Part of the Kimchee Network
Traditional ddukpastel for ritual
Rice cake science, mochi across Asia, and pastel catering.
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CULTURE
What Makes Korean Dduk Distinct from Mochi
Same rice, different technique — dduk is steamed and pounded; mochi is pounded wetter, softer, and filled differently.
SCIENCE
The Science and Art: Glutinous vs. Non-Glutinous Rice
Chapssal vs. mepssal — amylopectin levels explain chew, collapse, and how to rescue a failed batter.
RECIPES
Savory Dduk: Garae-Tteok and Tteokguk Techniques
New Year's soup is not nostalgia — it is a technique for cooking rice cakes that stay tender in broth without sloughing.
RECIPES
Sweet Dduk: Injeolmi, Songpyeon, and Modern Fillings
Bean powder, honey, and pine — sweet dduk covers ritual and dessert without ever needing icing.
Featured recipes
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SIRU · Easy
Heritage Baekseolgi — White Siru for Dol & Weddings
Snow-white siru for first birthdays — pure, high, and cut clean after rest.
SIRU · Medium
Mujigae Pastel — Rainbow Catering Siru (Minimal Neon)
Natural pastel rainbow for modern weddings — omija mauve, mugwort mint, pumpkin ivory.
POUNDED · Medium
Injeolmi — Traditional Pounded & Cut
Chapssal pounded while hot, kong-garu tossed — must-be-same-day.
FILLED · Medium
Songpyeon Pine — Heritage Chuseok
Half-moons steamed over pine needles — sesame or bean, translucency is done.