give it to someone asap. It will be getting easier when you make it over and over again. You will become queen of gyeongdan! lol

  16. hbanana Seoul, South Korea My profile page joined 9/10
    Posted September 29th, 2010 at 9:09 pm | # |

    Wow! You make it look so easy! I can’t wait to try this out! My coworkers flipped out when I made kimchijeon so I’m sure they wouldn’t believe I could make something like this. I will email pictures when it’s completed. Thanks for the inspiration!

  17. done France My profile page joined 8/10
    Posted August 31st, 2010 at 5:44 pm | # |

    Hi from France! Thank you for this recipe! :)
    I really wanted to try it, and today was the day.
    I’ll send you a picture of it!

    Well, I think I’ve made mistakes when converting the weight of the ingredients, because I ended with more than half of everything (coatings & red beans paste!), and I made around 25 rice balls…
    Unfortunately, the red beans weren’t fully cooked, so there were still beans in the paste… However, I tried to crushed them, and added some water (not a lot) because it wasn’t like a paste and too dry… Bad idea, the flavor of the red beans became too weak…
    I replaced the mugwort powder with white sesame seeds (made like the black ones).
    Finally, it wasn’t that bad and we enjoy it with some tea, with my family!

    Well, I have a question : after rolling my rice ball in the coatings, a few minutes later, the humidity of the rice ball will make it look wet… (don’t know how to explain it…). Is it still good?
    And how many days can I keep it (if not frozen)?

    Thank you for your recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted September 2nd, 2010 at 7:24 am | # |

      Any type of rice cake gets hard in several hours after it is made. Keep the leftover rice cake in the freezer. When you eat it later, you can thaw it out at room temperature, reheat it in the microwave oven, or steam it again.

  18. Marija My profile page joined 7/10
    Posted July 24th, 2010 at 9:26 am | # |

    Hello,
    thank you for the recipe.
    I was searching for japanese mochi recipes and a lot of them used microwave. I don’t use these appliances, so I was very happy to find your way of making gyungdan.
    I also enjoyed the music in this video. Can you tell the title ?

    I wish you a lucky day

    • Maangchi New York City My profile page joined 8/08
      Posted July 24th, 2010 at 9:51 am | # |

      Thank you, Marija,
      Actually at the top of every recipe page, all basic information about the recipe including the music is posted.
      I’m copying and pasting it for you here.

      Rice cake / 경단 / Gyungdan (or kyung dan, gyung dan, kyungdan)
      Music: ‘Kayagum Sanjo Kutkori’ by Shim Sang Gun
      Watch on YouTube (122,402 views) | Download podcast | go to iTunes
      Categories: dessert, non spicy, ricecake, snack, vegetarian

  19. parinaz My profile page joined 6/10
    Posted July 4th, 2010 at 7:10 am | # |

    hi again i have to correct one thing i meant jinseng rice cake ! thanks again

  20. parinaz My profile page joined 6/10
    Posted July 4th, 2010 at 7:08 am | # |

    Hi dear Maangchi
    i made Gyungdan now and i want to tell you i have never tasted something delicious like this gyungdan. i wanted to thank you so much for this recepie and i want to ask about two things first can we frize the left past for the next time and second do you know the recepie of making jinseg rice cake ,too ?
    thanks again

    • Maangchi New York City My profile page joined 8/08
      Posted July 24th, 2010 at 9:44 am | # |

      sorry about the late reply. I just see your post now. “I have never tasted something delicious like this gyungdan” Wow, I’m very happy to hear that!

      I think you can freeze it when it’s still soft. Ginseng rice cake? I don’t know the recipe.

  21. lindsey.kim My profile page joined 6/10
    Posted June 23rd, 2010 at 1:38 am | # |

    Hi Maangchi,

    I read in one of the comments that one of the main ingredients is rice flour or sweet rice flour…so would it be okay if I use rice flour in this recipe instead of sweet rice flour?

  22. Laury Tan rowland heights, california My profile page I'm a fan! joined 3/10
    Posted June 14th, 2010 at 1:56 am | # |

    maangchi, is there anything else i can use besides coffee grinder?D:

  23. fridabag15 New Jersey My profile page joined 5/10
    Posted May 7th, 2010 at 7:04 pm | # |

    I love your website. My first recipe was from your jjajangmyun and it was delicious. I want to try making rice cakes with red bean paste filling. Can I make it by using this recipe and instead of boiling the rice cakes can I steam them?

    • Maangchi New York City My profile page joined 8/08
      Posted June 15th, 2010 at 10:13 pm | # |

      You can do some experiments. I can’t guarantee a good result because the rice cake balls might not be coated well if you steam them.

  24. Warren Arizona My profile page joined 4/10
    Posted April 28th, 2010 at 8:47 pm | # |

    Hi, I made these and brought some to my Korean class and they all really liked them. I received a lot of complements on them. My Teacher was pretty excited when she saw them too. Now they all want to come over to my place for a get together at the end of the year and have me make them Korean food. I really love all your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2010 at 11:14 pm | # |

      wow, good news! I’m so proud of you! Actually making good gyeongdan is a little difficult for a beginner cook, but you made it! I think you will be able to make all Korean recipes that I have posted easily.

  25. Salley
    Posted December 28th, 2009 at 5:54 pm | # |

    Great videos!
    Could you in the near future show us how to make “Rice Cake” Doughnuts or also known as “Chop Saul” doughtnuts? The Korean bakery in my area no longer makes them and I am so craving those wonderful doughnuts.

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2009 at 10:33 am | # |

      hoho, you must be a big fan of doughnuts made with rice or sweet rice! Sure, I will include it in the list of my upcoming recipes.

  26. Meaghan
    Posted November 16th, 2009 at 12:53 am | # |

    I can’t wait to try this recipe! I love Korea’s rice desserts!
    DO you have a recipe for the Korean “hotak” doughnuts?
    Also, I love the glutinous rice buns with black sesame seeds. Do you have a recipe for those? I am leaving Korea after 3 years and I am going to miss these things!!!

  27. Rach
    Posted November 9th, 2009 at 10:40 pm | # |

    Hi Maangchi,

    Thank you for your recipes.

    Last time i went to Korea, There is a shop selling sticky rice with dried fruit and nut,they call it Heukmi Joomeokbap. My mother like that sticky rice very much. Hope you can show us how to make this sticky rice. Thank you.

  28. Veronica Lee
    Posted October 13th, 2009 at 11:12 pm | # |

    Good evening.Maangchi;D I just came back from the Christian meeting. Believe me or not, I would love to try to make your Koran Traditional Rice Cake as soon as possible.(If there is no school.) I will go to the Korean H-mart to buy the ingredients that you provide to us. I love to eat desert, and I made a few times before. They came out nice and delicious. You Korean Traditional Rice Cake is pretty similar to Japanese Mochi. They look very beautiful and scrumptious…. I hope that I can eat what you made in one day….I live in New York…Looking forward to meet you if possible…Goodnight…

  29. Konni
    Posted September 15th, 2009 at 7:12 am | # |

    I am wondering if I can grind rice by myself and use this instead of the rice flour. I can’t find this rice flour anywhere, they didn’t even sell it in a korean market

    • Anonymous
      Posted October 13th, 2009 at 4:59 am | # |

      Grinding rice yourself works. You just have to make sure it’s fine enough, and you may need more water. If you have a Newflower market, I think they stock Long Grain Sweet Rice. That’s what I used. Hope this helps! :D

  30. Laurie
    Posted September 14th, 2009 at 9:19 am | # |

    I am so very excited to see your video. I have been driving 3 hours to buy these and cannot wait to try them on my own. One ???, where I am from “red beans” are technically ‘pinto beans’. Are what you are using “kidney beans” perhaps? I just need to know EXACTLY what kind of beans you are using. I am planning to take these to our family thanksgiving get together and I KNOW that everyone will love them as much as my husband and I do. Thank you for stopping the arguments over who is getting the ‘last one’ because now I will be able to make as many as we can eat!!! YOU ARE THE BEST!!!
    내 마음의 바닥에서 당신을 감사합니다 !! (I hope I got that right.)
    Laurie, from Anson, Texas

  31. Anonymous
    Posted September 2nd, 2009 at 8:34 pm | # |

    Hi,

    I recently spent a year in Korea and these are one of the things I miss, I can`t wait to try this recipe out!!

    I was wondering if you could help me identify the other two things that I loved while I was there but don`t know the name toÉ

    1. A pancake like thing with lots of Zuccini in it, i`m not sure what else…and the soya like sauce that you eat with it?

    2. A rice dessert very similar to Gyungdan but it has a honey and ground hazelnut (I think) filling, and no coating on the outside. They are usually dyed different colors… any idea?

    Thanks so much for the recipe, and any insight you can provide.

  32. Aiko
    Posted August 25th, 2009 at 8:14 am | # |

    maam can i use other ingredients than mugwort powder or roasted soy bean ? coz i cant find it easily in japan im screw up getting wrong stuff hahaha .. can i use cocoa instead? just for replacement n_n im havinf fun doing your recipe and my friends and family loves it .

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2009 at 9:45 am | # |

      yeah, cocoa powder sounds great! Some people use cake crumbs and green tea powder to coat the rice balls, too. If you use green tea powder, mix it with sugar. Thank you very much!

      • BxlSprout Brussels, Belgium My profile page joined 5/10
        Posted July 4th, 2010 at 12:00 pm | # |

        Thanks for the tip about green tea powder, which is easier for me to find locally. Mmm, I miss the toasted soy flour taste so much, I must try to find it at Shilla Korean-Japanese grocer in Overijse.

  33. Pam
    Posted June 30th, 2009 at 4:23 am | # |

    Hi Maangchi,
    I made this Rice Cake, twice (which is all really yummy). I used the red bean paste from can that I told you last time, it is thick paste, but little wet. I put it in refrigerator to make it more hard and easy to form a ball. In step 3, I also use Mochiko powder but I mix with water 1 cup:1 cup and put in microwave for 6.5 minutes instead, then put on soy bean powder, and then red bean paste, then roll the rice ball in soy bean powder. The result is I can save time but the rice ball is not quite perfectly round like in your picture. It is very soft smooth rice ball with very sweet red bean inside (I think do red bean paste by ourself follow your recipe is better so that we can control the sweetness of red bean paste). However, I am happy with the result at this time, and my family enjoy it :)
    Can we use black sesame paste instead of red bean paste, if so do you know how to make black sesame paste?
    Many thanks for your great recipe ;) you have share us our family happiness by enjoy your great recipe ;) Thanks again ;)

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2009 at 7:06 am | # |

      I’m very glad to hear that your gyungdan turned out good! I would make black sesame paste by grinding roasted black sesame seeds finely and adding some honey.

  34. Lisa
    Posted June 27th, 2009 at 1:03 am | # |

    I love your recipes. I am learning to make many things my mom makes. I have watched her make foods, but it was always hard to remember everything. Your site helps so much to stay close to my Korean side. There is a puffy steamed rice cake with red beans that we used to eat all the time. The were really big and more like cake. Do you know the recipe for this type of rice cake? I think my mom said they were Hoppang (Hop bang?) I don’t know how to spell it. Thank you so much for your wonderful site. So far I can make bulgolgi and kimchi very good. My husband is American and he likes them very much.

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2009 at 7:02 am | # |

      Thank you for your interest in my recipes!
      hoppang (호빵) is steamed bread which is made with flour,yeast, water, salt, and sweet redbean paste.
      I will post the recipe someday.

  35. Lindsey
    Posted June 24th, 2009 at 2:39 pm | # |

    hi, i really love this recipe but is there any other coatings i could use instead of black sesame seeds, mugwort powder, etc?

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2009 at 7:49 am | # |

      of course you could use different coatings. How about finely chopped pine nuts and dried apricots… ?

  36. Lily
    Posted June 20th, 2009 at 6:11 pm | # |

    안녕하세요~ 비디오 잘 봤읍니다 :)
    경단 레시피로 모찌떡 도 만들수 있나요?
    감사합니다 ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted June 20th, 2009 at 8:58 pm | # |

      I don’t think you could use this recipe for mochi ddeok because the size of gyungdan is much smaller than mochi ddeok. To make mochi ddeok, you will have to make rice cake made with sweet rice powder (chapssal) first, then put the sweet red bean filling inside.

  37. ciravan
    Posted June 15th, 2009 at 4:17 am | # |

    Hi Maangchi,
    Thank you for greate recipe, I have been in Korean store and buy many ingredients. I plan to cook few kind of menu follow you website recipe. Thank again for all great recipes. Since I find you website, I’m very happy and visit your website very often to learn how to cook different kind korean food ;)
    May I ask few questions, about this recipe. In order to save time, 1) Can we use canned red bean such as red bean shelled (haricot) brand name Wang (wangfood company), as a short cut? It look like canned sweet red bean that can put on top of dessert, that sell in korean store. 2) can we do the rice ball (which already put red bean inside, and keep frozen, and,… later on when we want to eat, we only take out from freezer, boil them up, and roll them in the roasted soy bean powder, and other powder? If so, I can cook more and keep some for next time to enjoy.
    Thank again for all great recipes ;)
    cviravan

    • Maangchi New York City My profile page joined 8/08
      Posted June 15th, 2009 at 7:17 am | # |

      Hi, thank you for your interest in my recipes!

      ok, my answer:

      1: I have never used the canned sweet beans, so I don’t know whether or not it is suitable for this recipe. The paste for filling should be thick.

      2: hmmm! This morning you make me think a lot! : ) It’s a very interesting idea,but I am not sure about the result for the same reason.

  38. Vestine
    Posted May 28th, 2009 at 9:48 am | # |

    I made gyungdan just a few minutes ago! tasted nice. im giving it to my friend tomorrow. so will it be ok if i store it in the freezer and thaw it in the morning which i will then pass to her in the afternoon?

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2009 at 4:56 pm | # |

      yeah, you are right. Tell her to thaw it in the microwave oven if it’s not thawed enough when she eats.

  39. Dominique Echard
    Posted May 26th, 2009 at 10:54 am | # |

    Made Gyungdan last night with ingredients I already had on hand. It was very challenging and required a lot of patience, but they came out well. I had green bean paste to which I added the cinnamon (it was tasty on it’s own.) For the topping I made some black sesame powder as in the recipe. But since I couldn’t find the mugwort or toasted soybean powder I used some finely shredded coconut I had in my pantry. Of course I toasted it for a pretty color and extra flavor.
    My boyfriend said the sesame ones tasted like peanuts! They were really good.
    I saved 14 of them (7 of each color) for a friend who is turning 28 today. She works in a bakery and so I thought she may be tired of cake. And what better way to test recipes than to make them for everyone to share? I hope she likes them and thanks so much for the recipe, Maangchi!
    Dominique

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2009 at 4:03 pm | # |

      wow, you made gyungdan and vegetable pancake (jeon) last night! congratulation on your successful Korean cooking! I’m sure your friend will be impressed with your beautiful gyungdan! Please tell your friend happy birthday for me!

  40. Anonymous
    Posted May 25th, 2009 at 8:30 am | # |

    Can i use Red Mung Bean Or Green Mung Bean Instead Of Red Beans
    Or any Other Bean

  41. Elle
    Posted May 11th, 2009 at 8:12 pm | # |

    My friend from Korea told me of songpyeon and these types of riceballs! I am so glad to see thie and I hope to make them maybe with different powders so that they can be bright and colorful! I was hoping that maybe you could show people how to make tteok I think it would be great and I read about a restraunt with kimchi flavored tteok! Thank you for your site Maangchi it is really useful for me because I love to cook Korean as well as Vietnamese dishes. I don’t know if we have any Korean markets here but I know that Welcome (it is an asian food market in Houston) sells red beans which I love. Red bean deserts are some of the best in the world that and pistachio ice cream!

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2009 at 7:45 am | # |

      Thank you for your interest in my recipes! yes, I will post more tteok (rice cake) recipe in the future.

  42. milette
    Posted April 28th, 2009 at 12:32 pm | # |

    Thank you so much for this wonderful recipe. I love anything sweet rice flour. I had eaten this type of recipe in the Thai rest. they called it sesame mochi it was really good because it was deep fried. I am a health concious, so the way u cook this is a lot better on our health. Thank again.

  43. KennyT
    Posted April 6th, 2009 at 1:01 am | # |

    Maangchi, you are the best!!!

  44. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2009 at 5:17 pm | # |

    evelyn,
    yes, I know how to make it. Sure I will include it in the list of my upcoming video recipes. Thanks,

  45. evelyn
    Posted March 30th, 2009 at 2:34 am | # |

    Do you have the recipe for rice cake doughnuts also known as Chop Saul doughnuts? If so could you put it on youtube and on your website.

  46. Maangchi New York City My profile page joined 8/08
    Posted March 16th, 2009 at 9:37 pm | # |

    Elly,
    thank you! here is the link.
    http://www.maangchi.com/shop/

    Get the book 1 plus book 2. For some reason, it’s on sale on amazon.com

  47. Elly
    Posted March 16th, 2009 at 8:22 pm | # |

    What a great recipe. You make it look so easy.
    BTW, How can I buy your cookbook?
    Thanks again

  48. Maangchi New York City My profile page joined 8/08
    Posted March 15th, 2009 at 9:25 pm | # |

    Linda,
    I’m copying and pasting the answer I made to someone else a while ago about the same question.

    “The leftover gyungdan should be kept in the freezer. When you feel like eating it, reheat it using microwave oven.
    When very fresh rice cake is kept in the freezer, you don’t even have to reheat it. Just thaw it at room temperature.

    The gyung dan I made for the cooking video was kept in my freezer right after I made it. Next day, I took it out from the freezer and place it at room temperature for hours until it became soft. I gave it to my friend’s daughter.”

  49. Linda
    Posted March 15th, 2009 at 6:48 pm | # |

    Hi Maangchi,

    I was wondering how long does this rice cake last and should it be kept in the refrigerator? Looks YUMMY!

  50. KCF
    Posted February 14th, 2009 at 9:58 am | # |

    Hello! First – thank you for this recipe. My daughter’s Tol celebration is coming up and we wanted to include some traditional foods for the celebration.

    My mother and I made the rice cakes according to the recipe, but the dough did not seem to be cooked all the way through. The cakes did float to the top, but they are chewy — which seems strange to people like us who are used to Polish cooking ;-). Does it sound to you as though the cakes were cooked long enough? Should they be chewy?

    • MindyGirl
      Posted August 31st, 2009 at 2:32 am | # |

      Korean rice cakes are almost always supposed to be chewy. Can’t wait to make some for my friends and family!

  51. Maangchi New York City My profile page joined 8/08
    Posted February 9th, 2009 at 9:19 pm | # |

    Heather,
    Yes, you can use any type of beans to make the filling.
    Let me know how it turns out
    thank you!

  52. Heather
    Posted February 9th, 2009 at 5:49 pm | # |

    Hello! I am looking forward to making the rice cakes.They look really yummy! I do have a quistion though. Since I can not find the anko-type red beans, is it okay to use red kidney beans? Or some other kind of bean? I’m in the middle of Iowa and can’t get to a Korean grocery store.V_V;

    Thank you very much for your wonderful recipes and any help you can give me!

    -Heather

  53. Maangchi New York City My profile page joined 8/08
    Posted February 7th, 2009 at 9:16 am | # |

    Linda,
    Yeah, it’s injulmi, but the recipe is a little different from the recipe for gyungdan. I will post injulmi recipe someday.

  54. Linda
    Posted February 6th, 2009 at 11:00 pm | # |

    Hello Maangchi~

    I was wondering if I made the rice cake with no filling and just used the toasted soybean powder, would it turn into IN-JUL-MI? I really like that rice cake and thought to make it because I bought the sweet rice flour to make some of your pumpkin porridge.

  55. Maangchi New York City My profile page joined 8/08
    Posted January 24th, 2009 at 2:41 pm | # |

    Piotr,
    I don’t know, there can be a lot of reasons : )
    But it sounds like it turned out good. That’s the important thing.

  56. Piotr
    Posted January 24th, 2009 at 2:25 pm | # |

    Dear Maangchi,

    I’ve just prepared it and it turned out really good :)
    One thing though, I had to put much more water in the dough than you suggested because it was toi dry – even though I had Korean sweet rice flour. Why is that?
    Thank you very much!

  57. Maangchi New York City My profile page joined 8/08
    Posted December 27th, 2008 at 8:47 am | # |

    lilian Ph,
    oh, I’m sorry to hear that! Next time, use more water and cook longer. Don’t give up! : )

  58. lilian Ph.
    Posted December 26th, 2008 at 10:29 pm | # |

    i tried making it before but at the end
    the dough is un-cook in the middle.
    and it turn out hard

  59. Maangchi New York City My profile page joined 8/08
    Posted December 19th, 2008 at 10:52 am | # |

    lzzy,
    I think you have to get a right ingredient. Sweet rice is used for this recipe. Sweet rice is more chewy than usual rice. If you get it, soak it in cold water for more than 12 hours and drain it and grind finely.

  60. Izzy
    Posted December 19th, 2008 at 10:23 am | # |

    Hi Maangchi!
    I’ve been a YouTube subscriber of yours for a while now, I love your videos and recipes!

    I live live in Mexico and doubt I can find rice flour easily, so I’ve been looking up ways to make rice flour. I can wash and then grid white rice. Is this a good substitute for rice flower?

    Thanks!

  61. Maangchi New York City My profile page joined 8/08
    Posted December 15th, 2008 at 10:01 am | # |

    Shelley,
    Sure, hodduk is already included in the list of my upcoming video recipes. Thanks!

  62. Shelley
    Posted December 13th, 2008 at 9:39 pm | # |

    O! I always thought that it was rice flour because the ones that I have eaten are a bit chewy and glutinous. If it is not too troublesome, is it possible to get the recipe for hodduk? Thank you!!

    Shelley

  63. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 7:59 pm | # |

    Shelley,
    Yes, you can pan fry it. Hodduk is different from rice cake gyungdan. Hodduk is made with flour and other ingredients.

  64. Shelley
    Posted December 13th, 2008 at 5:12 am | # |

    You are the best at this!! I love this site and your recipes!!! I have a question though! For this recipe, is it possible to pan fry it instead of boiling them to make Hodduk??

    -shelley

  65. Maangchi New York City My profile page joined 8/08
    Posted December 8th, 2008 at 5:51 pm | # |

    Michelle,
    Hi, you don’t have to use a different container for the hot pepper paste that you buy.

    You can think about using food coloring from natural food: butter nut squash could be used for yellow, …

  66. Michelle
    Posted December 8th, 2008 at 4:54 pm | # |

    Hi Maangchi, I LOVE your website! This is my first time leaving a comment, but I’ve made several of your recipes, and they always turn out amazing! Thank you so much for taking the time to post these videos on recipes, it’s very much appreciated :)

    I have two questions:
    1. I have a container of red bean paste in the fridge. Can I use this? Or should I make my own?

    2. Is there anything else I can roll them in to get different colours? I’m making these for christmas gifts, so I’d like them to be colourful. I’ve eaten some before that were pink and yellow, what could I use for those colours?

    Thank you! :)

  67. Maangchi New York City My profile page joined 8/08
    Posted November 13th, 2008 at 8:26 pm | # |

    mihi
    That’s “kayakumsanjo-gutkuri” (가야금 산조 굿거리)played by Shim sang gun (심상건).

  68. mihi
    Posted November 13th, 2008 at 12:09 pm | # |

    hey wow i made this it ws so good and your this videos background music is so good can u tell whioch music is this

  69. Maangchi New York City My profile page joined 8/08
    Posted November 12th, 2008 at 9:37 pm | # |

    Joy,
    I meant you can keep it in the freezer right after making it if you don’t eat it right away. When I filmed the gyungdan video, it was evening. I made the package for my friend’s daughter to give her next day. If you consume it all after making it, of course you won’t need to put it in the freezer. You can thaw it out at room temperature before eating it.

    Actually white kimchi sometimes goes with injeolmi (sweet rice cake). I’m going to post the white kimchi recipe (non-spicy kimchi and it’s called baek kimchi)later. Thank you!

  70. Joy
    Posted November 12th, 2008 at 5:16 pm | # |

    Maanchi,
    You said these rice cakes may be frozen – is that before rolling in powder or after (I assume before??)?

    Thanks! PS I’m an American, I love rice cakes AND kimchi (not together!)

  71. myla
    Posted November 3rd, 2008 at 11:11 pm | # |

    THANK U FOR SHARING ME YOUR DAKKANGJUNG,
    TONIGHT I WILL MAKE YOUR GYUNGDAN AS ONE OF MY GIFT
    AND I’LL BUY HIM A CAKE SO THAT HE CAN BLOW HIS CANDLE
    AND FOR LAST AFTER 5 TIRED WORKING DAYS OF MY HUSBAND..
    I WILL SERVED HIM DAKKANGJUNG WITH WINE SO THAT WE CAN CHAT A LOT WHILE DRINKING….
    THANK U UNNI!!!

  72. Maangchi New York City My profile page joined 8/08
    Posted November 3rd, 2008 at 10:02 pm | # |

    myla – does your husband like chicken? Try my dakkangjung recipe, many people love it.

    I’m not sure how much it will cost, I usually buy a big bag of red beans and use them over time. But anyways I don’t think this will be expensive. Most important is your effort, and this gyungdan will be very precious for him because you work so hard.

  73. myla
    Posted November 3rd, 2008 at 11:24 am | # |

    hi again,,,
    actually im planning to make this tommorrow morning
    I will wake up early and find your ingredients in Korean town, I just wanna know How much will it cost?
    will it cost me a lot? Bco’z Im also planning for another gift to give ~~

  74. myla
    Posted November 3rd, 2008 at 11:14 am | # |

    Hi Maangchi,,,
    Thanks for these recipe, actually yesterday was my husbands birthday but his busy in his work and i also forgot to greet him…
    Maybe making your Gyungdan will make him happy,
    Thanks a lot,,,
    and please please please can u suggest another recipe
    for his special occasion???
    Just if your not busy Thanks a lot agin!!!

  75. Maangchi New York City My profile page joined 8/08
    Posted October 14th, 2008 at 7:07 am | # |

    rona,
    Wonderful! You must be busy Korean cooking all the time these days. Ok, I will keep your request in mind. More snack! Hobakjuk I posted last night will be good snack,too. Thanks!

  76. rona
    Posted October 14th, 2008 at 6:58 am | # |

    hi i use to make snack for my husband everyday for work to bring and all of that are from your website i use to cook almost everything I see on your video and it all turn so delicious it makes me feel proud that i can cook different korean food. and thanks to you^^ could you make some other recipe for snack.. you know^^ i want to make different dishes for my husband coz my husband works from monday to friday so it is 5 days of thinking what will i prepare what will i prepare.. hmn,, thank you in advance

  77. Maangchi New York City My profile page joined 8/08
    Posted October 9th, 2008 at 11:04 pm | # |

    Mary,
    No, this rice cake is served by itself. You could serve it as dessert or just snack.

  78. Mary
    Posted October 9th, 2008 at 10:34 pm | # |

    What is this usually served with?
    Im planning on making them soon!
    I wanted to try something Korean and at the same time vegetarian! This recipe is awesome!
    But is it served with rice? Or by itself?

  79. Maangchi New York City My profile page joined 8/08
    Posted October 6th, 2008 at 5:03 pm | # |

    Shiyonnie mom and Christine choi,
    Thanks a lot. I’m your fan, too! : )

    Jenny,
    yes, green tea powder will be too bitter. But I’m sure it was so pretty color. I am planning to post more rice cake recipes later. Thank you very much.
    Please wait until I post the recipe.

  80. Jenny
    Posted October 6th, 2008 at 10:27 am | # |

    I tried making today… was pretty successful… but tried green tea powder instead… was too bitter as too much was stuck to the gyungdan… thinking of peanut powder the next round…=)

    I was also searching for the recipe of steamed white rice cake with red bean (whole), shaped like a normal westerned cake… do you have the recipe to share?? I’m really crazy about rice cake now!! =)

  81. christine choi
    Posted October 5th, 2008 at 5:15 am | # |

    omg, i love you!

  82. Shiyeonnie mom
    Posted September 29th, 2008 at 5:24 pm | # |

    I’m your new fan!!!

    I’m definitely making 경단 tomorrow.

    It looks so easy to make and simple.

    I’ll let you know how the result comes out!

  83. Maangchi New York City My profile page joined 8/08
    Posted September 15th, 2008 at 7:46 am | # |

    http://extraschmaltz.blogspot.com/

    “I also forgot to rinse them in cold water, so they flattened out a little as they cooled on the plate”

    LOL, whatever it looks like, it is good as long as it’s tasty!

    I feel you will make the most delicious gyungdan next time. Actually making gyungdan is kind of difficult.

    Thank you!

  84. http://extraschmaltz.blogspot.com/
    Posted September 14th, 2008 at 10:04 pm | # |

    I finally made these! I was craving them after you posted the fancier ones for Chuseok, but these seemed simpler and good enough for what I wanted. Sadly, my camera isn’t working, but they turned out pretty well. I used brown sesame seeds instead of black ones and only made one color. I also forgot to rinse them in cold water, so they flattened out a little as they cooled on the plate. They taste great, though! I think next time I will reduce the cinnamon (just for personal taste), but overall I like them a lot. Thanks!

  85. Maangchi New York City My profile page joined 8/08
    Posted August 21st, 2008 at 10:37 pm | # |

    Thank you for the link. It’s interesting colorful rice cake.

  86. Jennifer
    Posted August 21st, 2008 at 2:05 am | # |

    Maangchi,

    when I go to the chinese store they have the rice cakes with red bean inside like gyung dan. I don’t know the chinese name for it though. But they put sometimes peanuts and coconut and food color. It looks alot like this one.
    http://www.c4vct.com/kym/bento/photos/palitaw.jpg

    I’m going to try to make your recipe with the sesame seeds though.

  87. Maangchi New York City My profile page joined 8/08
    Posted August 20th, 2008 at 11:36 pm | # |

    Jennifer,
    coconut? creative idea,

  88. Jennifer
    Posted August 20th, 2008 at 11:16 pm | # |

    Maangchi what about rolling them in coconut? I’ve had that before it had red bean inside but rolled in coconut.

  89. Norah
    Posted August 11th, 2008 at 10:17 pm | # |

    Hello how about Spicy Rice Cake?? [it’s called dan bok ke i think ]

  90. Maangchi New York City My profile page joined 8/08
    Posted August 7th, 2008 at 6:44 pm | # |

    Anonymous,
    After boiling the red beans until they are very soft and easily crushed, add powder sugar. That’s the recipe. Otherwise, your red bean paste will be too watery.

  91. Anonymous
    Posted August 7th, 2008 at 4:43 pm | # |

    I was wondering if I could put the brown sugar in while the red beans are cooking in the pot because I have the block version of brown sugar .. not the powder version LOL
    Would it be the same ?

  92. Maangchi New York City My profile page joined 8/08
    Posted August 5th, 2008 at 7:55 pm | # |

    kelly,
    let me know how your rice cake turns out! 16 year old! old enough to cook. : )

  93. Kelly
    Posted August 5th, 2008 at 7:29 pm | # |

    Hey!
    I’m so exited to try this! Being 16 and from an Indian family I’ve never really cooked something like this. It’ll be a great experience. ^_^

  94. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 11:26 pm | # |

    Amy,
    You like cooking! At least you are interested in learning some korean cooking. Thank you for your interest in my recipes.

  95. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 11:25 pm | # |

    xxforgetangelxx,
    oh, I’m very sorry about late reply. I read your questions a while ago, but forgot to answer it and found today.
    Glutinous flour is sweet rice flour!
    I hope you read my comment.

  96. amy
    Posted July 20th, 2008 at 10:57 pm | # |

    Hi! I am a Korean American girl who is clueless about Korean recipes. I barely know how to make kimchi jigae and ddukgook. That’s about it. Anyway, I ate a really good sweet bean soup and my friend’s house and found this recipe. i’m trying it out as I type. Thanks so much!

  97. xxforgetangelxx
    Posted July 9th, 2008 at 6:57 am | # |

    언니! your gyung dan looks great! i’ve been searching all over the internet to find a good recipe for korean sweet rice cakes and yours really catched my attention…it looks tasty but as you may not know im from the philippines and i’m not sure if i can find these ingredients…is there any alternative for sweet rice flour? can i jnot use plain rice flour or just glutinous rice flour?

    i really want to try ur recipe…

    감사합니다 언니!

  98. Maangchi New York City My profile page joined 8/08
    Posted May 15th, 2008 at 12:49 am | # |

    hi,Anonymous,
    Sure, I am willing to become your older sister! : ) Thanks,

  99. Anonymous
    Posted May 14th, 2008 at 12:03 am | # |

    Hi, I was just watching your video on youtube and I can’t but wish that I could try these.. they look amazing!

    Can you be my older sister? Just kidding :) Thanks for the recipe!

  100. Maangchi New York City My profile page joined 8/08
    Posted May 10th, 2008 at 8:54 pm | # |

    Hi,Anonymous,
    Sure, I will think about making more sweet stuff. Thank you for your interest in my recipes.

  101. Anonymous
    Posted May 9th, 2008 at 12:19 am | # |

    I love this recipe~!
    could you make more videos on making sweet stuff such as desserts?
    well anyways.. love the gyung dan~!

  102. Maangchi New York City My profile page joined 8/08
    Posted April 29th, 2008 at 5:40 am | # |

    It’s called “dduk”.
    There are many kinds dduk(rice cake) and many different kinds of ingredients are used for it.

    One main ingredient is “rice flour or sweet rice flour”

    If you make dduk using beans, it’s called bean rice cake called “

    yes, someday I will make more rice cake video for those who want to learn how to make it.

    Thank you for taking a photo of the rice cake to show me and others.

  103. Ivan
    Posted April 29th, 2008 at 1:10 am | # |

    Watching your videos made me hungry for Korean food, so I went to the store and bought things to make the potato side dishes and kimchi. Everything turned out great!!! Thanks a bunch. Do you know how to make this kind of rice cake by chance?

    http://cdn.thingsasian.com/content/3800/12/images/dokartcle_feat.jpg

    I discovered these at the store near my house and I want to know how to make them but I don’t even know what they’re called.

  104. Maangchi New York City My profile page joined 8/08
    Posted April 26th, 2008 at 9:17 pm | # |

    Hi,audrey,
    Thank you for visiting my blog.

  105. Audrey J.
    Posted April 26th, 2008 at 6:12 pm | # |

    I just found your website..I’ve always wondered how to make delicious rice cakes.. thank you for posting your videos and recipes! I will add your blog to my blogroll :)

  106. Maangchi New York City My profile page joined 8/08
    Posted April 17th, 2008 at 6:41 pm | # |

    cassiopiea,
    Thank you for your interest in my recipes.

  107. cassiopiea
    Posted April 17th, 2008 at 11:30 am | # |

    Oh hello! Nice to meet you!!
    First time visiting here!
    I am really happy i found this blog!!
    Maangchi you got a cool and useful blog!
    After i watched your video i know i can learn lot from you!I enjoy cooking!! especially korean cuisine!! XD
    I love to eat gyung dan! I once eat it in a Korea store and the taste was so good!! I just can’t forgot the taste!!
    But the thing is i live in Malaysia and couldn’t find any rice cake here! I mean thats because i live in the other state and hardly i can get to buy oversea stuff.

    I don’t think anything else can replace it other than gyung dan right?

    TQ!

  108. Maangchi New York City My profile page joined 8/08
    Posted April 16th, 2008 at 6:22 am | # |

    anne.h,
    Oh, you like rice cake? : )
    I should say from this moment “some Americans like rice cake!”

    The leftover gyungdan should be kept in the freezer. When you feel like eating it, reheat it using microwave oven.
    When very fresh rice cake is kept in the freezer, you don’t even have to reheat it. Just thaw it at room temperature.

    The gyung dan I made for the cooking video was kept in my freezer right after I made it. Next day, I took it out from the freezer and place it at room temperature for hours until it became soft. I gave it to my friend’s daughter.

  109. anne.h
    Posted April 16th, 2008 at 12:25 am | # |

    Gyung dan are delicious! I just made some with soybean powder coating.

    Storage: Should I keep the gyung dan in the fridge?

    Taste: I’ve had Japanese mochi before, they are very gooey–but I put my gyung dan in the fridge and they were chewy. Should the dough be chewy or gooey? (Both are good, but I am one American who enjoys the “weird” gooey dough!)

  110. james
    Posted April 4th, 2008 at 1:21 am | # |

    http://yakap.org/2008/04/gyeongdan.html
    ;)
    I used double the hot water for the dough because I couldn’t shape it without crumbling. O_O

  111. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted March 26th, 2008 at 10:52 pm | # |

    oh those are awesome!!! i made something very similar to those while i was staying in taiwan two summers ago. taiwanese make it slightly different.. it’s so much fun though!

    yours look great!! :)

  112. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2008 at 12:41 pm | # |

    Anonymous!
    Wow, I’m impressed with your passion about making totally new food!

    Regarding your question:
    “do i need to set the dough aside for a period of time to like “set” or sth? if so, how long? isit okay if i dont put any coating on it :D”

    No need to set the dough aside a long time. You make gyungdan right after finishing the dough. If you like to make it later, put the dough in a plastic bag and keep it in the refrigerator and use it when you are ready (less than 3 hours).
    I can’t imagine gyungdan without coating powder. It’s like naked body exposed. : )

  113. Anonymous
    Posted March 22nd, 2008 at 9:59 am | # |

    hello! I’ve decided to try out ur recipe for the gyung dan. Ive just made the red bean paster and its in the fridge right now. i intend to make the gyung dan tmr morning, which is like a few hours later LOL. but the steps to make the dough and all seems a lil hard.. anything to take note of? do i need to set the dough aside for a period of time to like “set” or sth? if so, how long? isit okay if i dont put any coating on it :D

  114. Maangchi New York City My profile page joined 8/08
    Posted March 19th, 2008 at 4:34 pm | # |

    keikei mama,
    oh, thanks a lot.
    Actually lots of korean housewives can cook as well as me. : )
    I’m happy to hear that I could motivate you to cook. Yes, homemade food is number one.

  115. keikei mama
    Posted March 19th, 2008 at 12:16 am | # |

    you are absolutely amazing!!!! I was impressed with all of your cooking skills on all of your previous videos (which I’ve enjoyed watching more than a few times each!!!), but this one takes the cake! most korean people know how to make some of the dishes you’ve demonstrated, but don’t know how to make dduk very often. and also, you make it look so simple and easy! i am really impressed at your cooking skills as well as your teaching skills. you are very good at both. you really inspired me to cook some dishes i was reluctant to do. my mom lives 3 hours away and i miss her food very much. with your videos & recipes, it makes me want to cook more dishes for myself. thank you, maangchi!!!!

  116. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2008 at 5:59 am | # |

    Hello anonymous,
    Sesame seeds powder and toasted soy bean powder are very delicious, but sage brush powder (ssook gaa ru) has strong herb flavor. I recommend using only sesame and soy bean powder because you are not accoustomed to the strong “ssook” flavor. Let me know how it goes. Good luck! : )

  117. Anonymous
    Posted March 17th, 2008 at 1:31 am | # |

    Hi Maangchi, I was wondering what sagebrush powder and soybean powder tastes like since I’m going to make this recipe. I’ve never had those but I have had black sesame seeds before and I’m kinda afraid to try the sagebrush and soybean powder because I might not like it. Can you give me a little insight? Thanks!

  118. Maangchi New York City My profile page joined 8/08
    Posted March 15th, 2008 at 6:26 am | # |

    Kaira2006
    Yes,using food coloring is ok.
    However, rolling them in powdered sugar sounds strange for me.

    I would rather roll them in potato starch powder than sugar. Don’t forge to fill sweet red bean paste inside the balls.

  119. Kaira2006
    Posted March 15th, 2008 at 3:20 am | # |

    Hello Maangchi!

    This video is so awesome. Thank you for taking the time and putting up your recipes.

    For the rice cakes, I was wondering if its okay to put food coloring in the dough? Or possibly rolling the balls in powdered surgar? (would that make it too sweet?)

    감사합니다!

  120. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2008 at 10:43 pm | # |

    James,
    You made songpyun rice cake before, so it was a good practice.

  121. james
    Posted March 13th, 2008 at 9:30 pm | # |

    I just know it’s gonna be hard to fill and seal these puppies up coz when I made 송편 last year I tried stuffing some of it with jam. That was a mess, heheh. I will try to make 경단 for a friend. I’m sure it will be appreciated. I just hope it turns out OK. Thanks for the recipe.

  122. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2008 at 5:31 pm | # |

    Hi, Lillian,

    yes, problem is that you can’t eat the rice cake for a long time. One day after, it usually gets hard. So I usually keep the rest of rice cake in the freezer after eating some.

    Whenever I want to eat, I just thaw it at the room temperature or use the microwave oven.

    By the way, follow the recipe in my blog. Use 3/4 cup or 1 cup of hot water instead of 2/3 cup (in the video, I said) when you make rice cake dough for 2 cups of sweet rice powder. ok?

    Today I followed my own recipe exactly again to make “daan pot juk”(sweet red bean porridge with rice balls) to use the leftover bean paste from the gyungdan video, but I found out the 2/3 cup of hot water was too less than enough. I am sure I probably I put less than 2 cups of flour. : )

  123. Lillian
    Posted March 13th, 2008 at 3:11 pm | # |

    Mmm these look so good. I like to get these things in the store but they’re so expensive and not always fresh! I had a Chinese roommate who would make them with black sesame filling and no coating, and those were good too.

    Maybe I will make these for Mother’s Day!

  124. Maangchi New York City My profile page joined 8/08
    Posted March 13th, 2008 at 5:49 am | # |

    Grace,
    Thank you!

  125. Anonymous
    Posted March 12th, 2008 at 11:18 pm | # |

    This is great, I always wondered how they make these. You make it look easy, Maangchi!

    Grace, from Boston, MA


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