백설기 · Baekseolgi

Baekseolgi

백설기

What exactly is it?

Moistened rice flour steams into a soft white cake. It crumbles more readily than pounded rice cakes and has a mild rice flavor. Plain baekseolgi has no filling, though modern seolgi cakes may include jam or cheese.

Main ingredients

Rice flour, water, sugar and salt

Ordering and serving

Break a large piece into small bites. It firms up over time, so follow the shop’s advice on eating and storing it.

Origins and changes

Its white color was associated with purity, making it a food for occasions such as a baby’s hundredth day and first birthday. The name seolgi also relates to a snow-white cake.

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How do similar dishes compare?

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Baekseolgi

백설기

Main ingredients: Rice flour, water, sugar and salt
Flavor and character: Moistened rice flour steams into a soft white cake. It crumbles more readily than pounded rice cakes and has a mild rice flavor. Plain baekseolgi has no filling, though modern seolgi cakes may include jam or cheese.
How to eat it: Break a large piece into small bites. It firms up over time, so follow the shop’s advice on eating and storing it.

Read about this dish →

Injeolmi

인절미

Main ingredients: Sticky rice, salt and soybean, red-bean or mung-bean coating; optional mugwort
Flavor and character: Steamed sticky rice is pounded, cut and coated with soybean powder or another grain coating. The flavor comes from the outside rather than a filled center. Stretchy rice cake contrasts with the loose powder, and mugwort makes a green version.
How to eat it: Chew one small piece thoroughly. Avoid taking a large mouthful of sticky cake and dry powder at once.

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