-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
MIL sometimes brings these fat rice cakes, which she wraps in seasoned seaweed as snacks for the boys.The same rice cakes, uncooked, are sliced thin on the bias to make the elongated discs used in ddeok guk; here, I cut them thick.Recently, at my first dine-in visit to my all-time favorite mandu shop Gamegol (see 12.013 Kal Guksu), I was happy to discover that they also make thin-skinned mandu for soup, packaged frozen, in addition to their famous steamed bun-style mandu.
The mandu were okay. Though comprising the same filling as the bun mandu, which I adore (see 1.248 Wang Mandu), I didn’t like them as much in this form.
The rice cakes were interesting in their thickness.
