Korean style of cooking.
Dduk is a popular Korean snack. They're particuarly popular during the Korean Thanksgiving, Chuseok and the Lunar New Year. Dduk is a rice cake made out of a rice flour and can sometimes be sweetened. It can be steamed, fried, boiled, etc. It is loved by young and old alike, and you can often see various versions of Dduk being sold in snack shops and by street vendors thorughout Korea. However, it can be an acquired taste, and unfortunatley, I haven't acquired it!
The texture of Dduk can be somewhat disconcerting. Some versions of it are somewhat gelatinous, and more times than not, it's chewey. These combinations of textures are so odd in something that's not a candy, that I can barely choke it down at times. But there are so many varieties that it's often hard to distinguish what is dduk and what isn't!
There's ddukbokki (left) which is a version of the rice cake smothered in gochujang or red pepper paste.
There's jeungpyeon which is reminiscent of hoppang, but made with fermented dough.
There's bupyeon which generally has a sweet filling and powered bean on top.
The varities are endless. One thing for sure is that the sweet dduk can be very pretty, and they can be very eye catching even if they don't taste very good. Dduk is relatively inexpensive, though, so if you have the opportunity to try some, you should go for it. Try it for yourself, and see whether or not you like the taste and texture. It definitely won't break the bank.
What did you think of this review?