Comments on: Rice cake (songpyeon)

By: christinajin

christinajin — Sat, 11 May 2013 03:21:01 +0000

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

By: Maangchi

Maangchi — Mon, 06 May 2013 12:27:16 +0000

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

By: Maangchi

Maangchi — Mon, 06 May 2013 12:25:37 +0000

“..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.

By: christinajin

christinajin — Sun, 05 May 2013 21:08:19 +0000

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?

By: Bia-Unnie

Bia-Unnie — Fri, 28 Sep 2012 18:38:02 +0000

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?

By: annabanana

annabanana — Sat, 15 Sep 2012 04:16:22 +0000

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

By: shikiziika

shikiziika — Thu, 06 Sep 2012 12:28:01 +0000

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

By: Maangchi

Maangchi — Mon, 30 Apr 2012 16:02:34 +0000

“exactly this flour but not the frozen one ..” If they say you can make songpyeon with it, I think you can. You don’t have to freeze it. Check this out please. http://www.maangchi.com/talk/topic/how-to-make-rainbow-rice-cake-with-dry-rice-flour

By: korealoveforever

korealoveforever — Sun, 29 Apr 2012 05:44:42 +0000

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

By: Maangchi

Maangchi — Mon, 26 Dec 2011 12:03:39 +0000

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.