경단 · Gyeongdan

Gyeongdan

경단

What exactly is it?

Small balls of grain dough are cooked and coated with bean powder or sesame. The coating changes their color and flavor. A round shape does not guarantee a red-bean filling; many have a plain rice-cake center.

Main ingredients

Sticky-rice or other grain dough, water and a coating such as soybean, red bean or sesame

Ordering and serving

Ask which coating gives each color. Even a small ball is sticky and should be chewed rather than swallowed whole.

Origins and changes

Small round rice cakes also appear in seasonal foods. For Yudu, cooked balls could be served in honey water; regional versions varied in coating and presentation.

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How do similar dishes compare?

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Gyeongdan

경단

Main ingredients: Sticky-rice or other grain dough, water and a coating such as soybean, red bean or sesame
Flavor and character: Small balls of grain dough are cooked and coated with bean powder or sesame. The coating changes their color and flavor. A round shape does not guarantee a red-bean filling; many have a plain rice-cake center.
How to eat it: Ask which coating gives each color. Even a small ball is sticky and should be chewed rather than swallowed whole.

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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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