A “demand food party that awakens your sleeping gastronomic DNA
Just thinking about it makes me want to eat it, and my saliva is overflowing
Today's food is jaw-dropping
Lunar New Year's Day to start a new year
There's always something that shines in a hearty holiday season.
May every day of the year be dazzling with the whole family
Also, eat the first food of the new year while praying for health
This is mochi.
The morning of Lunar New Year begins with the sound of a machine running in a mill.
If a grain of rice turns into a white powder like snow and heat is added
Mochi with the sweetness and saltiness of rice is made.
Freshly picked rice cake that combines chewy texture and light flavor
Preparing carefully for the new year and hoping that the family will stay healthy for a long time
It contains wishes for the new year.
Since ancient times, special days have been a food unique to the nation that has accompanied our lives, mochi
Colored with the scent and beautiful color of grains
Today's menu, “mochiâ€
“Sputum mochi†has an attractive, mild flavor
If you gently melt a hard, hardened mochi and bake it on the stove
The outside is crispy and the inside is chewy!
Indescribable magic rice cake
<Tips for eating mochi more deliciously after the Lunar New Year >
tip. #1
After putting it on wooden chopsticks and grilling a caterpillar
Apply soy sauce and sprinkle with sugar
I baked it about twice
Sweet and salty, sweet and salty “grilled rice cakeâ€
Tip. #2
First, fry the mochi guk mochi in a frying pan without oil
If you put yuzu juice on top of the mochi and put it on
Yuzu mochi with a sweet and chewy charm
“Mugwort mochi,†a spring delicacy made from hand-picked mugwort
Boil the fragrant mugwort and mix it with rice flour
Mugwort mochi that was easy to make at home
If you eat it with sesame oil, the aroma doubles!
“Mushiru mochi†combines the light flavor of rice with the sweetness of radish
<Why do you eat rice cake soup on New Year's Day? >
First , eating white phlegm mochi made from non-glutinous rice to start the year clean
Second, a long rice cake that means longevity
Third, I ate it while praying for good health because it looks like a leaf starch when sliced
If it's Chuseok, it's “Song Byeonâ€
In fact, there is a “seasonal mochi†that is eaten every 12 months of the year
As the culture of eating with immediate family members instead of village units became established
Struggling with how to continue the spirit of community
Set a day for each month to make and eat mochi
The custom of sharing mochi with neighbors has continued to this day!
Selected by the Ongoing Demand Gourmet Association
I have to go before I close the door
Here are some “mochi †restaurants selected for the popular gourmet party.
The first restaurant
Healthy mochi made from homemade glutinous rice
“The Aesthetics of Mochi†in Yeonhui-dong, Seoul
A clean and compact shop
Made with care from material selection to care
A place where you can enjoy nutritious mochi
Mochi full of sincerity made from glutinous rice grown on commission and ingredients made from original ingredients
Signature menu “Doobumochiâ€
Dutubmochi is one of the mochi served on the day of Wang's birthday
Such a difficult cooking process
Add finely ground red bean paste, glutinous rice flour, nuts, yuzu, etc. alternately
Carefully steamed
A savory and fragrant thick mochi
Beef that blends well with the unforgettable texture of soft red bean paste
“Soybean cakeâ€
The name comes from the fact that it is similar in shape to beef cutlets
Add five kinds of beans and pumpkin goji chestnuts to finely ground glutinous rice flour
After steaming the seaweed
Put it in the mold and press it firmly
Savory steel-head mochi that has been cooled in a cold place to add chewiness
The lightness and aroma of soybeans is exquisite!
'Abbreviation'
The feeling that all the ingredients are mixed together
Made with sun-dried glutinous rice, it has a nice stickiness and rich flavor!
Han Joo-pyeong: A place with a delicious flavor of carefully made thick mochi
Second dining room
Clean and clean handmade mochi with over 60 years of tradition
'Biwon Rice Cake House' in Susong-dong, Seoul
A place that has continued its history for the third generation since 1949
Pushing them thinly with your hands one by one and filling them with red bean paste
Heartfelt double skin mochi
The glutinous rice dough embroidered with parsley and dates is cooked over low heat
Made with red bean paste filling
Cuddly shaped decoration
Even thick mochi made by putting nutritious beef in meat that has been painstakingly done over a long period of time
A place where you can enjoy fine mochi
The exterior looks like a gallery and
An eye-catching “Biwon Rice Cake Shop†with rice cakes displayed like jewels in a small space
“Double skin rice cakeâ€
A lip-shaped mochi made by connecting the bottom and top
Thin blood and red bean paste suitable for a small size
With a savory aroma and chewy texture
Double gummy mochi keeps on drawing
“Bukkumiâ€
Dainty size that fits in one bite
A side dish made by adding red bean paste lightly cooked in oil
The amount is small but the light flavor of the red bean paste is excellent!
Han Joo-pyeong: Mochi I want to give to someone special
The third dining room
Mochi with a history of 100 years, made from generation to generation
'Nakwon Rice Cake House' in Nakwon-dong, Seoul
Located in the mecca of rice cake shops
A place where you can enjoy various types of mochi
It is a place that has been in business for 4 generations and has continued its 100-year history
A house that has been visited by regular customers for generations
Including chewy mugwort Injeolmi
A place where you can enjoy a variety of mochi
There are over 500 rice cake shops with the same name all over the country
There is only one rice cake shop directly managed by this house!
A place where you can enjoy a variety of mochi at affordable prices
Signature menu “Mugwort Injeolmiâ€
The soft texture of the mochi the moment you put it in your mouth is excellent
Softer texture than daifuku
Tender Injeolmi full of moisture
Soft enough to flow down when you put it on your hand
Put finely ground glutinous rice on the steamer
After steaming it with mugwort from Halla
Put it in a kneader and knead
Mugwort Injeolmi with a faint scent of mugwort
“Platum mochi†consists of a variety of mochi, from dumplings to short meals
What is a platter made up of five types
A comprehensive gift set with each texture and color
What is an abbreviation for a smooth texture and pleasant sweetness
The flavor is even better because it contains just the right amount of flavor
Nutritious “excellent†with plenty of beans and pumpkins
A “thick mochi†filled with soft bean paste inside of mugwort mochi
Moderately sweet red bean paste and stickiness are attractive points
Han Joo-pyeong: A house that has silently continued the history of a rice cake shop alley for the fourth generation