Steak and a Clam

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Week 3: Korean - Gyeongdan Tteok 떡
I hope everyone has a chance to eat Korean cuisine. I’m fortunate to have Korean restaurants in the area thanks to a higher Korean population. I also have access to a grocer, where I was able to get authentic ingredients for this week’s recipe. 
Tteok (or dduk) are rice cakes of various shapes and flavors. I chose to fill mine with red bean paste since I love all things red bean paste! So that makes mine Gyeongdan. 
As I’m very much new to Korean Cuisine for cooking (vs eating it) I used a recipe. It came out quite tasty, although I found adding as much flour to the rolling process as she does makes for a crumbly dough. Use your judgement!

Week 3: Korean - Gyeongdan Tteok

I hope everyone has a chance to eat Korean cuisine. I’m fortunate to have Korean restaurants in the area thanks to a higher Korean population. I also have access to a grocer, where I was able to get authentic ingredients for this week’s recipe.

Tteok (or dduk) are rice cakes of various shapes and flavors. I chose to fill mine with red bean paste since I love all things red bean paste! So that makes mine Gyeongdan.

As I’m very much new to Korean Cuisine for cooking (vs eating it) I used a recipe. It came out quite tasty, although I found adding as much flour to the rolling process as she does makes for a crumbly dough. Use your judgement!

Filed under tteok gyeongdan rice korean red bean paste r/cooking r/52weeksofcooking

  1. steakandaclam posted this