Rice cakes, also known as "tteok," are a staple ingredient in traditional Korean and Chinese cuisine. They are made from glutinous rice flour, which gives them a chewy and sticky texture. Rice cakes come in various shapes and sizes, ranging from thin, flat sheets to round and cylindrical shapes, and can be either steamed or boiled.
In Korean cuisine, rice cakes are often used in soups, stews, and stir-fries, and they are also enjoyed as a snack. Some of the most popular dishes made with rice cakes include tteokbokki (spicy stir-fried rice cakes), tteokguk (soup with sliced rice cakes), and hwae dup bap (raw fish with rice and vegetables).
Rice cakes have been a part of Korean culture for centuries and are an important part of the country's traditional cuisine. They are enjoyed for their unique texture, versatility, and their ability to absorb flavors from other ingredients in a dish.
In Korean cuisine, rice cakes are often used in soups, stews, and stir-fries, and they are also enjoyed as a snack. Some of the most popular dishes made with rice cakes include tteokbokki (spicy stir-fried rice cakes), tteokguk (soup with sliced rice cakes), and hwae dup bap (raw fish with rice and vegetables).
Rice cakes have been a part of Korean culture for centuries and are an important part of the country's traditional cuisine. They are enjoyed for their unique texture, versatility, and their ability to absorb flavors from other ingredients in a dish.