Comments on: Youngyang Chaltteok (Healthy Sweet Rice Cake)

By: Hyosun

Hyosun — Wed, 28 Jun 2023 19:27:57 +0000

In reply to Jane. So happy to hear this recipe will help you make your childhood food for your family. Your mom will be impressed.

By: Jane

Jane — Mon, 26 Jun 2023 04:14:31 +0000

My mom used to make this kind of dduk in my teens (40 years ago!), But everyone got busy and we stopped having it. I have asked my mom for the recipe, but because of our language barrier it was hard to get her recipe, so thank you. I’ll make it for my own children and will surprise my mom with it too!

By: Hyosun

Hyosun — Mon, 18 Jan 2021 15:39:26 +0000

In reply to Hanna.

Hi Hanna! Aww such precious moments with mom! That’s how we all learn – watching our moms and eating their food. And I’m so happy to be a small part of your cooking for mom. Look forward to the time we all can travel again and hold fun events like kimchi making!

By: Hanna

Hanna — Sat, 16 Jan 2021 05:28:21 +0000

Hyosun, thank you for taking the time to publish your recipes. My 89 year old mother cried after tasting my dduk. She couldn’t believe that I would go through all the trouble to making her favorite dish. There is nothing I would not do for my mother, being able to cook for her has been so easy with your guidance. I came to the US when I was 4 years old and am now 58. I have only started to cook Korean food in the last 4 years and am shocked how easily I remember from watching my mom as a little girl and what I don’t know I have learned from you. I am forever grateful for your dedication to your blog. If ever you are in Los Angeles, I would love if you held a kimchi making class. My mom still makes her own kimchi….. I don’t know what I will do when she is gone. I would love to prepare some kimchi myself and present to her. Thank you for all you do.

By: Hanna

Hanna — Fri, 18 Dec 2020 23:28:57 +0000

My local H Mart did not carry nor were they aware of “frozen wet sweet rice flour”, they gave me two options, Mochiko (a Japanese brand of sweet rice flour or “Chapssal garu” would either if these work? Would I use the same amount of water as the defrosted sweet rice flour?

By: Hanna

Hanna — Fri, 18 Dec 2020 17:20:19 +0000

Can I dry the Kambocha in the iven?

What temp and how long?

Can I use the sweet rice flour??? I think there is a brand called Mochiko?

By: Hyosun

Hyosun — Fri, 04 Oct 2019 03:14:47 +0000

In reply to Janie. Are you using sweet rice powder, chapssalgaru?

By: Janie

Janie — Wed, 02 Oct 2019 08:32:19 +0000

Everytime I’ve tried making rice flower, once wetting it, it begins to feel like sand and not hold together. I’m not sure how I mess it up.

By: Hyosun

Hyosun — Tue, 13 Aug 2019 04:38:40 +0000

In reply to Gina. No you don't need to cook them before dehydrating.

By: Gina

Gina — Mon, 12 Aug 2019 06:05:27 +0000

Thank you for all your fabulous recipes! Do you cook the kabocha at all before dehydrating it?