The Rice-Cake Soup House of the Changgwang Public Catering Service Management Bureau is the favourite haunt of customers for serving different kinds of rice cakes, the traditional food of Korea.
The restaurant serves dozens of kinds of rice cakes. The rice cake made of seasonal crops and medicinal herbs stimulates the appetite of diners.
The rice cake is made by steaming grain flour or cooking or moulding cereals. There are many kinds of the food, which is nutritious and has good taste and shape.
The Korean people have widely used rice cake as a substitute for staple or holiday food and many families often prepare it.
Now is the harvest time of early-ripening potatoes and the restaurant serves different kinds of potato cakes.
“The potato cake looks fine and is delicious and beneficial to health. We serve ten-odd potato cakes,” said So Hyon Gyong, head of the restaurant.
Ko Jong Ae is a veteran cook who has prepared potato dishes for over ten years.
It is important to knead dough properly in order to prepare tasty potato cake, she said, adding it will make the cake gummy.
The dough is made by mashing skinned, boiled potatoes.
It is required to properly knead the dough and make it into different shapes before it gives out hot steam.
Potato dumpling is made by kneading the dough into a circular shape and frying it before rolling it on potato chips.
The crispy and gummy dumpling is pleasing to both the eye and palate.
Steamed potato cake is made by stuffing crushed kidney beans into doughs in the shape of the half moon and flower before slightly steaming them again.
It is favoured as it is more glutinous than other potato cakes.
Steamed potato-rice cake and potato dumpling covered with bean flour are very appetizing for their unique colour and shape.
Unlike ordinary potato cakes, the former is the mixture of potato farina and polished rice flour which is put in a petal pattern mould. Yellowish potato slices are inserted sparsely on it before steaming. The latter is made by kneading the doughs into the size of a chestnut and parboiling them before covering them with soft red bean flour.
The steamed potato-rice cake is served in the shape of a blooming flower and the potato dumpling covered with bean flour a bunch of grapes.