To someone who’s never had Korean rice cakes or tteok, it’s hard to describe what they are all about as there are endless varieties and types.

Here is one recipe of a cake-type tteok based on normal Korean rice (not glutinous rice) which is steamed resulting in a crumbly and slightly chewy texture.

I think of Korean rice cakes as a tasty and healthier alternative to wheat-based snacks since they’re essentially fat-free and can be made with very low amount or no added sugar.  But know that most times tteok is bought in a store, first of all, it may not taste good if it’s not really fresh, and secondly, it normally has a lot more sugar added.

Since finishing level 1 & 2 tteok classes at the Institute of Traditional Korean Foods last winter, I’ve been wanting to try some recipes at home.  My excuse of not…  well, it can be a pain in the ass to get rice flour in Korea!!

A bit ironic that you can buy rice flour in shops, in say, Canada or US, but in Korea, it seems that the only way to get rice flour is:

  1. order it on the internet (so I hear), or
  2. have the rice milled at a tteok shop, which is in every single neighborhood in Korea

I went with option 2.  That means buying rice, soaking for 8-12 hours (ok, I only did 5hrs), then drain for 1 hour, and finally, carry the rice to your local tteok shop for milling.

The good news is that you can keep the rice flour for a long time in the freezer.  So with the rice flour I had on hand after entering the tteok competition last Friday, I made this cake-style tteok today using a bamboo steamer as the mold for the cake.

Yum... fresh rice cake is the best. My breakfast today with a cup a coffee.

This recipe is a result of a bit of improvisation based on what my Mom wanted:  baeksargi, which is the name of “white tteok” in Korean, studded with black beans and daechu.  The black beans give a nice texture contrast and flavour to the tteok, and is a common addition to white tteok.  The daechu also adds a different texture, flavour and provides most of the natural sweetness.

I am happy with this recipe because it’s simple, relatively high on healthiness factor due to the black beans and daechu, and most importantly, it was darn tasty.

White Rice Cake with Black Beans and Daechu

Makes 1 round cake, about 4-6 servings


  • 350g rice flour
  • 1 tsp sea salt
  • about 1/2 cup water
  • 150g black beans, soaked overnight
  • 2 Tbsp organic raw cane sugar
  • 10 dried daechu

special equipments:

  • large steamer (must fit the bamboo steamer tray)
  • 4″ diameter bamboo steamer
  • sieve for sifting rice flour
  • large kitchen towel or kitchen muslin
  • large bowl
  • parchment paper or normal white paper


1.  In a small pot, add soaked beans and cover with water.  Bring to a boil, and simmer for about 25-30 minutes until cooked.  Drain, and mix in sugar.

2.  While cooking the beans, prepare the bamboo steamer.   Take a piece of paper, and fold into quarter, then fold over twice again to make a skinny wedge shape.  Then, place the tip of the wedge in the center of the steamer and fold the paper to mark the edge of the steamer.  Cut that mark with scissors, and make 4-5 slits along both sides of the wedge.  Now, open up the paper and you’ll see a round paper with lots of slits throughout (which allow for the steam to enter).   Line the bottom of the bamboo steamer with the cut paper.  With a brush or with your fingers, coat the bottom and sides very lightly with vegetable oil.

2.  Remove the seeds from each daechu, and then slice thinly, about 0.2mm.

3.  Measure the rice flour and salt in a bowl.  Then, into a large bowl, sieve the rice flour/salt mix.  Add water bit at a time, mixing with fingers and rubbing the flour with the palms of your hands.   Sieve the mix again and set aside.

4.  Add the cooked beans and sliced daechu to the rice flour mix.  Gently toss with fingers to incorporate evenly.

5.  Pour the rice cake mix to the prepared bamboo steamer.  Level the top flat.

6.  Add water to the large steamer.  When it starts to boil, add the rice cake in bamboo to the steamer.  When it starts to boil again (you should see some steam escaping on the side), start timing 15 minutes for steaming.

7.  Turn off heat, and let stand for 5 minutes.  Take the cake out of the steamer and let it cool for another 5 minutes.  Then place a flat plate or tray on top, and flip.  Remove the bamboo and peel off the paper gently.

8.  Enjoy right away!  If not, let it cool completely and wrap in plastic wrap.  Otherwise, it will go dry very quickly.  To keep it for more than 1 day, wrap it well and keep in the freezer.

Rice flour with black beans and daechu

Rice cake going in the steamer.

Layered mushroom tteok cake with white tteok and ricotta cheese. Garnish of parmesan crisp and beet and broccoli sprouts.

Last Friday I learned that the deadline for entering the Korean rice cake (tteok) competition at end of May was the following day. So that very evening, I made a tteok cake with the ingredients I had on hand: soy marinated shittake mushrooms and homemade ricotta cheese.  With only a little bit of rice flour I had in the freezer, I made this mini-cake using paper cups… weighing ingredients, sifting, steaming and playing until the wee hours of the evening.

My mom thought I was crazy for thinking of putting mushrooms into tteok, but I wanted a savory dish that could partner with cheese as an appetizer dish.  I also already had the idea of using parmesan crisp as a garnish…which I must say was pretty easy even using a fry pan.

I was discouraged with my first attempts – it tasted dry and horrible and wasn’t even brown!  A little more playing, and I was actually surprised that I ended up with a real prototype!  It could use more refinement but not bad for first try.

Making parmesan crisp. Melt a little mound of grated parmesan cheese on a frying pan until it bubbles. Then peel it off gently and cool to any shape you like.

This is super savory shittake mushrooms which have been marinated in a sweet soy sauce and boiled fish stock. A umami-packed profile with deep mushroom flavour.

Homemade ricotta cheese. It is absolutely the easiest cheese you can possibly make at home. I used a 3-ingredient recipe: whole milk, a little lemon juice and vinegar. That's it!

Experimental mushroom tteok cakes in bamboo steamer.

Korean radish along with giant green onion being sold on the curb side. This is real shopping-on-the-go in Seoul.

If there was only one vegetable to get to know in Korea, I would say it should be the Korean radish – called moo in Korean.  It is a super versatile vegetable used countless Korean dishes from vinegar pickled, salt-cured & fermented, and dried, to chopped into stews and soups, and also eaten fresh or even as a salad wrap.  It’s available year round, though it’s most sweet and juicy in season in the fall, and in late winter from Jeju Island.

Here is a Korean radish banchan recipe that I learned from my Mom recently; sometimes it’s called che-nalmul (means julienne cut vegetable) in Korean.  It’s technically not a traditional kimchi because it’s not fermented, but this is essentially the base that is stuffed into the ubiquitous cabbage kimchi.

Unlike any other type of kimchi, this one gets doused with a little vinegar at serving and topped with toasted sesame seeds.  This helps to mellow out the flavours and make it less spicy.  It actually tastes like a fresh kimchi salad so it’s great for anyone who’s not into the fermented-sour kimchi taste.

Crunchy fresh kimchi salad - a little spicy, tangy, salty, savoury. Beyond Korean banchan, it could meld nicely with non-Korean flavours also, say for instance stuffed into a taco or a burger.

There is just one caveat in this otherwise very simple recipe, and I swear just one.  As it should be obvious in the picture and in the name, the recipe requires some chopping and sharpening up your knifing skills.  I imagine some fancy machine could work, but a sharp knife and good old arm muscle works the best I think!

For chopping, I found easiest to slice up the radish into thin slices first.  Here’s a huge stack that I made, the tower of moo!   A worthwhile tip is to make a tiny flat slice on one side of the radish to level it and prevent it from rolling around while you slice.  Then, pile a few slices at a time, and make the julienne-cut to get long matchsticks.  Some patience required at first, but it did go much faster than I thought.


Feel free to adjust any of the tastes to your liking.  Be careful not too add too much too much fermented baby shrimp as I find this flavour very strong.  Fish sauce is also strong, but can be used to adjust the savoriness of the kimchi.  This sidedish is also great accompaniment to bossam.

Makes about 2 cups

  • 1kg Korean radish, washed, cut into julienne 2-3 mm (approx. 1/2 large radish)
  • 5 Tbsp Korean red chili powder
  • 5 medium garlic cloves, minced finely
  • 1 1/4 tsp anchovy fish sauce 액젓
  • 2 tsp sugar
  • 1 Tbsp sea salt (to taste)
  • 1 tsp ginger, grated finely
  • 1 large green onion, finely sliced
  • 1 tsp fermented shrimp (새우젓) (optional)

1.  In a big bowl, start with the cut radish sticks and sprinkle sugar.  Then toss in the rest of the ingredients, and mix well with hands.

2.  Let it sit for about 30 minutes.  The salt and sugar will draw moisture from the radish and create a red kimchi water.  Taste, and adjust any seasoning. Store in a glass jar or glass tupperware in the refrigerator for up to 2-3 weeks.

3.  When serving, spoon over some vinegar and sprinkle toasted sesame seeds.

While rice is essential to a Korean diet, there is actually a wide range of grains used in Korean cooking.  I came across one in particular that I have never seen before, called yulmu in Korean, or job’s tears in English.  Other than the strange names, it looks much like pearled barley with it’s rounded shape and striped groove down the middle.  It apparently has some health benefits and is often used to make tea in Korea.

Other than adding yulmu to steamed rice and making tea out of it, I don’t know of other ways it can be prepared in Korean cooking.  So when I made japchae for my Mom’s birthday, I tried to prepare yulmu risotto style with the extra spinach leftover.  Risotto works with different grains if you can be open to the different textures and subtle taste of each unique grain.

I found yulmu to be a hearty grain with substance.  It is not mealy starchy, but rather waxy-like starch, much like the waxy corn kernels that you find in Korea.  It keeps it’s shape very well with long cooking, which makes it a high potential for soups, stews and salads, and has a rather pleasant texture with a slight chewiness.

So this was an experimental dish that turned out more than okay.  For the stock, I used a bouillon cube and mushroom liquid that I had on-hand from rehydrating dried shittake mushrooms. It was cooked for about 40 minutes, adding a bit of stock through the cooking, then fresh spinach tossed in right at the end.  A little grated parmesan cheese and a good drizzle of extra virgin olive oil rounds out the flavor and that’s it.  Simple, healthy and a nice change to everyday rice.


  • 1 cup job’s tears (율무, pronounced yul-moo in Korean)
  • about 3 cups vegetable stock (homemade or bouillon cube)
  • 1 onion, finely diced
  • 1 Tbsp extra virgin olive oil
  • 1 big handful of fresh spinach, washed, trimmed
  • grated parmesan and extra virgin olive oil for garnish

1.  Soak yul-mu for 1 hour, then drain.

2.  Heat up the vegetable stock in a pot to a low simmer.

3.  In a medium pot, heat olive oil and saute onion on medium heat for about 5 minutes until soft.  Add strained job’s tears.  Add about a cup of stock and let it simmer on low heat.  Keep adding stock as it becomes dry. Simmer until grains are fully cooked, stirring occasionally, about 40-45 minutes.

4.  Add another 1/4 cup of stock or so at the end with the spinach.  Heat for about 2 minutes, or until spinach wilt.  Serve with garnish of grated parmesan cheese and extra virgin olive oil.

Last Friday was my Mom’s 57th birthday.  Unlucky that it fell on a day, actually a week, in the hospital, but we still managed celebrate in our own way.  I asked the day before if there was anything she wanted to eat.  She thought only for a moment, and replied, “japchae.”  This is a traditional Korean dish of glass noodles with lots and lots of vegetables, all tossed together in a light seasoning of soy sauce and sesame oil.

The next morning, I looked around the kitchen to see what ingredients were already on hand.  I searched through all corners of the pantry and thankfully found a small bit of dried glass noodles (called dang-myeun in Korean) from my Aunt’s visit a long while back.  I have never bought these noodles before, so that just saved a lot of time.

I made a quick trip to the vegetable shop a block away, and picked up a carrot, a huge bag of spinach (500g = A lot of spinach), and a bowl of Korean style mushrooms. I don’t know the English name for these mushrooms; they are about 2 inches in length, with a small grayish cap, and they can be easily spotted in shops.  All the veggies only costed 2,500 won, and I was amazed how such fresh produce can cost so little.

I should mention here that I’ve never made japchae before, though I’ve seen it being made a few times. I took out my little booklet of 10 most-loved Korean recipes – in Korean, a gift I received from my cooking school.  Wow, talk about over-complicating a recipe, how could such a simple dish look so complicated?  Maybe it’s because of a whole page full of small-font Korean words intimidate me!

Really, the dish is not complicated per se, but it does take a bit of time for preparation as each ingredient is cooked separately.  The most time consuming is the vegetable preparation, but throwing everything together in the end is easy!

The vegetables can be varied, but in general, onion, mushrooms, carrot and spinach are always in the mix.  Beef is also optional, but this dish can be easily made vegetarian.  Dried mushrooms rehydrated are normally used, but fresh can be used as well. Good point to note is eye-balling about 50/50 veg to noodles in the finished dish.  It’s no rule or anything but this dish is best when it’s heavy on vegetables.

I finally made my way to the hospital with the packed japchae in a plastic bag, a little chocolate cake I bought in a bakery, and another spinach and Korean whole grain risotto – an experimental dish.  Mom didn’t care for the latter, but I actually thought it turned out quite nicely and will follow with a post.  But the japchae was a success, and she ate a whole big bowl of it.  Mind you, she skipped lunch and was starving while I showed up really late with all the food…. Still, I will count this as thumbs up on my japchae attempt number 1.

Japchae – Korean glass noodle salad with mixed vegetables

serves 3-4

The portion of vegetables is a bit more than what you need, but I purposely loaded the dish with vegetables.  Another tip I was advised afterwards is to saute the finished japchae for about 5 minutes at the end to get nice, chewy textured noodles.

  • about 60g dried cellophane noodles (당면)
  • about 350g fresh spinach, trimmed, washed well
  • 1 carrot, peeled, julienned thin
  • 1 sweet red pepper, julienned thin (optional)
  • 4 dried shittake mushrooms, soaked, sliced
  • about 150g fresh mushrooms, sliced
  • 1/2 onion, sliced 1 cm thick
  • 1 small garlic, minced
  • about 2 Tbsp grapeseed oil (or other similar oil) for sauteing the vegetables
  • salt for seasoning each vegetable

Seasoning for noodles:

  • 1 Tbsp soy sauce, 1/2 Tbsp each of sugar, roasted sesame oil, roasted sesame seeds, 1/4 tsp salt

Rehydrate the dried shittake mushroom in warm water for about 1 hour or until fully rehydrated. Remove the stems, and pat dry. Set aside.

Cook the cellophane noodles according to instructions, about 5 minutes, or cook until it’s cooked through but still has a slight bite .  Drain, and wash well with running cold water several times, mixing the noodles with your hand.  Drain well, then place in a large bowl.  Add the seasonings to the noodles and mix well.  (Most Koreans use disposable plastic gloves).  Set aside.

Blanch the trimmed and washed spinach in boiling water with a little salt for about 30-45 seconds or so, or until they wilt.  Drain quickly, or skim off the spinach with a strainer from the pot, and cool immediately in ice bath.  Gently squeeze the water out of the spinach. In a small bowl, season with minced garlic, salt, 1/2 tsp sesame oil.  Set aside.

Prepare the carrot into thin julienned matchsticks, and slice thinly the red pepper to the same size. Slice the shittake and fresh mushrooms into thin slices.  Cut the onion in half, and make about 1/2 cm thick slices. Saute each vegetable separately on medium-high heat with a little oil.  Ideally, the vegetable should not crowd the pan, and should be sauteed only briefly, about 45 seconds-2 minutes, until vegetable is slightly softened.  Remove each vegetable into a small bowl.  Season to taste with salt, mix well, then add it to the noodles.  Repeat for all 5 veggies.

Toss all the vegetables, including the spinach, and noodles to distribute evenly.  Using your hands works best.

Before serving, saute the whole mix on a frying pan for about 5 minutes.  Taste, and correct seasoning if needed with salt.  Garnish with toasted sesame seeds.

Store leftovers in the fridge.  Reheat in microwave until slightly warm, about 1 minute.

Cellophane, or clear glass noodles. It is made from the starch of sweet potato.

Fresh spinach about to be trimmed.