Recipes

Rice cake

Songpyeon 송편

Songpyeon is a Korean traditional rice cake to eat on Chuseok, which is celebration of the year’s good harvest. Traditionally it’s made with the rice of the first harvest of the year. Chuseok is August 15 by the lunar calendar, which is usually in the middle of September by the solar calendar. This year it’s September 14th.

Ingredients:

Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder.

Make the dough:

  1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature.
  2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting.
  3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C)
  4. Boil 2 cups of water for your rice dough.
  5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it’ll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
  6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.
  7. Bowl C (green songpyeon): add a pinch of salt, 1 ts of ssookgaru (mugwort power) and 3.5 tbs boiling water. Mix it with a wooden spoon and knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside.Tip: You will need to add 3.5 tbs of water because of  the 1 ts of ssookgaru.

Make the filling:

Roasted sesame seeds powder filling:

  1. Grind ¼ cup of roasted sesame seeds using a coffee grinder for 15-20 seconds.
  2. Transfer the ground sesame powder into a small bowl and mix it with ¼ cup of brown sugar and a pinch of salt.Tip: if you grind too long, the powder will become sticky from the oil in the seeds.

Mung bean powder filling:

  1. Wash and drain ¼ cup of dried and skinned mung beans and put them in a pot with a thick bottom.
  2. Add ¼ cup of water and a pinch of salt to the pot and simmer it for 30 minutes.Tip: Be sure not to burn it – simmer over the lowest heat.
  3. Open the pot and use your wooden spoon to crush the beans into fine powder.Tip: if you make more than ¼ cup of mung bean powder, you may have to use your grinder or food processor to grind it finely.
  4. Transfer the crushed mung bean powder into a small bowl or container and wait until it cools down.
  5. Add ¼ cup of white sugar and mix it. That’s it!

Let’s make songpyeon now!

    1. Break off a piece of rice dough about 1 inch in diameter and roll it between your palms to make a rice ball. Then press your thumb in the center of the ball to make it shaped like a cup.
    2. Fill the cup with either sesame filling or mung bean filling using a small spoon, and seal it using your thumb and index fingers.

making-songpyeon

  1. Place all the raw rice cakes (songpyeon) on a plate.
  2. Wash your pine needles thoroughly with a little dish soap. Towel dry them.
  3. Put some water (4 cups) into a steamer and boil it. When it starts boiling, place a damp cotton cloth on the bottom of the steamer tray.
  4. Make a bed of pine needles on the wet cloth and put the raw songpyeon on top. Put more pine needles on top of the songpyeon, too.Tip: Pine needles stop the songpyeon from sticking together and give them a good flavor.
  5. Steam it for 25 minutes over medium high heat.
  6. Prepare some cold water in a large bowl, and drop in a little sesame oil.
  7. Dump your steamed songpyeon into to the cold water and quickly remove pine needles. Take them out, put them on a plate to serve.

Enjoy your songpyeon and happy Chuseok!

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90 Comments:

  1. smilesr4me United States My profile page joined 7/14
    Posted September 15th, 2014 at 5:10 pm | # |

    Maangchi~

    My husband really likes 꿀떡. I want to make it for him soon, do you have any recipe for making 꿀떡? I would really be so happy if you have any suggestions! 감사합니다!!

    메간

  2. sarah.t.17 Hampshire, United Kingdom My profile page joined 8/14
    Posted August 15th, 2014 at 5:19 pm | # |

    Hi Maangchi, do you have any other recipes that you could share that requires mugwort powder? Or do you know how to store them or any tips to keep them edible for longer? I’m afraid that most of it will go to waste after the expiry date if I only need to use 1 teaspoon for this recipe. Thank you so much for sharing so many great recipes! ^^ Sarah x

  3. Benjamin887 Brossard, Montréal, Canada My profile page joined 6/14
    Posted July 28th, 2014 at 9:24 pm | # |

    Hello Maangchi! I have a question for you. I have tried many times making songpyeon for Chuseok. The dough was always cracking and was not smooth. Is it because my rice flour was not fine enough (I made homemade Korean rice flour using sushi rice and maybe it was not as fine as it should be)? Can you give me advices to avoid my dough from cracking please?
    Thank you and I hope to improve my songpyeons before Chuseok ;)

  4. MeeAe Colorado My profile page joined 2/13
    Posted September 19th, 2013 at 2:56 pm | # |

    Happy Chuseok! Maangchi thanks for the advice about the Kkaktugi, it turned out beautifully this time, no funny smell. About the Songpyeon–the dough was kind of cracking while I was shaping them, even tho I added a little more water and kept it moist. Is this normal? Btw I made pink color with hot cranberry juice instead if water because I had it in my fridge and it was pretty! Is the dough supposed to be kind of cracking?

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2013 at 1:16 pm | # |

      Happy Chuseok! : )
      “Is the dough supposed to be kind of cracking?” Did you use very hot boiling water when you made the dough? If you did, you should knead the dough longer until the texture is very smooth just like playdough.

  5. iluvmaangchi Vancouver My profile page joined 8/13
    Posted August 29th, 2013 at 11:04 pm | # |

    Mmm…..this is one of my favorite Korean desserts!! Thanks so much for sharing Maangchi! :D

  6. christinajin Puyallup, WA My profile page joined 5/13
    Posted May 5th, 2013 at 5:08 pm | # |

    I love your website! I am half Korean and grew up eating Korean food on special occasions. This made me think that Korean food was difficult or time consuming, so I was always hesitant to learn. After finding your website, I cook Korean food every day! Thank you so much for making learning so easy and fun! Keep up the good work!
    P.S: what is the difference between songpyun and gyepiddeok?

    • Maangchi New York City My profile page joined 8/08
      Posted May 6th, 2013 at 8:25 am | # |

      “..After finding your website, I cook Korean food every day!..” I’m so happy to hear that! : )
      The texture and the taste of songpyeon and gaepiddeok are different. Songpyeon is a little harder and chewier than gaepiddeok. And Songpyeon, shaped with rice flour dough, is steamed. The filling is usually cooked beans or sesame seed powder.

      Gaepiddeok is made with cooked rice cake stretched thinly, and sweet red bean paste is inside. The shape is a half moon. I will post my gaepiddeok recipe someday.

      • christinajin Puyallup, WA My profile page joined 5/13
        Posted May 10th, 2013 at 11:21 pm | # |

        Thank you Maangchi! I really appreciate your speedy response… I feel like I got a celebrity reply! ^_^

  7. Bia-Unnie Brasil My profile page joined 8/12
    Posted September 28th, 2012 at 2:38 pm | # |

    Mangchi, can I replace: Frozen rice flour, sesame seeds, sesame oil, dried and skinned mung beans, pine needles, mugwort powder, strawberry Jell-o powder
    with any other ingredients?

  8. shikiziika philippines My profile page joined 9/12
    Posted September 6th, 2012 at 8:28 am | # |

    hi . what are the alternatives or substitute for mung beans,pine needles,jello and mugwort powder ? ?because those are not available here. thanks :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 6th, 2013 at 8:27 am | # |

      If they are not available, make white songpyeon and use sesame seed powder filling. It will turn out delicious!

  9. korealoveforever USA My profile page joined 1/12
    Posted April 29th, 2012 at 1:44 am | # |

    Maangchi, I have a question, I was thinking about making this desert for a long time, but could not get all the ingredients. Well, finally I found almost everything, but I am little bit confused, you said that rice flour needs to be frozen, but when I asked in the grocery store they showed me exactly this flour but not the frozen one and they said yes this flour is for songpyon. So do I need to freeze it before I use it, or its just the wrong stuff? Also, really dumb question, where do i get pine needles? Grocery store didnt have it, do i just get it from regular tree? :) where I live we have lots of those trees……. Thank you

  10. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted December 25th, 2011 at 7:55 pm | # |

    Maangchi , i bought this yesterday from the grocery store .. just wondering , is it supposed to be a little on the chewy side ?? thanks !

    • Maangchi New York City My profile page joined 8/08
      Posted December 26th, 2011 at 7:03 am | # |

      You mean it was too chewy and hard? Any type of rice cake gets hard in several hours after it is made. We usually keep the leftover rice cake, when it’s still fresh, 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.

  11. eera94 kuala lumpur My profile page joined 12/11
    Posted December 18th, 2011 at 3:38 am | # |

    is it different between frozen rice flour and rice flour ?? And can i just use sweet rice flour?

    • Maangchi New York City My profile page joined 8/08
      Posted December 19th, 2011 at 11:01 am | # |

      This recipe needs short grain rice flour. If you want to make homemade rice flour for this recipe, soak short grain rice in cold water overnight and drain it. Then grind it finely. Korean grocery store sells short grain rice flour in the frozen section. The rice flour is wet, so it should be kept in the frozen section.

      • annabanana Vancouver, Canada My profile page joined 2/09
        Posted September 15th, 2012 at 12:16 am | # |

        maangchi, does the rice need to be dried before ground? thanks.

  12. karmijo Belle Fourche, SD My profile page joined 9/11
    Posted September 29th, 2011 at 9:34 pm | # |

    MMM I love them and I remember when I was a kid they had this one with sesame seed with the sweet liquid oh I miss them can you tell me what is that sweet liquid?
    thanks Kim

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2011 at 10:43 am | # |

      That’s melted sugar. When rice cake is steamed, the sugar mixture will be melted. yum!

      • fantasycouple USA My profile page joined 9/11
        Posted October 3rd, 2011 at 9:48 pm | # |

        Maangchi, can you show us how to make rice cake with sesame seeds and melted sugar inside? Thanks

    • karmijo Belle Fourche, SD My profile page joined 9/11
      Posted October 8th, 2011 at 9:30 pm | # |

      Mmmm Thank you, :)

  13. Charmaine Singapore My profile page joined 6/11
    Posted August 29th, 2011 at 8:52 am | # |

    Hello. Hm, I have been finding frozen rice flour, but can’t seem to find it. Can I use other rice flour?

  14. Stellalicious New York My profile page joined 8/11
    Posted August 25th, 2011 at 12:44 am | # |

    Can I use green tea (matcha) powder instead of mugwort powder?

  15. KimHyunJoongieLover United States My profile page joined 6/11
    Posted June 17th, 2011 at 6:12 am | # |

    Hi!! I was wondering that if I bought the sweetened frozen rice flour, then would the songpyeon with the mung bean filling be too sweet? Maybe I should lessen the amount of sugar to the mung beans?

    Thank you~

  16. Hyunjin My profile page joined 5/11
    Posted May 10th, 2011 at 6:56 pm | # |

    Can I use red been filling instead of sesame seeds and mung beans?

  17. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted September 24th, 2010 at 10:26 pm | # |

    We made these tonight with regular rice flour (we didn’t have any frozen at home). We added a lot more water to the dough than called for, but I think they turned out well. Luckily my husband has made songpyeon with my Mother-in-law before so he knew the consistency that the dough should be.

    I used red and green food coloring for the dough. It turned out pretty bright so I had to tone it down with the white songpyeon dough. So we ended up with just pink and green songpyeon. I will try the jello powder next time.

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2011 at 9:18 am | # |

      awesome news! Your husband must be really interested in getting involved with making delicious food! Making good food together makes happy family! Jello powder sounds good. Let me know the result and upload the photo on my website if you can.

  18. fokim My profile page joined 9/10
    Posted September 22nd, 2010 at 2:37 pm | # |

    안녕 maangchi!!!
    i find your site by accident i am 25 from greece and my loving omma was korean
    송편 was my favorite dish!!!when koreans were more here every september they celebrate and made it…unfortunately its been 18years since i ate it!!!!
    do you knowhow can i have the ingredients here in greece???please???
    감사합니다

  19. skt My profile page joined 9/10
    Posted September 19th, 2010 at 6:39 pm | # |

    hi maangchi – my husband and i love your site and have made a ton of your recipes! for chuseok, i thought i’d try to make my own songpyeon with your help. unfortunately, it didn’t work out. the dduk consistency was a little weird and all the songpyeon deflated in shape when steamed — they all just looked flat and smushed. any thoughts? i want to try again so i can make it well for next chuseok!

    • Maangchi New York City My profile page joined 8/08
      Posted May 12th, 2011 at 10:04 am | # |

      The dough must have been too wet. Did you add hot water when you knead the dough? If so, add less hot water and knead longer until the dough gets smooth so that it won’t fall apart when you steam it.

  20. Lynn4949 Singapore My profile page joined 4/10
    Posted June 13th, 2010 at 12:09 am | # |

    Hi Maangchi,
    Thank you for sharing the recipes with us.
    In your kimchi’s recipe, the ingredient of sweet rice flour is glutinous rice flour, right? Then how about the rice flour in the recipes of Rainbow Rice Cake and Rice Cake (songpyeon)? Is the must to use Frozen Rice Flour? Is not easy to get these ingredients in Singapore, can I use those normal Rice Flour? Noted from Wan’s comments, she used the glutinous rice flour to make the songpyeon and turn out successful, wanted to know are the other ingredients’ meaurement unchanged? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted June 13th, 2010 at 9:46 am | # |

      My answers:

      1, yes, glutinous rice flour is sweet rice flour called chapssal in Korean. http://www.maangchi.com/ingredients/sweet-rice-flour

      2. For rainbow rice cake, you have to use rice flour made with short-grain rice which is soaked overnight and ground finely. Normal rice flour (dried)won’t be cooked properly even though you steam it for hours and hours.

      The reason I use frozen rice flour sold at a Korean grocery store is that it is pre-soaked and ground. The rice flour is wet, so it has to be kept in the freezer. Otherwise it will go bad easily.

      So if you want, make your own wet rice flour!

  21. Dee202 My profile page joined 6/10
    Posted June 5th, 2010 at 6:10 pm | # |

    Hi Maangchi..

    I will be experimenting with the process of making the songpyun. This will be my first attempt and I ABSOLUTELY LOVE THEM already made! I do, however, have one question. I went to the Korean store and bought the frozen rice flour. It comes in Sweetened and UNsweetened. I didn’t know which to buy. What do you suggest? *btw, I picked up ONE bag of each because I want to make these sooooo bad!

    Thank you

  22. justineee Washington My profile page joined 3/10
    Posted March 28th, 2010 at 10:39 pm | # |

    Hey! I made this with all different colors of jello and i made a songpyeon cake for my sisters birthday! It was so cute! And i also found out (by accident) that if you put some of the jello powder into the filling it adds a nice fruity taste! Im 100% south korean so these recipes bring back happy memories. Thank you so much Maangchi!

    ~ Justine

  23. HeeYoun Seattle, WA My profile page joined 3/10
    Posted March 27th, 2010 at 2:17 pm | # |

    I bought rice flour to try these out, but it wasn’t korean, I believe it was made in thailand. I assumed that It’d be the same since it was the only rice flour I could find at the grocery store. When I added the three tablespoons of water it remained crumbly. So I added some more water. Eventually it did ball up, but it wouldn’t stretch very well, it seemed to break apart very easily. I’m guessing I got the wrong kind of rice flour.

    I was also wondering about how long did you have to kneed the rice flour and water before it turned into dough?

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2010 at 2:46 pm | # |

      Heeyoun, you must have been frustrated when you tried to make this rice cake! But all answers to your questions are in the recipe right on this page!
      You have to get rice flour made with short grain rice and sold in the freezer section because it’s a little wet.

  24. yashi London, UK My profile page joined 2/10
    Posted March 2nd, 2010 at 12:42 pm | # |

    Ah I went to my Korean grocery shop last week in C.London, and I bought this platter of different ddeok! It was delicious and they had these cute songpyeon which were slightly bigger than marbles and they were coloured pink, yellow and green on one side and white on the other!^^
    Now I have some idea of the texture when I try to make it ^^

  25. wan Singapore My profile page joined 1/10
    Posted January 10th, 2010 at 10:37 pm | # |

    HI Maangchi,
    thank you for all the hard work you have put in so that we can have korean food. I made the songpyeon using glutinous rice flour (the only short grain rice flour I can find here) and it turned out great. We were eating it as fast as we could make it. My mother-in-law loved it too. After cooling it didn’t turn hard either! thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted January 11th, 2010 at 9:30 am | # |

      oh, yeah? Glutinous rice flour works for this recipe? hmm, thank you for letting me know about it.

  26. Ricci
    Posted December 16th, 2009 at 12:32 am | # |

    Hi there! I just want to ask is this the same as Manna Tteokjib? I would like to make it but I can’t find a recipe. Can you help me? Thanks ^^

  27. Paul
    Posted December 11th, 2009 at 2:44 am | # |

    Foods from Korea , Japan and Vietnam are so much better than food over here (north America) T.T. Is there a Korean version of Vietnamese Pho that you know Maangchi?I would love to learn how to cook it.

  28. Susie
    Posted December 3rd, 2009 at 1:09 am | # |

    So, the cotton cloth you use to steam the rice cake, can I just use a clean kitchen towel?

  29. Eun Young
    Posted November 17th, 2009 at 2:19 pm | # |

    What a great video. I appreciate the time you two took to make and post this video. I plan on making songpyun this weekend! Thanks!

  30. Anonymous
    Posted November 1st, 2009 at 3:11 pm | # |

    hi im mira from athens greece, im glad that i found your site, i enjoying your cooking demo, and trying to cook every recipe that you making. anyway more power to your cooking site,. if you dont mind send me of your recipe in my email (myramanifor_2007@yahoo.com),thank you…

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 8:35 am | # |

      You are from Athens, Greece! I’m very happy to be found by you! : ) Welcome to my website.

  31. Anonymous
    Posted October 2nd, 2009 at 6:15 pm | # |

    i made them, but they turned out tough ;__; i don’t know why. Is it because i steamed them in a rice cooker?

    • Maangchi New York City My profile page joined 8/08
      Posted October 2nd, 2009 at 8:57 pm | # |

      Maybe the dough was too hard? I don’t know the answer.

      • Anonymous
        Posted October 2nd, 2009 at 9:47 pm | # |

        I made another batch that turned out better! =D I had been letting them steam for too long. Probably because my rice cooker’s steamer is smaller than the one you used. I tried it for 15 minutes instead of 25 and they turned out perfect! Well perfect as far as texture goes, haha. I’ve never had them before so i don’t know how they should taste. thanks so much for sharing the recipe! ^ㅂ^

        • Maangchi New York City My profile page joined 8/08
          Posted October 2nd, 2009 at 10:36 pm | # |

          oh, you solved the problem by yourself! Practice makes perfect! : ) Thank you for your update!

  32. Anonymous
    Posted October 1st, 2009 at 4:16 am | # |

    i usually have two types of rice flour plain and glutinous should i be using glutinous for this recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2009 at 3:53 pm | # |

      oh, plain rice flour (short-grain rice) is used for songpyeon rice cake. It’s sold frozen at a Korean grocery store.

  33. Elena
    Posted October 1st, 2009 at 2:38 am | # |

    Hi there! I’m a chef working in the Napa Valley who happens to be Korean American so I am thrilled to see this awesome site. I love your simple approach cooking Korean food. It’s a cuisine that is so satisfying and exciting to eat…of course I think it is the best! Have you ever made homeade hoddeukk?? I’ve only made the kind from the box (it’s not bad) but i want to make one from scratch!

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2009 at 3:50 pm | # |

      Thank you very much for your nice message and request!
      hoddeukk recipe will be posted in the future.

  34. lama
    Posted September 7th, 2009 at 9:24 pm | # |

    wow

    healthy food

    it’s food so good I hope I cook that

    I will try

    …………

    thank you very much so much
    hey Skilled cook

    I hope for you Success always ^^

  35. Suttipong Aramkun
    Posted August 30th, 2009 at 4:47 am | # |

    I’m from Thailand originally, but I live in Switzerland. I just got back from Korea last week. I was there for 3 weeks. In Seoul I got to eat Songpyeon every day – it was so good! Thank you for showing us how it’s made. Now I’ll try to make some at home. Unfortunately, the Korean ingredients are so hard to find here where I live. By the way, you’re a very beautiful woman and I think you’re also an excellent cook. Yesterday we had a party at my place. I invited 10 friends and I made Sundooboo jiggae, Japchae, Kimchi, Panjeon, etc … for them. My friends had never had Korean food before – but they loved it. Thank you ever so much for all your recipes – all the best from Switzerland!

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2009 at 4:59 am | # |

      Thank you very much for letting me know about your successful Korean cooking. You must be good at cooking!

  36. sofia
    Posted August 21st, 2009 at 4:06 am | # |

    hi maangchi, I’m sofia, I’m from chile and now i’m your fan! xD
    well, I found you for the recipe for kimchi , but I saw most recipes yours, and i love it!
    I want you come to chile and teach me! jeejje

    well, nice to meet you

    bye

  37. Jen
    Posted August 7th, 2009 at 10:34 pm | # |

    Hi Maangchi ! I was wondering is brown sugar important in the recipe? Can it be replaced with white sugar?

  38. Amy
    Posted July 7th, 2009 at 12:19 am | # |

    Hi, I am waiting for your posted recipes of mujigae ddeok and baekseolgi too. My kids & I LOVE them. Please email me when you have them – thank you very much!

  39. Jimbob
    Posted June 8th, 2009 at 10:48 am | # |

    Hi Maangchi – I’ve just bought some ready made songpyeon from a Korean supermarket (I’m really lucky to live near the Korean community in South London,) and wondered whether they would still need steaming or are they ready to eat? The texture seems very firm.
    Love your videos by the way. They’ve really got me excited about Korean food and I’ve made lots of your recipes. Hwedupbap is my favourite! Just tried doraji-saengchae for the first time – it’s fantastic. There’s so much I haven’t tasted yet.
    You must get your own TV show!

  40. Nishu
    Posted May 27th, 2009 at 3:31 am | # |

    Hi,
    Maangchi
    I Want To Ask That~~
    Do Mugwort Only Is Added For Colour Or
    It Have Any Uniue Flavour
    Thank You

    • Maangchi New York City My profile page joined 8/08
      Posted May 27th, 2009 at 7:26 am | # |

      It has its own unique herbal flavor. I use this powder for color and flavor. You could use roasted green bean powder or green tea powder, too.

  41. Annie
    Posted April 2nd, 2009 at 2:58 am | # |

    Hi maangchi. I am verry glad when find your site. I was try to cooc your cooking lesson from your video….and it’s so delicious. I was make Kimchi, khimchi jigae, and soon do fu jigae….thanks a lot for all

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2009 at 6:54 am | # |

      Wonderful wonderful! If you can make kimchi, you can make so many different kinds of Korean dishes with it. Thank you for your update!

  42. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 12:41 am | # |

    Gloria,
    yes, the rice cake you mention is mujigae ddeok (rainbow ddeok) and baekseolgi (white ddeok: sometimes some black beans are used). Yes, I will post the recipes someday. thank you!

    Kare,
    Just skip pine needles if they are not available around you.

  43. Kare
    Posted March 2nd, 2009 at 8:02 pm | # |

    Hi, let me first off say that I love this website! and your cooking, I’m learning alot…but I have one question, is there anyway I can substitute the pine needles for something else?

  44. Gloria
    Posted February 15th, 2009 at 8:57 am | # |

    I love your website and recipes. My family just moved to Japan, and they only have mochi style rice cakes. I miss dduk (especially the rainbow one and the white one with black bean). Do you know how to make those types of dduk? OH…and thanks so much for the kimchi recipe!! It doesn’t taste the same here.

  45. Maangchi New York City My profile page joined 8/08
    Posted January 27th, 2009 at 8:05 pm | # |

    KoreanLover,
    Thank you very much! Good luck with your presentation for Social Study class!

  46. KoreaLover
    Posted January 27th, 2009 at 7:04 pm | # |

    WOW!!!!! I needed to find out how to make this for Social Studies by tomorrow! You are awesome. By the way, cute hanboks! Where did you get them? I am from Korea and this stuff is so good! How did you become so successful? Thank you!^^

  47. Joongie Love
    Posted December 22nd, 2008 at 10:16 am | # |

    Oh, I never thought of that. ^^ Thank you very much, I will try using that. ^_^ I appreciate the help!

  48. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 5:53 pm | # |

    Joongie Love,
    How about using dried raisins?

  49. Joongie Love
    Posted December 21st, 2008 at 5:34 pm | # |

    Hi, I have been watching your cooking videos at youtube, and I think you are an excellent cook! You make it a lot easier to make these dishes, and they look so yummy. I have been wanting to try songpyeon for a while now, and I would love to make them on my own to see what they taste like but I don’t have any of the proper fillings. Is there any other sweet filling that I could use other than sesame seed, and bean paste? Thank you!

  50. Maangchi New York City My profile page joined 8/08
    Posted November 14th, 2008 at 8:04 am | # |

    Violet
    Yes, you can make songpyeon without pine needles.
    “frozen rice powder is made with rice soaked in water and ground.”

    So if you want, soak some short grain rice in water for about 12 hours, drain it, and grind it finely.

    I have never used dried rice powder to make songpyeon, so I can’t give you clear answer.

    Thank you!

  51. Violet
    Posted November 13th, 2008 at 11:33 pm | # |

    Hi Maangchi, thanks for your recipes. I am from Singapore. Lately, I have this keen in trying out to make Korean food at home. By chance I get tof ind your blog and I find it is great. Especially the videos I can learn from your demonstration too. It is great. Thanks so much. There is one question I would like to ask you. I wanted to try out making songpyeon at home. In Singapore I couldn’t find any pine needles. Can I use something else to substitute it or can I omit the pine needles? Beside that, in your recipe you are using frozen rice flour. That day I went to the korean supermarket in Singapore, they do not have frozen rice flour. Can I use the normal rice flour to substitute frozen rice flour? Thanks so much. Hope in future can see more Korean recipes and video demo from your blog. Thanks and wish you all the best.

  52. Maangchi New York City My profile page joined 8/08
    Posted October 4th, 2008 at 6:33 pm | # |

    dantyba,
    You could use any green vegetable such as spinach.

  53. dantyba
    Posted October 4th, 2008 at 5:45 pm | # |

    Just out of curiosity, since mugwort kind of a hard thing to find down here, are there any substitutions I can use? Also are there other types of traditional colors?

  54. Maangchi New York City My profile page joined 8/08
    Posted September 26th, 2008 at 7:40 am | # |

    dantyba,
    Interesting! I love steamed rice wrapped and steamed in banana leaves.

  55. dantyba
    Posted September 25th, 2008 at 9:56 pm | # |

    I think this is the ricecake I had at the Chuseok celebration at my church. I liked it so much because it reminded me of the Vietnamese Bánh dày my grandma used to make. Only difference was we ate it with a savory Vietnamese pate and steamed them on bannana leaves!

    I think I’ll give this recipe a spin once I get back home from college! Thanks Maangchi!

  56. Maangchi New York City My profile page joined 8/08
    Posted September 9th, 2008 at 8:31 am | # |

    uberathlete
    frozen rice powder is made with rice soaked in water and ground. The powder is a little wet, so it has to be kept in the freezer, Otherwise, it will go bad easily.

  57. uberathlete
    Posted September 9th, 2008 at 1:06 am | # |

    Hi Maangchi. I have a question about frozen rice flour. Is there any reason why the rice flour is frozen? In some asian stores they sell rice flour that isn’t frozen. Do they freeze the rice flour to keep it “fresh”. I find that unfrozen rice flour has a certain off-taste.

  58. Maangchi New York City My profile page joined 8/08
    Posted September 8th, 2008 at 1:58 pm | # |

    To Josh,
    Josh, oh, you are living in Busan now! Yes, the songpyun you made with others sounds very delicious! That’s how my grandmother made! Konggaru (roasted soybean powder) and chapsalgaru (sweet rice powder) are sold in a big grocery store in Korea. Ask a sales clerk to find the ingredients next time you go to lotte mart. Happy chuseok!

    To http://extraschmaltz.blogspot.com/
    Of course I miss the life in country side. I used to follow my grandmother to pick some green chili pepper, corn, and other vegetables. She prepared simple but the most delicious lunch with the fresh vegetables we picked together. I envy you! : )

    To Jo,
    The rice powder I use in this video is made with short-grain rice. Ask this question in forum in my website. You may get good answer there from others.

  59. Jo
    Posted September 8th, 2008 at 11:04 am | # |

    Aw adorable outfits ^^

    maybe a silly question, but: can I replace that frozen flour with normal fine rice flour? and should I in that case then get non-glutinous rice flour?

    get a bit confused by the many variations of something so “simple” as rice flour…

  60. http://extraschmaltz.blogspot.com/
    Posted September 8th, 2008 at 10:16 am | # |

    These look so delicious! You two are also adorable in your traditional dresses. Today I’m going to be making red pepper kimchi with cabbage and daikon from my garden, so I’ll be sure to send you pictures! Maangchi, do you ever miss living in the countryside?

  61. Josh
    Posted September 8th, 2008 at 10:02 am | # |

    I just made these yesterday! I went to a local temple in Busan and made them with a group of foreigners and Koreans. We steamed them in a huge iron pot over a wood fire. It was great! Yummy!

    I’m having trouble finding ingredients to make your recipes now that I’m in Korea! Isn’t that funny? I go to the local Lotte Mart and I can’t find kong garu or chapssal garu anywhere! Or any large quantities of black sesame seeds, or pine nuts, or big bunches of spinach. I think I need to start shopping at the shijang.

    Happy Chuseok!


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