Gyeongdan

Gyeongdan is a traditional Korean dessert made from glutinous rice. It is a type of tteok, or Korean rice cake, that is often served during special occasions and traditional holidays such as Chuseok and Seollal.

Overview

Gyeongdan is made by soaking glutinous rice overnight, then grinding it into a fine powder. The powder is mixed with water to form a dough, which is then shaped into small balls. These balls are boiled until they float to the surface, indicating that they are cooked. The cooked balls are then soaked in cold water to make them chewy and elastic.

The name "Gyeongdan" comes from the Korean words "gyeong", meaning "shape" or "pattern", and "dan", meaning "sweet". This reflects the dessert's sweet taste and the various shapes and colors it can be made into.

Varieties

There are many varieties of Gyeongdan, each with its own unique flavor and color. Some of the most popular varieties include:

• Pat Gyeongdan: This variety is filled with sweet red bean paste. The outside of the rice cake is often colored with gardenia seeds, giving it a yellow color.

• Ssuk Gyeongdan: This variety is flavored with mugwort, giving it a distinctive green color. It is often filled with sweetened mung bean paste.

• Heukimja Gyeongdan: This variety is made with black sesame seeds, giving it a black color. It is often filled with sweetened black sesame paste.

Cultural significance

Gyeongdan is often served during traditional Korean holidays and special occasions. It is a common offering for ancestral rites, known as Jesa, and is also often included in the gift sets exchanged during Chuseok, the Korean harvest festival.

In addition, Gyeongdan is often used in Doljanchi, the traditional Korean first birthday celebration. The colorful rice cakes are placed on the table as a symbol of longevity and good fortune.

See also

• List of Korean desserts
• Tteok
• Hangwa

‎

‎