Sooooo… I’ve updated the layout a bit. And from now on, when you click on the menu button “Korean Veggie Dishes“, you will find a page with links to the individual posts. I hope this makes navigating through the information on this homepage easier!👨💻
And what else? The page is actually a list of common Korean dishes that are veggie-friendly.🌱 Each listing contains a brief description as well as a link to more information (an article or an Instagram post)! The list will be expanded continuously and will grow steadily, as I add more content.
In other words, it is…. a list of vegan Korean dishes 🌱🥕, a list of vegetarian Korean dishes 🥚🥛 and a list of veggie-friendly Korean dishes, which are easily customized 🚫🐖!!!
Anyone who tried it won’t forget the refreshing experience of eating this typical Korean dessert: Bingsu.
What is Bingsu? What is Patbingsu?
So you haven’t had the pleasure of tasting it yet? Let me TRY to explain it in words…
Spoonfuls of sweet, melt-in-your-mouth bliss.
The ultimate cool-down for tongue and tummy.
Your [childhood] dreams about catching snowflakes with your mouth come true. (This snow actually tastes GOOD!)
Fantasies of eating fluffy, frozen clouds floating in the sky. Of course those clouds are icy! It’s cold up there!
… [I better stop here, before my sugar-fueled imagination takes my mind to even stranger places…🤪]
Anyways, the name “bingsu” itself seems rather unexciting, it translates simply to “frozen water” based on the following Sino-Korean characters: 氷 frozen, snow (bing 빙) ❄️ + 水 water (su 수) 💧
Likewise, the origins of bingsu seem to relate to actual snow which has been sweetened with things such as honey or fruits.🍯🍓 Hundreds or maybe even thousands of years ago. But eating freshly fallen snow is a custom that has been observed in various cultures. Today, desserts similar to bingsu exist in other countries – with varying toppings and different names.* The characteristic of Korean bingsu, then, is combining ice with a sweet sauce made from red beans called pat (팥). Hence, patbingsu (팥빙수) may be the most common name for the Korean dessert. 🇰🇷
But Korean bingsu has drastically developed within the past decades.
At least since the 1950s, the “frozen water” was garnished with diversifying ingredients. As modern Western-style ingredients became more easily available and fashionable, soon milk or cream was poured over the ice and condensed milk was used as an additional sauce, beside the classic red bean paste.🥛 Common other toppings included pieces of rice cake🍡, fruit jelly🍊, canned fruit cocktail🍍, corn flakes🌽 and perhaps also those pricey imported nuts🥜. To top things off, bingsu could be crowned with a scoop of ice cream or a dollop of whipped cream🍦. Adding a cherry🍒 in the center would eventually complete it – at least in the eyes of Korean singer Yoon Jong Shin (윤종신), who expresses his love for the dessert in the song Patbingsu (팥빙수, 2007).
Considering these toppings, bingsu can hardly be appealing to vegans. 🚫🌱 Sometimes it is not even veggie-friendly if gelatin-containing fruit jellies are used! 🐖 Still, when bingsu was made following the old-fashioned method, it was possible to customize orders and request to omit specific unwanted toppings.
However, in recent years, bingsu has been evolving radically. It is changing not just in terms of ingredients as new toppings and flavors are constantly being created, but also thanks to technical progress. The regular crushed ice, which is (easily) produced by strong blenders, is being replaced by frozen liquids which are processed by high-tech machines. Depending on the machine, bingsu comes in various textures ranging from snowflakes🌨 to fluffy layers of thin ice.❄️ The most common base for this ice, however, is not pure water anymore. 🚫💧 Instead, it is a blend of sweetened dairy🥛, which may be additionally flavored with fruit extracts🍓, chocolate🍫, green tea powder🍵 or similar aromas.
What does Bingsu taste like? What types of Bingsu are there?
As a consequence, there is an endless diversity of bingsus now. Naturally, there exists patbingsu, which today is a milk-based shaved ice with red bean paste. Beside the classic pat topping, there are variations with and without pat, e.g. fruit bingsu, green tea bingsu, injeolmi rice cake bingsu, chocolate bingsu, and so many more. These names describe the main flavor and most distinct ingredients of any given bingsu. If it’s called “strawberry bingsu” (ttalgi bingsu 딸기빙수), then expect strawberry topping. “Oreo bingsu” is garnished with Oreo cookies (maybe also crumbles of Oreos underneath the milky ice). A “green tea patbingsu” (nokcha /geurinti / malchapatbingsu 녹차/그린티/말차 팥빙수) is a tea-flavored bingsu with red bean topping.** You get the idea.
Only when something is labelled as “old-fashioned bingsu” (yennal bingsu 옛날빙수) or “traditional bingsu” (jeontong bingsu 전통빙수), it gets a bit confusing. Eventually, you may end up with different things. Either it is a bingsu with a potpourri of toppings similar to those described in Yoon Jong Shin’s homage to patbingsu: Red bean paste, (canned or fresh) fruit, cornflakes, (ice) cream and some type of sweet sauce (condensed milk, chocolate sauce and/or fruit jam). Alternatively, the bingsu is held rather simple and subtle – toppings are limited to red bean sauce (and maybe some rice cakes, soy bean powder or similar things for garnish) on a milk-flavored base. This kind of bingsu is normally less sweet and aims to accommodate people with an “old-fashioned” or “conservative” taste – generally elderly people or so-called purists. Yet another type concerns the texture of the frozen base: Apart from toppings, the term “old-fashioned” may refer to the “old” way of making bingsu with crushed ice. To be more precise, ice cubes are cut into more or less small pieces by a blender or a similar machine. The resulting consistency is not quite as fine and watery as a slushy but it is rather grainy, so you can see and feel individual pieces of ice. Hence, you will be able to chew ice crystals and there is a certain crunch to it. This stands in stark contrast to modern versions of bingsu which are produced using modern bingsu-machines.
Now, this is actually were the REAL bingsu talk may begin.
Contrary to bingsu with grainy texture, which may be referred to as “ice bingsu” (eoreum bingsu 얼음빙수), the consistency of most modern bingsus exhibits a high level of fineness. There is no need for chewing (except for chunky toppings), since the frozen particles instantly melt in your mouth. The texture is soooooo soft! Varying with the type of machine, the shaved ice comes in differing shapes and sizes. Most popular is the one which transforms milky liquids instantly into tiny ice crystals reminiscent of powdery snow, called “snowflake” (nunkkot 눈꽃) in Korean. There are also bingsus featuring elongate pieces of shaved ice looking like short, hollow sticks, although this is a rather rare variety. At some places, the frozen base has a texture as soft and fluffy as cotton candy. This kind comes second to the “snowflake bingsu” (nunkkot bingsu 눈꽃빙수) and is largely referred to as “planer bingsu” (daepae bingsu 대패빙수), since it is created from planing frozen substances to acquire flat, elongated wooden ice chips. In a similar method, thin layers are cut off from a block of ice and the shavings are eventually sweetened with drizzles of (milky) sauces to make bingsu. [An extra section dealing with the quality of bingsu may be added later.]
Overall, modern bingsus have a more polished look compared to the rustic, old-fashioned ones. While some contemporary bingsus are modestly garnished with one or two ingredients, there are varieties which are equipped with an imposing assortment of toppings. Again, a potpourri of sweet treats but on a whole different of level. 🔼🆙️ There are bingsus which feature ice cream🍦, are decorated with shavings of chocolate🍫, filled with cookies🍪, have a piece of cake on the side🍰 or are garnished with macarons🍬. Just to name a few of the common toppings. Apart from those, you can encounter bingsu dressed up in cotton candy or adorned with tapioca pearls… or powdered with cheese…🧀 [No kidding.]
Let’s be honest, when it’s time for dessert but you can’t decide on which one, what better choice is there than bingsu? 🍧 Because you can have multiple desserts AT THE SAME TIME!!!🍭🤩 Everything your sweet-tooth loves is combined literally inside one single dish: hyper-pimped Korean bingsu. 🍧💫 Edible makeup and glitter as sugary (chocolate) sprinkles. 👄 Dessert decadence. [More on food and fashion in contemporary South Korea here.]
How to eat Bingsu and where to find it
First of all, bingsu is normally not eaten alone. ❌👤 It is a dish, that is shared in company, as a special treat or dessert after a proper meal. [Exceptions due to individual circumstances may apply.] While single-serving bingsus are available at some coffee shops these days, the regular bingsu size is calculated to serve two or more persons. ✅👥 So if you want to eat bingsu, you need to find a friend who is willing to share it with you. [Or whom YOU are willing to share it with.] Anyways, this explains the question of “How many spoons do you need?” (숟가락 몇개 드릴까요?) which normally follows an order of bingsu. The average price of 9000 KRW to 15.000 KRW for one bingsu also suggests that it is [originally] designed to feed several persons.
Once you recruited your bingsu-buddy and have a bingsu-date, the next thing you need is actual bingsu. 👫🍧👬🍧👭 So where do you find bingsu? During the summer time, bingsu is available at most coffee shops (curiously enough, not [yet?] Starbucks), bakery cafes as well as certain fast food chains in Korea. These locations normally have eye-catching advertisements for their bingsu creations, so you cannot miss them. ☀️🍧⛱ At some point in the year, however, they will disappear from the seasonal menus and won’t show up until next summer. But rest assured! There exist various places which offer bingsu throughout the year, including bingsu specialty shops! 🌨🍧☃️
Next, how do you eat bingsu? What is the proper way of eating bingsu? This has been a polarizing topic ever since. It is beyond doubt, that the one and only tool is a (long) spoon. 🥄 But there is discussion about the order and technique of eating bingsu. Some begin with stirring the bingsu to properly mix the toppings with the frozen base. These people represent the “mix-eaters” (bibyeomeok 비벼먹). As a consequence, the carefully assembled bingsu, which may have resembled a mountainous landscape of sweet treats, is instantly transformed into a colorful mush spotted with chunks of various shapes and sizes. 🏔 ➡️🤮 Opposed to this, there is the faction of the non-mixers, the so-called peomeok (퍼먹) – literally “scoop-up-eaters”. Their technique involves eating bingsu roughly from top to bottom, which means each bite has a different taste depending on the topping they scooped up. In general, the mixing technique is most prevalent among fans of the old-fashioned bingsu. Non-mixers seem to possess a pronounced sense for visual aesthetics as opposed to the mix-eaters, who prefer an even taste over appearance. [Better choose your bingsu-party wisely to avoid conflicts!] Furthermore, even among non-mixers, there are various strategies for tackling the frozen mountain. While some dig towards the center eager to find the treasures hidden inside (some bingsus are filled!), others shovel even layers off of their bingsu. The difference is that, in effect, the vertical digging eventually causes the cave of shaved ice to collapse, whereas the horizontal excavation technique may create a bottom layer barren of flavorful toppings.
Another thing regarding the consumption of bingsu are additional toppings. Some locations serve bingsu with a complimentary sauce on the side, e.g. extra condensed milk, cold espresso or green tea sauce. This is to ensure that consumers are able to enjoy leftover shaved ice with the proper flavor. According to personal preference and with granted permission (!) from your bingsu-buddy, pour the sauce over the bingsu and thus control the level of sweetness in your bingsu.
Last but not least, a final point that deserves consideration when consuming bingsu, is speed. ⏰ You certainly don’t want to let your bingsu melt into soup 🍲 and then go fishing for chunky bites. 🎣 Or do you??? And if you gobble it up too quickly, you might experience “brain freeze”⚡️, although it’s not as easy to get with bingsu as it is with slushies, frozen smoothies or milkshakes.🥤 At least attempt to find an adequate pace.
Long story short, there is no right or wrong way of eating bingsu, as long as you enjoy it.
🌱 Is Bingsu vegan? How to get vegan Bingsu 🌱
The brief answer to above question is: No. Bingsu is not vegan by default. 🚫🌱 But there are ways for you to still get a taste of bingsu!👇
In general, vegans may have initial difficulty partaking in this part of Korean food culture. However, you can make your own vegan bingsu with your good-old blender or a food processor that is strong enough to cut ice cubes or frozen fruit. In essence, the formula for home-made, old-fashioned bingsu is simple: Crushed ice topped with whatever sweet treats your heart may desire. The finer you manage to crush the ice, the smoother the texture of the final bingsu.
Otherwise, if you want to eat out with friends in Korea, there are the following options…
a) Find a location which offers old-fashioned bingsu AND speak enough Korean to customize it by omitting any dairy or possibly egg-based toppings. 🗣🇰🇷🚫🥛🥚🍪🍦🍰🍫 (Warning: Plain, crushed ice with fewer toppings may be considered to taste bland by shop keepers. 🤷♀️🤷♂️)
b) Find a coffee shop or bakery cafe that uses non-dairy substances (e.g. fruit juices) for their frozen base. ❄️🍊❄️🍓❄️🍍 Again, you need to confirm that the toppings are vegan, too. (In case of high sensitivity or allergies, be aware that there may be traces of dairy left on the machines.)
c) Pilgrimage to a vegan coffee shop. At present, there is literally only a handful of cafes in Seoul, which offer bingsu made with plant-based milk instead of dairy. 🌱🥛 You can find a list of locations here. Some of these locations use bingsu-machines which produce high-quality snowflake consistency – a texture impossible to achieve at home unless you own the [expensive] professional equipment.
After all, enjoying 100% plant-based, vegan bingsu is a challenge but no impossibility! 🌱🍧💚
Notes by the author
* Just to mention a few, there’s the American ‘snow cone’ and Hawaiian ‘shave ice’. Chinese versions are called “bàobīng” (刨冰) or “[hóngdòu] shābīng” ([红豆]沙冰) [with red beans], and the Japanese variant is referred to as “kakigōri” (かき氷).
** There are people, who dislike the sweetened red bean paste (pat 팥) or have an allergy against beans and legumes, hence the common distinction in the name.
Summer is supposedly over, the traditional Korean calendar announced ‘the onset of autumn’ (ipchu 입추 立秋) already on August 8, 2019. 🍃 But temperatures are still high – somewhere around 30 degrees Celsius or 85 degrees Fahrenheit. ☀️🌡💦 It is still pretty hot. It is still a weather that demands for cool, refreshing drinks and ice cream or gelato or bingsu (빙수) or all of it… 🍹🍦🍨🍧 Don’t you think? 😎⛱
I’ve been cafe-hunting this week and ate so many frozen desserts in a row… 🤪 Never had a better excuse to eat ice cream and bingsu so that now I am able to present the following: A new page added to the category “Eating Out in Seoul” featuring our all-beloved frozen desserts in its various shapes, colors and textures…….👇
These days, I often find myself thinking “Need… water… need… ice…” 🌡☀️😵
In an unstoppable impulse to find something that would quickly bring relief ❄️, I rummaged through various ice boxes, looking for ice cream. 🍦 (To be more precise, those of the popsicle kind – the “single servings”.) While checking the loooong labels with TINY letters on the colorful packaging, its contents were on the verge of melting [unforgivable sin!] and it felt like I would soon get more than just strange looks from shopkeepers… 😅
Even when something looked like it was a simple, water-based popsicle, its ingredient list surprisingly often revealed that there was some kind of animal component hidden inside. Beside mysterious additives for sweetness🍭, aromas👅 and color🌈, there was milk powder🥛, dairy-based calcium🥛 and gelatin🐷 [yikes!]! And sadly enough, those ingredients were not always marked in the allergen section. 🚫📝
Furthermore, even if one kind of ice cream contained only plant-based ingredients, that didn’t mean that another flavor of the same kind was also vegan. 🚫🌱Seriously each one needed confirmation.
🍦 It can be hard to find good ice cream.
But who thought the hunt for VEGAN ice cream would be this difficult and frustrating? 🌱🍦
[Whether the available vegan options are delightful after all, is a whole new topic…😣]
Anyhow, here’s a collection of meat-free, dairy-free, egg-free (though not guilt-free) vegan ice cream, which are commonly sold in convenience stores and supermarkets.
✍️ This compilation is valid in summer 2019 and may gradually expand as (hopefully) new discoveries are made. ✍️
I’m an ice cream junkie, I know. 🍦🍨😍🍧❄️
If you have more time, money and patience to go to a (vegan) cafe that serves vegan ice cream, congratulations. Enjoy that blissful moment for me, while you’re at it!
So where ARE those cafes with vegan ice cream? 🍨 They are rare and more expensive than regular ice cream places… 💲😓 Currently, there exist merely a handful of such locations in Seoul. You can find an overview of sit-in locations serving various kinds of home-made frozen desserts on this page. 🛋💁♂️🍨🙋♀️
And what do YOU do in the heat of summer, when you don’t have access to your freezer (which is ideally filled with frozen fruit) but you are in desperate need of that sweet and refreshing cool-down THIS VERY INSTANT??? 🌊🤯❄️
[This is a serious question. Very curious about other survival strategies.]
🥦🥒🍏🥝🥗 💚 Greeeeeeeeeeeeeeeeeeeen! 💚 Isn’t green food fascinating?
Who does not know about green tea powder alias matcha* and its current use as an eye-catching addition to foods? It frequently appears in East Asian products and by now, it is advancing globally into the spheres of innovative as well as health-conscious food production. At first, the vibrant green may appear alarming to some 🤢, but the fascinating color and intricate bitter taste eventually manages to bewitch matcha enthusiasts all over the world. 🍵🧙♂️
But who knows the source of ⬇️this beautiful deep-green color? 👽
This, may I introduce, is thanks to mugwort (Artemisia princeps), whose Korean name is ssuk (쑥). 🌲🧚♀️ Isn’t the color enchanting?
Ssuk is a native herb, which is rather important in Korean culture** – most particularly in its cuisine featuring the characteristic ingredient in savory main dishes, desserts as well as beverages.🌿 In Korea, the plant, which grows like weed in nature, is consumed when its leaves are still young and soft. 🌱 Early spring is the only season it is harvested, so you will see foods featuring (fresh) mugwort on the seasonal menu of many cafes and restaurants during this period! The young seedlings grow quickly into a tall plant with leaves too stringy and hard to be chewed. Nevertheless, you can encounter many food items flavored and colored with mugwort throughout the year: Rice cakes, bakery products, latte etc. Yet, in such cases, mugwort is used in dried form, most likely as a powder made from the young plants, which were harvested in spring, dried and then finely ground.
In cooking, baking and beverages, ssuk contributes its turquoise-green color (when used as powder) and additionally stringy texture (when used fresh) to the respective food item. Typical for ssuk is its distinct herbal scent, for which it is being cherished by most Koreans. When ssuk is eaten raw or in large amounts, however, its bitter taste may be perceived most prominently.
Furthermore, ssuk is ascribed positive effects on the health – especially beneficial to women. To provide an example, in Korea, tea from dried mugwort leaves is supposed to strengthen and warm the body from the inside. (But since I am no expert in traditional herbal medicine, I do not feel qualified to explain this phenomenon.) In correspondence with its medicinal properties, mugwort is generally quite significant in Traditional Chinese Medicine – moxibustion is a common application of mugwort, which even people outside the East Asian culture sphere may have heard of already.
In fact, mugwort also exists in Europe. In Germany, the herb is referred to as “Beifuß” and has traditionally been used as a spice – but here, the dried flowers of the adult plant are used! A famous German dish featuring dried mugwort flowers is the roasted goose prepared on Christmas (“Gänsebraten mit Beifuß” or “Weihnachtsgans”). 🎅🎄 Perhaps, you happen to have grown up in a family that customarily uses this herb? Or are you familiar with this plant for some other reason? After all, it is possible that the two of you have already been acquainted! You just weren’t aware of it. 🙂
In conclusion, Korean cuisine exhibits a wide arrange of natural food colorants. 🌶🎃🌿🍵🍠🍓 But beside color, they also endow the food with their specific aroma, which may be appealing to some but repulsive to others.
In the given cases of green tea and mugwort, for example, many children dislike them for their bitter taste. Mugwort’s strong herbal scent may also be associated with [bad childhood memories of] “healthy foods” that were forced down for the sake of well-being. 🤒💊 (Comparable perhaps to Westerners drinking herbal teas from chamomile or fennel.) Other people, however, enjoy the distinct aroma and choose it over plain options.
Either way, I urge you to be brave and at least give it a try. It is best decide for yourself, whether you may grow to like it or whether you prefer the pure, mild taste of white rice and vanilla ice cream. 🍚🍦
There is so much to discover in Korea’s colorful and flavorful (and healthy) cuisine! ❤️🧡💛💚💙💜🖤 [More on other edible colors in a future post!]
Additional notes by the author:
*) Matcha is the Japanese reading of ‘抹茶’ (ground tea), which is pronounced “mǒchá” in mandarin Chinese. The Korean reading of the same characters is malda (말다), but it is often referred to as malcha (말차) or simply called nokcha (녹차), which means green tea.
**) In terms of culture, let me just briefly mention the “Tale of Danggun” (당군신화), one of Korea’s creation myths, in which the consumption of mugwort as well as garlic play a decisive role on how the narrative evolves.
Once upon a time, there was yakgwa, a noble and beloved treat, which contained the following basic ingredients:
white wheat flour
All of these ingredients used to be precious and expensive 💲, so for centuries, yakgwa was cherished mostly among the upper class and at court. Prior to the machinized age, producing white wheat flour involved a long process of removing the hulls and skin of wheat grains and then grinding the core into a fine powder. An effort which was not undergone for the normal man’s daily meal. On top of that, wheat was not as common as rice or other cereals. 🌾 Oil (especially sesame oil) as well as nuts and seeds were historically treasured for their nourishing powers. Honey, lastly, was not only appreciated for its sweet taste but also for the health benefits ascribed to it. 🍯 Occasionally, its dough was upgraded with exotic spices such as black pepper, ginger and cinnamon and decorated with expensive nuts and seeds. With these ingredients, it was actually considered to possess medicinal properties. Hence one of its names is yakgwa (약과 藥菓), which can be translated as “medicine cookie”. 💊🍪
But today, yakgwa‘s image has drastically shifted: As globalization has turned previously existing orders upside-down, so did also yakgwa not escape the influence of modern developments. Judging from contemporary tastes, this dessert is hardly sweet at all. One can taste a note of honey or syrup, but the level of sweetness is quite low in comparison to modern desserts such as milk chocolate, icecream or cupcakes. 🍦 Perhaps due to mass-production, honey is no essential ingredient anymore, so some store-bought yakgwa can be found as vegan versions. Also, yakgwa are now more prized, when they are “embellished” with additional rice flour instead of containing 100% wheat flour.
In fact, also its consumers have changed. Since most Koreans of the younger generation have grown up with foods that are automatically seasoned with sugar or corn syrup, they have a higher tolerance of sugar levels and prefer more intensely flavored desserts. Beside the subtle sweetness, this confectionery bears only hints of ginger, pepper or cinnamon – if these spices are added at all. Hence, mostly elderly Koreans or people with an ‘old-fashioned’ taste are fans of this mild dessert. Also the consistency and fat content may not appeal to everyone as these deep fried treats are quite rich. Frankly speaking, due to its unexciting consistency and oiliness I was initially not very fond of yakgwa, but my interest is growing as I learn about its variations and historical background. After all, it seems that yakgwa is easily overlooked next to contemporary sweets, which are literally glistening in all sorts of colors of the rainbow, blasting attractive scents and intense flavors.
In general, yakgwa is produced by mixing flour, oil, honey and optional spices into a crumbly paste. The dough is then pressed into molds or shaped by cutting it into pieces, which are then fried in oil. Finally, the fried ‘cookies’ are bathed in a syrup, so that they absorb the sweet liquid. The production process may be reminiscent of Arab culture’s baklava, but yakgwa are less sweet and have no sticky, syrupy sauce attached to it. After all, this dessert can be considered a type of confectionery, rather than a bakery product. In general, there exist two main types of yakgwa today: The most common one, which is normally flower-shaped, has a soft and slightly chewy consistency and is referred to as chapssal yakgwa (참쌀약과) when it contains glutinous rice flour . 🌸 The other one is called Gaeseong yakgwa (개성약과) or alternatively mo yakgwa (모약과), when it has a square or rectangular shape. 🔲 This latter type of yakgwa has a more brittle consistency and consists of several layers of dough similar to millefeuille or pastries. 🥐
Where to find: In regards with traditional customs, however, yakgwa still bears significance during holidays or (e.g. wedding, ancestral) ceremonies. Outside such special occasions, one can encounter it in daily life as well. However, this historical confectionary is rarely offered in modern coffee shops but in Korean tea houses (jeontong chatjip 전통찻집), along with other traditional desserts and tea. Yakgwa are also sold individually or in boxes at supermarkets, snack stalls and the shops which produce rice cakes (tteok jip 떡집). While it used to be a luxurious dessert, it is now easily available and as affordable as regular snacks and sweets: One large piece costs around 1000 – 1500 KRW on average.
They are nutritious and originally vegan: Korean rice cakes (tteok / ddeok 떡)
Traditionally, they were consumed as sweet treats on holidays or special occasions. But nowadays, they are quite abundant in Korea – throughout the year and basically anywhere – in innumerable variations! Although the basic ingredient is normally rice, they come in all kinds of shapes and colors, with fillings, toppings, varying textures, steamed, pounded, fermented etc…
Korean food is often colorful and so are these rice cakes! 🌈 Ideally, they are dyed naturally by adding flavorful ingredients, such as
❤️red = red rice (honggukmi 홍국미) 🧡yell0w = sweet pumpkin (danhobak 단호박) 💚green with speckles = mugwort (ssuk 쑥) 💜 light purple = purple sweet potato (jeok goguma 적고구마) 💜purple with speckles = black rice (heungmi 흑미) 💕pink = cactus fruit (baeknyeoncho 백년초)
There exist rice cakes in cuisines of various Asian countries – each exhibiting local characteristics. Regarding Korea, here is a rough overview listing the most common criteria to demonstrate the diversity of tteok / ddeok:
Type of main starch: short grain rice (mepssal 멥쌀), glutinous short grain rice (chapssal 찹쌀)
Additions to dough: mugwort (ssuk 쑥), red / black whole grain rice (honggukmi 홍국미 / heungmi 흑미), pumpkin, sweet potato
Filling: sugar with sesame seeds, red bean paste (pat anggeum 팥앙금), bean paste (kong anggeum 콩앙금); occasionally nuts or dried fruit are added
Coating: roasted soy bean powder (kong garu 콩가루), mashed beans (kong gomul 콩고물), [honeyed] syrup with sesame seeds, jujube (daechu 대추), coconut or spongecake crumbs (kastera 카스테라)
Shape: hand-shaped, ball-shaped, cut into blocks, pressed into molds
Method of preparation: pounding steamed rice (➡️dense, chewy texture), sifting rice powder and then steaming it (➡️fluffy, powdery texture), fermenting rice batter and then steaming it (➡️slightly tart flavor, bubbles in dough)
In general, rice cakes will not taste as sweet as our contemporary Western desserts. Modern versions and especially the ones with (red) bean filling, however, can turn them into rather filling, rich and nutritious sugar bombs. 😋 If the filling or topping of the rice cake contains nuts beside beans, this adds further sources of energy! Curiously enough, there exists a modern kind of tteok that is coated in crumbs of sponge cake – this is an exception to the otherwise vegan food item. Also, there are varieties, which are not sweetened at all. You will find these plain rice cakes in Korean dishes such as tteok-bokki (떡볶이) or in the soup tteokguk (떡국). But more on this later, in a future post.
Where to find: Normally, rice cakes can be found as a to-go snack packaged into plastic foil basically everywhere – in convenience stores, supermarkets, on traditional markets, on the street, in the subway and of course at “rice cake houses” (tteok jip 떡집/ tteok bang 떡방), where they are produced on location. What’s better than enjoying fresh rice cakes, as long as they are still warm, soft and chewy? 😋
In Seoul, prices for the dessert/snack types of tteok lie between 2000 and 3000 KRW per package, but this varies by regional location, brand and quality of ingredients.
Other than this, you may find rice cakes served for dessert in traditional Korean restaurants (the fancier type of restaurant!), in traditional tea houses (jeontong chatjip 전통 찻집) or at tteok cafes, which are nowadays increasing in Seoul. At such locations, rice cakes are occasionally served roasted and garnished with a drizzle of honey, condensed milk or a kind of syrup along with other toppings. You may also see them as the topping in other desserts such as bingsu (빙수), which is a shaved ice dessert.
Apart from this, please note that rice cakes taste best the day they are produced! In case you happen to buy fresh rice cakes in bulk (which is often cheaper, especially at traditional markets), be aware of the following facts:
If you leave them at room temperature, they might spoil until the next day.
If you put them into the fridge, they will harden and require heat to soften again.
If you decide to store them, it’s best to freeze them. Let them thaw slowly at room temperature, when you want to eat them. Just decide when you want to eat them and take them out of the freezer a few hours in advance.
If you want to soften hardened rice cakes quickly, you could do so using a microwave (❗️softens unevenly, so tteok needs to be turned frequently) or roasting them on a dry pan (❗️burns and melts suddenly!). Steaming them is another option. [Otherwise, I recommend letting them thaw naturally.]
But did you know about the Korean equivalent Kimbap (also spelled Gimbap 김밥)? It’s basically rice (bap 밥) rolled up in a sheet of seaweed (gim 김), quite similar to the Japanese maki sushi. Only it has WAY MORE fillings!!!🤩 💕 Another difference is, that you don’t need to dip the pieces into a sauce, because the fillings are already seasoned.
In Korea, Kimbap is consumed as a snack, small meal or as a starter. It can be found sold on the streets or in small restaurants (bunsikjeom 분식점). In those restaurants, you can normally choose among various types of fillings – ranging from kimchi to fried pork cutlet or 🥩beef plus the standard vegetables!
The basic filling usually includes 🥕carrot, 🥬spinach, pickled radish, 🥒cucumber, 🥚egg, 🥓ham (haem 햄), 🐟fishcake (odeng 오뎅) and 🦀crab meat (gematsal 게맛살). It is easy to customize your Kimbap order, when it is made on location. According to your preferences, you can ask for specific ingredients to be put into your roll of Kimbap. Here are some ideas to for doing so:
🥕 “김밥에 야채만 넣어주세요.” Please put only vegetables into my Kimbap. 🥒 🥚 “김밥에 야채하고 계란만 넣어주세요.” Please put only vegetables and egg into my Kimbap.🍳 🥓 “햄 빼고 김밥 만들어주세요.” Please make my Kimbap without ham. 🐷 🐟 “오뎅이나 게맛살 빼고 김밥 만들어주세요.” Please make my Kimbap without fishcake or crab meat. 🦀
Whether you get it on the street or in a restaurant, Kimbap is easily available to-go, when it is simply wrapped into aluminum foil. It is an abundant, nutritious, basic food just like the sandwich in the Western world. An ideal meal when in a 🚴♂rush, 🧗♂outdoors or on a ⛱pick-nick! You can eat it with your fingers, in case 🥢chopsticks are not available. There’s no need to carry an extra sauce container. In other words, it is the number one 🥡take-away meal! In this regard, it has a completely different standing if you think about the fancy way Japanese sushi is served in the Western world!