GYUNGDAN (RICE CAKE BALLS) Maangchi Recipe_0431
First batch I made on April 10, 2011 for the very first time and they did not last long, along with my work friend we ate them in less than 5 days. On April 15, 2011, my second batch of rice cake turned out even better and bigger; I used up the left-over sweet red-beans filling from the first batch; and coated them with Mugwort and Roasted Soy Bean Powder. These four are for my friends and the rest are for ourselves, hope they last longer than a week! ;) They are deliciously addictive.
The recipe is here.

Posted on Friday, April 15th, 2011.
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2 Comments:

  1. Maangchi New York City joined 8/08 & has 12,045 comments
    Posted April 15th, 2011 at 8:59 pm | or create a profile.

    wow, these 5 rice cake balls look like artwork! Great!

    • oksipak California joined 1/11 & has 72 comments
      Posted April 15th, 2011 at 9:10 pm | or create a profile.

      Yep, I just noticed that I don’t know how to count. ;) Originally I had 4 of them in the container, then I squeezed the 5th one in the middle, so 4 was on my mind the entire time. Ok, that’s my excuse and I’m sticking to it. Hehe hehe.

      Thanks for being so kind Maangchi. The best thing about making our own Korean homemade food is that we know exactly what ingredients are being “stuffed” in our stomachs, Maangchi’s ingredients! :)

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