Six government organizations, including the Korean Food Promotion Institute and the Ministry of Culture, Sports and Tourism, introduced their “10 Korean Recipes Loved Around the World” in September 2016, targeting non-Korean tourists who will visit Korea for the PyeongChang 2018 Olympic and Paralympic Winter Games. The aim is to help tourists enjoy Korean cuisine and widen their understanding of Korean culinary heritage. The 10 selected dishes constitute a Korean menu that contains the essential identity of Korean cuisine, while improving each dish's individual taste, convenience and appearance.

By Yoon Sojung
Photos = Jeon Han
In cooperation with the Institute of Traditional Korean Food



One of the most popular varieties of rice cake is mujigaetteok, a rainbow-colored traditional steamed rice cake that has beautifully layered colors.

This is one of the desert menu items that amuses both the eyes and the mouth of food lovers across the country.

The recipe for so-called “marble rice cake” is a new variation on rainbow rice cake, which maintains its colors yet has improved taste and shapes. It’s shaped like a half-sphere with sweet fruit jam filling the inside so that anyone can enjoy both the soft and subtle rice cake harmonized with the sweet and sour filling. Any kind of fruit jam, such as lemon, blueberry or strawberry, can be used in the filling.

Director Yoon Sook-ja of the Institute of Traditional Korean Food said, “Marble rice cake is a combined version of recipes that include rainbow rice cake and bread and jam. The colors and texture of the rice cake is made from natural ingredients, such as rice powder, strawberries or mugwort.” .

** Ingredients (Four servings)

Rice powder 3 cups (270 g), salt 1 teaspoon (4 g), sugar 5 tablespoons (60 g)
For coloring: Strawberry powder 1.5 teaspoons (6 g), mugwort powder 1 teaspoon (2 g)
Lemon jam 60 g



** Instructions

1. Rinse the prepared rice with water until a clear water results. Soak the rinsed rice in water for 7 hours. Dry the soaked rice and grind it into a fine powder.
2. Mix the rice powder with salt and sugar.
3. Divide that mixture into three (100 g each). Combine one of them with strawberry powder and another with mugwort powder. Add a little water, knead and then filter through a sieve.
4. Put each color of power in layers into a round mold. Add the lemon jam and fill the rest with rice powder. Any kind of fruit jam, such as lemon, blueberry or strawberry, can be used as the filling.
5. Flatten the top and put into a steamer for 15 minutes.
6. Take out the rice cake from the steamer. Let it cool. Flip over the molds to let the rice cakes fall out. Small paper cups could also be used as molds.






arete@korea.kr