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The menu highlights a variety of rice cakes, from sweet potato to wheat to corn, and unconventional sauces like rose and carbonara. Rice cakes are short like gnocchi, medium-sized or long and skinny.
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
The blue color of the rice comes from the petals of Clitoria ternatea (butterfly-pea) flowers (bunga telang), which are used as a natural food coloring in cooking it. [2] The rice can also be plain white rice or rice cooked using turmeric. It is often eaten with solok lada (stuffed peppers) and is also eaten with fried keropok. [3]
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose; Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape [3] Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried.
Tteokbokki. Tteokbokki (떡볶이): a dish which is usually made with sliced rice cake, fish cakes and is flavored with gochujang. Sundae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing. [16]
Idea leuconoe, also known as the paper kite butterfly, rice paper butterfly, large tree nymph, [1] is a butterfly known especially for its presence in butterfly houses and live butterfly expositions. It has a wingspan of 12 to 14 cm. The paper kite is of Southeast Asian origin, but can also be found in Southern Taiwan and the Ryukyu Islands.
Injeolmi is a rice cake in which rice flour is steamed with a steamer, pounded with a mortar, cut into appropriate sizes, and coated with bean powder. It is a popular rice cake that is served without omission from the table of ancestral rites and feasts, and it is digestible and high in calories.
The history of rice cakes goes back to the primitive agricultural society. It is presumed that it is because at least about the 7th to 8th centuries B.C., there are records of sowing seeds and plowing and farming in this land, or because almost all of them are found in the ruins like Galdol (a flat stone used as a tool when grinding fruit against a grind stone) or Dolhwag (a small mortar made ...