Kim Dae-seok's Potato Rice Cake
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.
Ingredients needed 4 servings
Recipe
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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