Reply To: Misugaru

How do you like soymilk? Its easy to make, especially since you have a Korean market nearby to buy good soybeans. Misugaru would be so tasty mixed with thinned fresh soymilk. For proportions, I’ll leave that to others more qualified than me.

I have seen it used to coat sweet rice cakes, like the way Maangchi rolls geongdan in black sesame seeds or injeolmi in toasted soybean powder.

I have wanted to try making rice cakes with misugaru for so long, but I can’t bear to buy a whole bag. You spent some money on that bag, I bet.