Food For The Heart: Chuseok Edition
The start of October is marked with many Koreans around the world celebrating Chuseok. As they spend time with family and friends, the spotlight of the holidays (and always a crowd favorite) is the food served for all to share!
Songpyeon for Chuseok
One of the most iconic items associated with Chuseok is the colorful rice cakes called songpyeon (송편). These delectable bite-sized half-moon shaped rice cakes are typically stuffed with a sweetened red bean paste, chestnuts, mung beans, or a sesame seed and honey mixture. They are colored with natural ingredients and steamed with pine needles to give them a fresh, fragrant scent. Local traditions vary from province to province, but locals use a variety of local produce to celebrate the mid-autumn harvest festival. Give these special treats a taste this Chuseok as the world becomes more interested in the wide variety of rice cakes around the world!
Tteok Tteok Everywhere
Korean rice cakes, called tteok (떡), are used in a huge variety of Korean cuisine. They are made from an assortment of glutinous or non-glutinous rice then steamed and served at celebratory events. From seasonal delicacies to desserts to a full meal, tteok vary widely from the shape, preparation method, color, fragrance, and filling. Some may contain fillings ranging from beans, squashes, sweet potatoes, seeds, nuts, and fruits while others are plain. Long cylindrical tteok called garaetteok (가래떡) or sliced tteok called Tteokgukyong-tteok (떡국용 떡) can be used in a variety of food such as the spicy street food stall favorite tteokbokki (떡볶이) and tteokguk (떡국), a rice cake soup that is served during the Korean Lunar New Year, Seollal (설날).
One of Korea’s rice cakes may be the next big thing after Japan’s mochi. Injeolmi (인절미), a rice cake typically covered in dried powdered sesame seed, soybeans, or mugwort, and originally reserved for feasts and banquets, has been finding its way into more modern foods such as bingsu (shaved ice treats), injeolmi toast (such as those served at Sul & Bean in LA), and a Korean take on mochi ice cream with a frozen injeolmi treat. Rice cakes have also made their way into mainstream media such as the craze over mochi ice cream. BIGBANG’s “Bae Bae” mentions chapsaaltteok (찹쌀떡), a steamed and pounded glutinous rice cake typically filled with red bean paste that is most like mochi. Another popular tteok reference is of the manggaetteok (망개떡) which is a rice cake filled with bean paste and wrapped in a leaf known as the manggae leaf. Many BTS fans tend to refer to Jimin as a manggaetteok due to his fluffy appearance and cute cheeks.
Rice Cakes Around the World
Many other cultures have a strong historical tradition of making rice cakes for various celebrations outside of Korea.
In China, nian gao, which is also a homonym for “higher year” is a type of glutinous rice cake traditionally made to be eaten during the Chinese New Year and thought to bring good luck. Japan’s mochi tends to be made from short grain glutinous rice and is less sticky. While mochi is consumed year round, the pounded paste is typically shaped and molded into various shapes and is also a favorite traditional food consumed during the Japanese New Year. Malaysia has its own take on rice cakes called kuih bakul which features taro or sweet potato in a sandwich while the Philippines’ tikoy can be dipped in egg and lightly fried for a savory snack. Got a sweet tooth? Enjoy a tropical take on your typical rice cake with Philippines’ sweet sapin-sapin made by layering rice flour, coconut milk and coconut flakes. Other countries throughout southeast Asia such as Indonesia, Thailand, and Burma have their own unique take on the versatile rice cake that you should definitely indulge in if you ever have the chance! With each country’s unique culture, heritage, and local produce, you are sure to be in for a unique treat.