Kim Dae-seok's Potato Rice Cake

Name: Kim Dae-seok's Potato Rice Cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: fresh potato 3 pieces (after peeling, 460g); potato starch 3 cups (based on 200ml cup); soaked black soybeans 1/2 cup (soaked 2 hours prior); shelled mung bean 1 cup; hot water 1.5 cups; black soybeans cooking water 3 tablespoons; salt 1/3 tablespoon (for dough); salt 1/4 tablespoon (for black soybeans filling); salt 1/4 tablespoon (for mung bean filling); sugar (raw sugar) 1 tablespoon (for dough); sugar (raw sugar) 1 tablespoon (for black soybeans filling); sugar (raw sugar) 1 tablespoon (for mung bean filling); water 3 cups (for grinding potato); water 2 cups (for cooking grains)

Made by grinding fresh potatoes and mixing with starch, then steamed into a chewy, satisfying Gangwon-style potato rice cake filled generously with sweet black soybeans and mung bean fillings.

1 hr Difficulty Normal Snacks & desserts

Main ingredients

potatopotato starchblack soybeansshelled mung bean

Ingredients needed 4 servings

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potato potato starch black soybeans shelled mung bean

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fresh potato 3 pieces (after peeling, 460g)

potato starch 3 cups (based on 200ml cup)

soaked black soybeans 1/2 cup (soaked 2 hours prior)

shelled mung bean 1 cup

hot water 1.5 cups

black soybeans cooking water 3 tablespoons

salt 1/3 tablespoon (for dough)

salt 1/4 tablespoon (for black soybeans filling)

salt 1/4 tablespoon (for mung bean filling)

sugar (raw sugar) 1 tablespoon (for dough)

sugar (raw sugar) 1 tablespoon (for black soybeans filling)

sugar (raw sugar) 1 tablespoon (for mung bean filling)

water 3 cups (for grinding potato)

water 2 cups (for cooking grains)

Recipe

Cut potatoes into small pieces, blend with water, strain through a cloth, and let the juice settle for 30 minutes to separate the starch.
Simmer black soybeans and mung beans separately, then season with salt and sugar to make sweet fillings.
Mix the settled starch, potato starch, and potato solids with hot water to form the dough, then steam for 20 minutes and let rest to cool completely.

Cooking tips

When squeezing the potato juice through the cloth, ensure all moisture is thoroughly removed so the dough won’t be overly sticky and maintains firm consistency.
The water added to the dough must be boiling hot to properly gelatinize the starch, ensuring the rice cake develops proper stickiness and resists breaking apart.
Do not remove the rice cakes immediately after steaming—they will be soft and fragile. Letting them rest in the steamer for 5 minutes and cooling completely at room temperature is essential for achieving the ideal chewy texture.

Recommended for

Those who want to recreate the authentic, nostalgic original Gangwon-style potato rice cake at home.
People looking to gift a comforting, sweet, and chewy delicacy that everyone—from children to elders—will enjoy.

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