These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok. Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

4 cups sliced rice cake (also called “sliced rice noodle and available at any Korean grocery shop) *12 -16 pieces mandu (Korean dumplings) – optional (you can make your own mandu or can get ...

The more rice you have, the deeper the cake is. This method takes some texture notes from the many popular scorched rice ...

Rice cakes were especially on a family’s feast table like celebrating birthdays. Join this special workshop to paint your own Korean rice cake. You don’t need any previous experience and the ...

The rice cakes in Chinese, Korean and Japanese cuisine are made from pounded glutinous rice, giving them a chewy texture. They're available fresh (not easy to find), dried and chilled. You need ...