Mochi is pounded glutinous rice — steamed, then beaten until the starch breaks down into a smooth, dense, elastic mass that is like nothing else in texture. It can be eaten plain, dusted with kinako (roasted soybean flour) or coated in sweet soy sauce, or formed around a filling of sweetened red bean paste, fruit, […]

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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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