What does a ricecake look and taste like?

Rice cakes, a type of traditional Korean dish, are flat and round in shape, resembling slightly enlarged coins or small pancake. They are typically about 5 to 6 inches in diameter and have a white or off-white color. The surface of a rice cake is often textured with small pores, resulting from the steaming process during preparation.

Texture:

Freshly made rice cakes have a soft and somewhat chewy texture, although they can become firmer as they cool down. The consistency can be compared to that of glutenous or sticky mochi, but rice cakes are generally less sweet.

Taste:

Rice cakes have a mild and slightly sweet flavor. They are not particularly seasoned on their own, allowing them to be versatile ingredients in various dishes. The neutral taste of rice cakes means they readily absorb the flavours of sauces, seasonings, and other ingredients they are cooked with.

Variations:

There are different varieties of rice cakes, each with its unique characteristics and uses. Some common types include:

- Garaetteok: a basic and widely used rice cake, round and flat in shape.

-Injeolmi: a variety filled with sesame seeds and coated in either powdered soybeans or sweet rice flour

-Songpyeon: half-moon-shaped rice cake traditionally made during the Korean thanksgiving holidays, often with sweet fillings such as red beans, jujubes, or pine nuts.

-Tteokbokki: a popular street food made by simmering rice cakes in spicy gochujang sauce.