Comments on: Rice cake (gyungdan)

By: Maangchi

Maangchi — Tue, 29 Dec 2009 15:33:04 +0000

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.

By: Salley

Salley — Mon, 28 Dec 2009 22:54:01 +0000

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.

By: Kathleen

Kathleen — Mon, 14 Dec 2009 06:47:52 +0000

2. you are probably thinking 송편(songpyeon). do they squish and explode when you bite them? they are usually pink, green or white…?

Here is her recipe – http://www.maangchi.com/recipe/songpyeon

By: Meaghan

Meaghan — Mon, 16 Nov 2009 05:53:28 +0000

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!!!

By: Maangchi

Maangchi — Tue, 10 Nov 2009 14:30:28 +0000

I don’t know what it is. It must be made with black sweet rice (glutinous). http://www.maangchi.com/ingredients/black-sweet-rice
It’s sticky rice, so you may have an idea of making the food that you tasted in Korea. And also check my samgakkimbap. It’s kind of jumeokbap.
http://www.maangchi.com/recipe/samgakkimbap

By: Rach

Rach — Tue, 10 Nov 2009 03:40:06 +0000

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.

By: Veronica Lee

Veronica Lee — Wed, 14 Oct 2009 03:12:09 +0000

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…

By: Anonymous

Anonymous — Tue, 13 Oct 2009 08:59:05 +0000

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

By: Konni

Konni — Tue, 15 Sep 2009 12:12:25 +0000

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

By: Maangchi

Maangchi — Mon, 14 Sep 2009 15:27:35 +0000

Hi,Laurie,
The red beans that I used are called azuki beans, too.
http://en.wikipedia.org/wiki/Azuki_bean
I posted the photo of red beans here:
http://www.maangchi.com/ingredients/red-beans

Good luck with making beautiful and delicious gyungdan!