Jeolpyeon is a pounded rice cake — non-glutinous rice flour steamed, then beaten until the dough becomes smooth and elastic, divided into pieces, colored with natural plant pigments, and pressed with a carved wooden stamp called a tteoksal that leaves a pattern on the surface. The patterns vary: flowers, birds, geometric forms, vines. Each impression […]

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Hodu-gwaja are small, walnut-shaped baked cakes — a thin, golden shell made from walnut flour and wheat flour, pressed in a cast-iron mold, filled with a mixture of red bean paste and chopped walnut pieces. They are bite-sized, warm when freshly made, and have a particular quality that comes from the walnut being present in […]

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