Yesterday I had a craving for something sweet and chewy! : ) Making chapssaltteok (Korean style mochi) at home is easier and faster for me than going to a Korean bakery because I always have some sweet red beans in my freezer. Green color is from green tea powder! The recipe is here
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
I love these mochis. Made one of the mochi recipes on your list after I courageously and proudly passed making the Manju. I was so happy that all went well. The mochi rolled up exactly as you showed they should. They floated as they were supposed to, and they were delicious when fresh-love that soybean powder. However, the next day when I took them to work I thought I had mistakenly brought the golf balls… Mind you, this did NOT stop my coworkers from eating them away in record time! … and there’s something to be said for crunchy mochis…LOL One of my friends said I may have used the wrong kind of rice flour ) : Can you tell us what the properties are of the “correct” rice flour?