How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website. www.maangchi.com I'm going to introduce a beautiful Korean rice cake today. It's called mujigae ddeok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is "rainbow rice cake," it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called "colorful rice cake" (색떡, saekddeok). In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white. This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms: "I wish my baby becomes healthy, smart, and a good, warm-hearted person!" "I wish my parents have healthy and long life!" "To show my love for my lovely husband (or wife) !" Leave a comment and let me know what you wish when you make this! Cooking time: 1.5 hours Ingredients: A 2 pound package of frozen rice flour, sugar <b>...</b>

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Ingredients * 3 Cups Rice Flour * 1 tsp Salt * 1½ Cup Water * 1½ Cup Water + 1 tsp Sesame Oil Yield: 2.5 lb. Sticky Rice Cakes Special Music "Cuckoo Realkook" by "최창국-kook~*" Thank you. :D

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"Dukbokki" (or dduk bok ki, tteokbokki, dduk bok kie, tteokbokki, dduk bok kie, dduk bok kee, dduk bok ki, tuck bok key, ddukbokki) is a popular snack in Korea. See the full recipe on my site: www.maangchi.com Ingredients for hot spicy ddukbokkie: Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions. See my website for photos and details of ingredients: www.maangchi.com Directions: 1. Separate the tubes of rice cake into individual pieces. 2. In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat. 3. Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly. 4. Cut 7 green onions into 5 cm long pieces, and add them to the pot. 5. Keep stirring until the sauce is thick and the rice cake is shiny. 6. Transfer it to a plate and serve! Ingredients for mild ddukbokkie: 1 package of rice cake, beef strips, soy sauce, sugar, garlic, onion, king oyster mushrooms, water Directions: 1. Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion. 2. Add 3-4 sliced king oyster mushrooms and 2 chopped green onions to "1″ and stir it. 3. Add 1 cup of water and put rice cake in it and keep folding until rice cake is soft. 4. Serve it on a plate and eat it when it is warm.

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Dr. Allen Lim shares his recipe for Rice Cakes.

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Full recipe here: blog.maangchi.com There are many different kinds of rice cake, but I'm going to introduce gyung dan to you. On special occasions, the first thing my mom and grandmother did was to prepare rice cake, so this is what I'm going to show you. Ingredients: 1. 2 cups of sweet rice flour (Mochiko powder) 2. 3/4 cup of boiling water (or 1 cup) 3. salt, sugar, brown sugar 4. 1 cups of red beans 5. 1 ts of cinnamon powder 6. black sesame seeds powder 7. mugwort powder 8. toasted yellow soy bean powder, and 1 or 2 cups of flour Step 1: Make red bean paste 1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. 2. Lower the heat to low medium and simmer for 50 minutes. 3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon. 4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside. Step 2: Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls 1. Black sesame seeds: Rinse and drain ½ cup of black sesame seeds in running water using a strainer. Heat a pan over medium heat and pour in the sesame seeds. Cook the sesame seeds by stirring with a wooden spoon. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes) When the sesame seeds cool down, grind them with a coffee grinder. Transfer the sesame seeds powder to a bowl and add 2 tbs <b>...</b>

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Thank you for watching Korean Cuisine with Anna Kim! Today I'm going to show you how to make Sweet Rice Cake Dessert. (Mochi) Please watch my other videos and subscribe! Ingredients: - 1 Cup Sweet Rice Flur - 3 1/2 Tbsp of Sugar - 1/2 Tsp of Salt - 1 1/4 Cups of Water - 3/4 Cup of Sweetened Red Bean Paste - 1/2 Cup of Corn Starch - Mix all ingredients together except the red bean paste and corn starch in a large bowl. - Mix well. - Microwave for 3 minutes with cover on. Stir once and cook for another 4 minutes. - While cooking in the microwave make red bean paste into 12 small pieces. - When the dough is ready, put some corn starch on your hand and a small amount of dough. Put red bean ball in the middle and seal. Enjoy! Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish! Please Subscribe and leave comments!

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www.maangchi.com Ingredients: Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi) Directions: 1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough. 2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes. 3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave. 4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You'll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic. *tip: Put a little cold water on your hands when you want to touch the dough so that it won't stick to your fingers and will keep you from burning yourself. 5. Spread 1/2 cup roasted soybean powder on the cutting board and transfer the pounded rice cake over the soy bean powder on the cutting board so that the rice cake would stick to the cutting board. 6. Cut into bite size pieces. 7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate Sprinkle with sugar when you serve. Ssuk injeolmi Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it. Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular <b>...</b>

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How to make ddukguk. The full recipe is on my website: www.maangchi.com Ingredients: sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant),sesame oil, black ground pepper. Directions: 1. Boil 8 cups of water in a pot. 2. Soak 3 cups of sliced rice cake in cold water. 3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces. 4. Prepare 3 eggs in 2 small bowls: In the first bowl, put 2 egg yolk; In the second bowl, put 2 egg white and 1 egg; Add a pinch of salt to each bowl and mix well. While you're waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips): 1. Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel. 2. Turn the heat off. Pour the egg yolk mixture from "bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan. 3. When it's cooked about 70%, turn it over and let it sit on the pan to cook the other side. 4. Slice it thinly and set it aside. Now let's make kimgaru (laver powder). This one is easy: 1. Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. 2. Put the roasted laver into a plastic bag and crush it! Then set it aside. Good work! Now let's get back to the soup: 1. When the water boils, put in the beef. Boil over low <b>...</b>

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Ingredients: 1 Cup Sweet Rice Flour 1/2 tsp Salt 3 1/2 Tbsp Sugar 1 Cup Water 3/4 Cup Red Bean Paste Some Corn Starch This Korean dessert (Chap-ssal-ddeok 찹쌀떡) almost same with Japanese mochi. If you have any questions about this recipe and ingredients please feel free to ask me. :) Song Title: Friends Artist: Cool Thanks taecha888 for your request again !!! I hope you like this. *^______^*

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And... then I have my fish, and then I'll have my fish and ricecakes.... and then....

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A 78 year-old man makes puffed rice cakes (bao-mi-shiang) on the side of the street. Taken at the Shi-men Reservoir market area.

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The Chinese New Year is associated with the Chinese rice cake called "nian gao". It's a popular festive food, but not so easy to make. Many people opt to buy the tasty treats from annual Chinese rice cake cooks. Lets go to Indonesia to see more. Ji Zian is a Chinese rice cake cook in Tangerang, Indonesia. She is helped by ten of her family members to do this yearly activity during the Chinese New Year season. It takes around ten days to make the cakes. Glutinous rice is first milled, filtered, and kept for two weeks to make it more sticky. The rice is then mixed together with water and brown sugar. The batter is now ready to be steamed for twelve hours, cooked with real firewood to make it even more tasty. Ji Zian started this business in 1995, with the production of four tons of Chinese rice cakes every New Year season. The price is around 14000 rupiahs per kilogram. [Ji Zian, Rice Cake Maker]: I started in 1995 with a very small production. Now, its getting bigger and I can make around 4000 kilograms every Chinese New Year. But this business can only run during the New Year. When the season ends, all of the cake-making equipment must sit and wait until the coming of the next Chinese New Year. NTD, Tangerang, Indonesia.

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Here are my written recipes of these 2 dishes and some photos! Mugwort soup recipe: www.maangchi.com Mugwort rice cake recipe: www.maangchi.com "Mugwort soup / 쑥국 / Ssukguk (or sookgook)" Ingredients for 2 servings (cooking time: 30 minutes): Mugwort, clams, dried anchovies, onion, soybean paste, flour, garlic, green or red chili pepper,perilla seeds powder Directions: 1. Place 12-13 small clams in a bowl. Add 1 cup of water and 1 ts salt and mix well. Soak for 1 hour to let the clams spit out any sand or mud. 2. Wash and clean 3-4 cups of mugwort thoroughly by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves. Put it in a bowl and set aside 3. Make anchovy stock: o Put 6 cups of water into a pot. o Add ½ cup's worth of chopped onion (about ½ an onion) and 10 large dried anchovies (with guts and heads removed) to the pot. o Boil for 20 minutes over high heat. 4. Gently mix the mugwort with ¼ cup soy bean paste, 1 tbs flour, 3 cloves of minced garlic, and 2 tbs perilla seeds powder (optional). 5. Strain the stock so it's clear and a little brownish. Put it back in the pot and reheat it. 6. Add the seasoned mugwort mixture to the boiling stock. 7. Wash and drain the clams and put them into the soup. 8. Cook 5-7 minutes more, then add chopped green or red chili pepper. 9. Transfer the soup to a bowl and serve with rice and a few more side dishes. "Mugwort <b>...</b>

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If you want to know more about Sempio YounDoo: aeriskitchen.com If you want to buy Sempio YounDoo: aeriskitchen.com Main Ingredients • ⅔ Cup Fresh Oysters (7 oz) • 3 Cups Oval Rice Cakes (1 lb) • 4 Cups Water • 2 Eggs • 2 Green Onions • 2-3 Sheets Dried Laver • 1 Tbsp Minced Garlic • ½ tsp Salt • ½-1 tsp YounDoo (Optional) Yield: 2-3 Servings

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Ingredients for Ozoni (Japanese Rice Cake Soup) (serves 2) 4 Kirimochi - Rice Cake 50g Chicken Meat (1.76 oz) Daikon Radish Carrot 1 Satoimo - Japanese Taro 2 Shiitake Mushrooms 60g Komatsuna - Japanese Mustard Spinach (2.12 oz) Kamaboko - Steamed Fish Cake Yuzu Peel Ozoni Soup Stock (serves 4 - amount easy to make) 20g Kombu Kelp (0.705 oz) 20g Katsuobushi - Dried Bonito Flakes (0.705 oz) 1100ml Water (4.65 us cup) 1/3 ~ 1/2 tsp Salt 1 tsp Usukuchi Soy Sauce (saltier and lighter in color than koikuchi) About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org

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Emeril Lagasse enters Juju's kitchen for a traditional Korean dish, Duk Guk.

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Duuk Bok Gi is probably the most popular street food in Korea. The tenderness of rice cakes meets the sweet and spicy taste of red chilli pepper paste. It's usually eaten as a snack but it can be served as an appetizer or even a meal. There is no doubt this will satisfy your stomach and your soul. What's amazing is it's so easy and quick to make too. Enjoy!

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Roz Raskin and the Rice Cakes @ www.thericecakes.com Directed by Adam DePalma & Paul Medeiros Puppet Designed by Brett Sylvia New music video for the single "Magma" from Providence, RI based band the Rice Cakes off of their new album "Monster Man". The video was shot at Chase Farm in Lincoln, RI and is a fun tale of peoples flight and fight against a gigantic puppet monster. Big thanks to Nice Slice and the Ground Round for sponsoring the shoot and thanks to the various people who donated their time, money, and sweat to this project. Enjoy!

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Ingredients: * 1 Cup Sweet Rice Flour * 1 Cup Water * 2 Tbsp Sugar (Optional) * 1/2 tsp Salt * 1/3 Cup Walnuts * 1/2 Yellow Cake (13×9 Inch Pan) * 1/3 Cup Honey Yield: 15 GyeongDans Artist: Lee, HyoRi (이효리) Title: U go girl

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Thank you for watching Korean Cuisine with Anna Kim! Requested by Jennifer in Michigan. Thank you Jennifer! Today we are making a Korean Spicy Rice Cake dish called Dukbokgi and it's being served with water kimchi. Please watch my other videos! Ingredients: - 8 oz of tube shaped Rice Cake (Any shape of Rice Cake works) - *Optional* 20 Pieces of Fish Cake - *Optional* A few ounces of any kind of Beef - 1/2 of an Onion - 1/4 piece of Cabbage - 1/2 of a Carrot - 1 Green Onion - 2 Tbsp of Red Pepper Paste (Gochujang) - *Optional* 1 Tbsp of Crushed Red Pepper (Gochugaru) - 1 tsp of minced Garlic - 2 Tbsp of Sugar - 1/2 Cup of Chicken Broth - 2 tsp of Soy Sauce - 2 tsp of Crushed Red Pepper - 2 tsp of Sesame Seeds - Boil 5 cups of water for Rice Cake. - Slice vegetables all around the same size. - Cook Rice Cake for 3 minutes and then rinse in cold water. - Combined ingredients to make Sauce and bring to a boil, then reduce to simmer until sauce thickens. - Add meat and cook for about two minutes. - Add all the vegetables, rice cake, and fish cake and cook for about 2-3 more minutes. - Finish with green onions and sesame seeds. - Serve hot. This dish is for vegetarians also. You don't need to add any beef, but I like to add beef in mine. This might be a bit spicy for those who don't like spicy foods. If you don't want it as spicy don't add as much crushed red pepper and red pepper paste. Once you taste it you'll fall in love! Enjoy! Thank you for watching Korean Cuisine and <b>...</b>

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We Japanese have habit of eating Rice cake. In modern society we take it for granted to eat it but its custom has a long history. rice cake was transmitted from Southeast Asia with the culture of rice farming. It has commonness in each place. Unique feature of it is stickiness ,and roundness. Rice cake "mochi" were eaten as confectioneries by families of nobility. various kinds of rice cakes, such as "botamochi", "yakimochi" and "chimaki" became available Rice cakes became more popular still In the Edo period（1603～１８６７）, being served at annual functions and events and sold as special local products along the roadsides of various areas. Now there are many kinds of rice cake,such as orange flavoured, rice cake with kinako, rice cake with bean paste wrapped in a cherry leaf..

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Pumpkin Rice Cake Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin flesh. Tteok is a grain cuisine and has a long history in Korea. It can be served as a main dish to substitute for rice, or as a special food for a festive day or birthday. There are various kinds of tteok with different main ingredients.

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Thank you for watching Korean Cuisine with Anna Kim! Today we are making a Korean Rice Cake Soup called Duk Gook. It is traditionally served on New Years! Today Is the Korean New Year! Please watch my other videos! Ingredients: - 1 Package of Rice Cake - 1/2 Pound of Beef - 3 Tbsp of Soup Soy Sauce (You can get this at a korean store) - 1 tsp of Garlic - 1 tsp of Sesame Oil - 2 Eggs - 1 sheet of Dried Seaweed - 2 pieces of Green Onion - 6 Cups of Water - Slice Beef thinly - Cook Beef and add 6 cups of water - Bring to boil - While waiting for water to boil, roast seaweed for 1 minute in the oven at 400 degrees. - Whisk 2 eggs together and cook. - Add Rice Cake to soup and boil for 10 minutes or until soft. - Slice egg thinly, slice green onions, and crush seaweed. - Garnish and serve! This dish is for vegetarians also. You don't need to add any beef, but I like to add beef in mine. Enjoy! Thank you for watching Korean Cuisine and please let me know if you would like me to make a specific dish! Please Subscribe and leave comments!

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We decided to attempt to make some putos. It was fun. Especially at one in the morning :)

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One of my favorite foods! What's yours? This is my version of the Korean dish. I tend to like mine without a lot of sauce. =] ingredients: - 1 package of rice sticks - 2 medium carrots diced - 1/2 onion diced - 2 cups king mushroom diced (optional) - 2~3 TBSP olive oil or any oil you prefer - 2 TBSP korean red pepper paste (seasoned with soysauce, sesame seed oil, and sugar) - 2~3 TBSP of water soak rice sticks in water for 10-15 mins. add olive oil to pan on medium heat. add carrots and onion. cook until onions are golden brown. add king mushrooms and stir for 1 min. add rice sticks and red pepper paste. stir. add about 2 TSBP of water from rice cakes and mix well. cook for about 3-5 mins or until rice cakes are tender and soft. sprinkle on sesame seeds for garnish. enjoy! =] twitter.com

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Ruby, an English bulldog, tries to get at a pile of rice cakes sitting on a table.

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A type of Asian dessert that is also called "Lor Mai Chee" in Cantonese. Definitely a great snack to make and bring to a friend's party. It doesn't require a lot of ingredients and is fun to make. Ingredients: 2 cups of glutinous rice flour 1.5 cups of sugar 1.5 cups of water 1 tsp of Olive oil coconut flakes sesame paste Note: the glutinous rice flour is extremely sticky, it might take a few practice before you can successfully wrap them into a ball. You should be able to make 20 rice cakes with the amount of ingredients I listed. You can also substitute sesame paste with red bean paste as well.

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In this cooking video learn how to make this TteokBokkI and TteokGuk - Sticky Rice Cakes. it very delicious hope u willbe like.................. Ingredients * 3 Cups Rice Flour * 1 tsp Salt * 1½ Cup Water * 1½ Cup Water + 1 tsp Sesame Oil Yield: 2.5 lb. Sticky Rice Cakes

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De La Salle-College of Saint Benilde BSHRIM major in culinary arts students This is an instructional video project on how to make Puto (rice cakes). Created by Kris Mae Dychauco and Aj Arceo

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Our "k-drama" inspired cooking video to win a chance to visit Seoul, South Korea! Participants: Krystal Diamond & Holly Walker from Atlanta, GA --USA Ingredients for Gyeongdan: -1 cup of sweet rice flour -1 cup of water -1/2 teaspoon of salt -2 tablespoons of sugar (optional) -1/3 cup of walnuts -1 box of yellow cake mix -honey Directions: -Mix 1 cup of sweet rice flour, salt and sugar into bowl -Stir in 1 cup of water, mixing well -Cover bowl and microwave for 3 minutes on high -Meanwhile crush walnuts in plastic bag with fork/knife -Remove dough from microwave, knead dough with fork for at least 5 minutes -Bake yellow cake -Remove brown part from cake -Crumble only 1/2 of cake with fingers -Add in walnuts to dough and mix -Mix a cup of water with a pinch of salt to help you work with sticky dough -Roll dough into small balls -Roll dough balls into honey then into cake crumbs *You can add other flavors onto your cake ball according to your personal taste; such as powder sugar and frosting* --To liven up any get together or event you can decorate the Sweet Sticky Rice Cakes to entertain your friends and family.-- ENJOY! -- Critique-- These are very simple and quick to make and the ingreidents can be find at most supermarkets. The taste is a good combination of sweet and starchy. The honey and cake crumbs give the rice flour just enough of a sweet taste to satisfy anyone's sweet tooth. They're easy to eat, just a little messy, but good for any occasion. --Song Credit-- f(x <b>...</b>

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View all recipes here: leanbodylifestyle.blogspot.com Facebook: on.fb.me Twitter: bit.ly Both rice cakes combined have: 340 calories 10.5g fat 34g carbs 28.5g protein You will need: 2 brown rice cakes 1 scoop whey protein 1 tbsp. all-natural peanut butter 2 tbsp. water Lean Body Lifestyle t-shirts are now available: www.leanbodylifestyle.spreadshirt.com Music by Kevin MacLeod - incompetech.com Scattershot, Kevin MacLeod (www.incompetech.com) Licensed under Creative Commons "Attribution 3.0" http

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This is my frist time making YT video. First song is called My Everything unknown artist and the second song is I don't love you enough by Andy Lau & Kelly Chen

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Visit www.crazykoreancooking.com Got to try this one! It's super delicious!

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DigInfo - movie.diginfo.tv The moffle is a mochi rice cake with an entirely new texture not found in existing foods. Moffles can be easily made by simply putting a mochi rice cake or other ingredients into a custom moffle maker developed by Sanyei Corporation. The crispy texture of the moffle goes well with any cuisine, be it Japanese, western or Chinese, and because the new moffle maker cooks all the ingredients evenly, raw fish and meat can be cooked without using any oil. You can enjoy both main dishes and side dishes at the same time by simply cooking side dish ingredients in the moffle maker. The result is a meal with the convenience of snack food, and because the main ingredient is a rice cake, it's also healthy and filling. The deluxe moffle maker is a custom machine developed exclusively for making moffles. It maintains the ideal cooking temperature to ensure that moffles are crispy on the outside and soft and chewy in the inside and that they are cooked in only a short amount of time. The plates can be easily removed for washing with one touch of a button.

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Dukbokki is one of popular street food in Korea.Mainly it contains rice cakes and fish cakes. If you like spicy food, I definitely want to suggest this food! Chewy and spicy :-) For full recipe www.kfoodaddict.com

Korean food rice cake Dukbokki street food kfood Addict

just reliving my mother's own way of making this common rice cake!BIKO in a Pilipino language, famed moslty on occasions like christmas,or new year or even birthdays or fiestas or for me if i have time anytime heheheh!! its commonly on top of the table because of its easy way to prepare, as if that you're just only cooking rice and add a brown sugar or a panutsa (sugar cane un-fortified natural sugar)squeezed that coconut scrapes to have gata(coconut milk)pour in and thats it!you're ready to face the battle between you and your big pan!!hahahahaha! (nalapnos kaya kamay ku sa kakahalu diyan!!pero sulet ha?)

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11-4-2011 Uyen Thy's Cooking - Fried Rice Cake Banh Bot Chien

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