Rice cake

Gyeongdan 경단

Rice cake is very familiar food for Koreans. Whenever special occasions come, the first thing my mother and grand mother planned was to make rice cake. However these days people are more likely to buy rice cake than make their own. I am going to make gyeongdan, rice cake balls and show you it can be a good gift.


Step 1:

Make red bean paste

  1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
  2. Lower the heat to low medium and simmer for 50 minutes.
  3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon.
  4. Add 1 cup of brown sugar, ¼-½ ts of kosher salt, 1 ts of cinnamon powder into the red bean paste and set it aside.

Step 2:

Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls

  1. Black sesame seeds:
    • Rinse and drain ½ cup of black sesame seeds in running water using a strainer.
    • Heat a pan over medium heat and pour in the sesame seeds.
    • Cook the sesame seeds by stirring with a wooden spoon.
    • The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes)
    • When the sesame seeds cool down, grind them with a coffee grinder.
    • Transfer the sesame seeds powder to a bowl and add 2 tbs sugar and a pinch of salt and mix it.
  2. Put ½ cup of toasted soybean powder (kong gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it.
  3. Put ½ cup of mugwort powder (ssook gaa ru in Korean) in a bowl and add 2
    tbs of sugar and a pinch of salt and mix it

Step 3:

Make rice cake dough.

  1. In a bowl, place 2 cups of sweet rice powder, 2 tbs of sugar, ½ ts of kosher salt.
  2. Pour 1 cup of hot boiling water little by little while you are mixing it with a spoon
  3. Mix the dough by hand.
    *tips: if you feel the dough is too wet, add some plain flour
  4. Put the rice cake dough into a plastic bag and set it aside

Step 4:

In a big pot, place a lot of water and boil it

Let’s make rice cake!

  1. Take the rice cake dough out from the plastic bag and place it on the cutting board.
    Tip: To protect the dough from being stuck to the board, sprinkle some plain flour before placing the rich cake dough.
  2. Divide the dough into 2 and roll each one to make cylinder shape and cut it into 18-20 pieces.
  3. Roll each piece of rice dough with your hands and make a hole in the middle of the ball with your thumb. Then turn the ball into a cup.
  4. Put the bean paste into the middle.
  5. Close it tightly and place it on a plate.
    Tip: While you are making rice balls, the rest of dough may get dried, so cover them with wet cloth or paper towel.
  6. Carefully put all the rice cake balls into boiling water. When the rice cake balls are cooked, they float. It will take about 3 -5 minutes until they float.
  7. Prepare lots of cold water in a big bowl.
  8. Put the cooked rice balls into cold water and drain them.
  9. Roll the cooked rice balls in the 3 different colors of powder and transfer them to a plate.

Enjoy it!


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  1. Hi! I am a Korean American girl who is clueless about Korean recipes. I barely know how to make kimchi jigae and ddukgook. That’s about it. Anyway, I ate a really good sweet bean soup and my friend’s house and found this recipe. i’m trying it out as I type. Thanks so much!

  2. 언니! your gyung dan looks great! i’ve been searching all over the internet to find a good recipe for korean sweet rice cakes and yours really catched my attention…it looks tasty but as you may not know im from the philippines and i’m not sure if i can find these ingredients…is there any alternative for sweet rice flour? can i jnot use plain rice flour or just glutinous rice flour?

    i really want to try ur recipe…

    감사합니다 언니!

  3. Maangchi New York City joined 8/08 & has 12,047 comments

    Sure, I am willing to become your older sister! : ) Thanks,

  4. Hi, I was just watching your video on youtube and I can’t but wish that I could try these.. they look amazing!

    Can you be my older sister? Just kidding :) Thanks for the recipe!

  5. Maangchi New York City joined 8/08 & has 12,047 comments

    Sure, I will think about making more sweet stuff. Thank you for your interest in my recipes.

  6. I love this recipe~!
    could you make more videos on making sweet stuff such as desserts?
    well anyways.. love the gyung dan~!

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    It’s called “dduk”.
    There are many kinds dduk(rice cake) and many different kinds of ingredients are used for it.

    One main ingredient is “rice flour or sweet rice flour”

    If you make dduk using beans, it’s called bean rice cake called “

    yes, someday I will make more rice cake video for those who want to learn how to make it.

    Thank you for taking a photo of the rice cake to show me and others.

  8. Watching your videos made me hungry for Korean food, so I went to the store and bought things to make the potato side dishes and kimchi. Everything turned out great!!! Thanks a bunch. Do you know how to make this kind of rice cake by chance?


    I discovered these at the store near my house and I want to know how to make them but I don’t even know what they’re called.

  9. Maangchi New York City joined 8/08 & has 12,047 comments

    Thank you for visiting my blog.

  10. I just found your website..I’ve always wondered how to make delicious rice cakes.. thank you for posting your videos and recipes! I will add your blog to my blogroll :)

  11. Maangchi New York City joined 8/08 & has 12,047 comments

    Thank you for your interest in my recipes.

  12. Oh hello! Nice to meet you!!
    First time visiting here!
    I am really happy i found this blog!!
    Maangchi you got a cool and useful blog!
    After i watched your video i know i can learn lot from you!I enjoy cooking!! especially korean cuisine!! XD
    I love to eat gyung dan! I once eat it in a Korea store and the taste was so good!! I just can’t forgot the taste!!
    But the thing is i live in Malaysia and couldn’t find any rice cake here! I mean thats because i live in the other state and hardly i can get to buy oversea stuff.

    I don’t think anything else can replace it other than gyung dan right?


  13. Maangchi New York City joined 8/08 & has 12,047 comments

    Oh, you like rice cake? : )
    I should say from this moment “some Americans like rice cake!”

    The leftover gyungdan should be kept in the freezer. When you feel like eating it, reheat it using microwave oven.
    When very fresh rice cake is kept in the freezer, you don’t even have to reheat it. Just thaw it at room temperature.

    The gyung dan I made for the cooking video was kept in my freezer right after I made it. Next day, I took it out from the freezer and place it at room temperature for hours until it became soft. I gave it to my friend’s daughter.

  14. Gyung dan are delicious! I just made some with soybean powder coating.

    Storage: Should I keep the gyung dan in the fridge?

    Taste: I’ve had Japanese mochi before, they are very gooey–but I put my gyung dan in the fridge and they were chewy. Should the dough be chewy or gooey? (Both are good, but I am one American who enjoys the “weird” gooey dough!)

  15. http://yakap.org/2008/04/gyeongdan.html
    I used double the hot water for the dough because I couldn’t shape it without crumbling. O_O

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