Chef Park Kyeong-Mi holds the honorable title of South Korea’s “Royal Delicacies Intangible Cultural Heritage Transferee,” which is one other means of claiming: she’s actually actually good at making tteok.
Kyeong-Mi been making styles of the standard Korean rice cake in her store Dong Byung Sang Ryoun for over 20 years. “What’s humorous is, once I first began to make tteok, folks had been unaware of this good meals tradition,” she says. “They didn’t eat it as a result of they didn’t find out about it.” Now, she makes every part from royal stir-fried tteok to bouncy jeungpyeon to tteok sandwiches stuffed with sliced meat.
First, we see her make garaetteok for tteokbokki. She grinds her rice right down to a powder and provides water, paying nice consideration to element as a result of this may decide the right steadiness of sticky and clean texture. As soon as she has her dough, she runs it via a machine to make the thick noodle form that can be reduce, boiled, and stir fried.
Subsequent, she makes jeungpyeon, starting with an identical strategy of operating it via the mill; to get the specified bouncy and chewy texture, she runs it via 3 times to create a wonderful powder. She provides saeng makgeolli and sugar to the combo and lets it ferment for six hours. As soon as the dough is fermented and risen, it’s steamed, and used as semi-sweet truffles, and sliced like bread for sandwiches, too.
“There have been so many types prior to now, so taking that and shaping it to suit present tendencies, or refining the style, I believed this was one thing I might do,” she explains. “I needed to do this very nicely.”

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