"It tastes like pizza?" From 'Pizza Seolgi' to 'Songpyeon Tanghulu' that target the MZ generation's taste buds

Traditional dessert rice cakes (tteok) are no longer the exclusive domain of older generations. Recently, the transformation of rice cakes has been intense, centered around SNS. As unique rice cakes targeting the taste buds of the younger generation emerge, the views on related content are on an upward trend. According to a YTN Science video, rice cake creator Hongdang personally visited trending rice cake shops and introduced unique recipes that can be enjoyed at home for Chuseok.

From Seolgi containing pizza sauce to glutinous rice cakes with whole fruit inside

The first destination is inside a market in Gwangjin-gu. Here, a unique menu item called 'Pizza Seolgi' catches the eye. Unlike typical seolgi, which is flavored with salt and sugar, the point of Pizza Seolgi is adding homemade pizza sauce to finely ground rice flour produced by a machine. After mixing the rice flour and sauce evenly, it is used as a dough, and sauce, cheese, and various toppings are generously added. It is completed after being steamed in a steamer for 5 minutes. Unlike wheat pizza, using rice flour gives a "feeling of being easy on the stomach," and with abundant toppings, it is also perfect as a meal replacement for breakfast.

The next destination is Seongsu-dong. This place is a mecca for rice cakes, reminiscent of a 'glutinous rice cake buffet,' and is so popular that one must endure long waiting times. The display shelves are filled with colorful glutinous rice cakes such as blueberry yogurt, pineapple, fig, and soft persimmon. In particular, the glutinous rice cake with a whole fig inside is characterized by the harmony of sweet white bean paste and fresh fruit. With a wide range of choices, such as pineapple glutinous rice cake that spreads refreshing fruit juice and soft persimmon glutinous rice cake that contains the taste of autumn, it adds fun to choosing.

The rustic charm of hand-shaped textures, the nuttiness of North Korean-style Injeolmi

The last place visited is another rice cake shop in Gwangjin-gu, which presents 'North Korean-style Injeolmi' that shows deep expertise. Unlike general injeolmi, this rice cake, made using peeled fresh soybeans, differs in shape. It is characterized by the fact that hand shapes remain on the surface because it is made by pressing it firmly with hands.

The participant in the video commented on this rice cake, saying, "It is not very sweet and is so nutty that I keep reaching for it." Along with the chewy texture of the glutinous rice, the taste of the soybean powder coated on the surface is strongly felt, making it suitable for those who prefer a nutty and plain taste. The charm of this North Korean-style injeolmi is a taste that can be enjoyed by men and women of all ages without preference.

'Milk Tteok' made with milk and the transformation of leftover Songpyeon, 'Songpyeon Tanghulu'

After finishing the rice cake pilgrimage, Hongdang revealed Chuseok recipes that anyone can easily follow at her workshop. The first is 'Milk Tteok' made without rice flour. Prepare 250ml of milk, 70g of cornstarch, and one spoon of sugar, and stir over medium-low heat. When the dough gradually thickens and reaches a consistency that can clump, it should be cooled for a moment. It is characterized by a unique texture that stretches like slime. At this time, a tip was also shared that if you apply a little grape seed oil or cooking oil to your hands, the dough will not stick to your hands. When the completed dough is shaped into rounds and coated with soybean powder, Injeolmi Milk Glutinous Rice Cake is completed.

The second is 'Songpyeon Tanghulu' using leftover songpyeon after the holiday. This recipe, which can utilize hardened songpyeon, centers on a syrup made by mixing and boiling 4 spoons of water and 8 spoons of sugar. While the syrup is boiling vigorously in a pot until it turns slightly yellow, you can coat pre-thawed songpyeon, which have been placed on skewers, with the syrup. It is expected to be popular with children as the crispy exterior, chewy interior, and sweet taste harmonize.

K-dessert tteok, which is evolving by adding new ideas to tradition, is still undergoing its transformation.