The history of Korean-style rice cakes, known as Dakkao (朝鲜族打糕), dates back centuries, with mentions of the dish appearing in 18th-century Korean literature where it was referred to as “Yin Jue Bing” (literally “pulling the cake”). It became one of the traditional foods of the Korean people. Originating on the Korean Peninsula, Dakkao was later introduced to China with the migration of Korean ethnic groups and has been widely passed down and developed, particularly in the Yanbian Korean Autonomous Prefecture in Heilongjiang Province. Today, Dakkao is an essential part of daily life for the Korean people in China and is also a popular treat for entertaining guests or giving as gifts.
Ingredients and Preparation
The primary ingredient in Korean-style rice cakes is glutinous rice, though yellow rice is also used to make Huang Dakkao (yellow rice cake). To prepare, the glutinous rice is thoroughly washed and soaked in water for several hours until softened. After draining, the rice is placed in a steamer and steamed until fully cooked. The cooked rice is then transferred into a wooden or stone trough, where it is repeatedly pounded with a wooden mallet or stick until it becomes sticky and elastic.
During the pounding process, sugar, red bean paste, sesame, or other seasonings can be added to suit personal taste, enhancing the flavor of the rice cake. After pounding, the rice dough is shaped by hand or with a mold into small cubes or round shapes. Once cooled naturally, the rice cakes are ready to be served.
Taste and Flavor
Korean-style rice cakes have a unique texture—soft, sticky, and chewy, with a delightful melt-in-your-mouth quality. The flavor is sweet and fragrant, with the natural aroma of the glutinous rice and the added sweetness of the seasonings. Depending on the region or family, the flavor and texture may vary slightly. Some rice cakes are more delicate and soft, while others may have a richer, sweeter taste. Regardless of the variation, Dakkao offers a delicious and satisfying culinary experience.
Cultural Traditions
In Yanbian Korean Autonomous Prefecture, Jilin Province, there is a unique custom that takes place when children are preparing for their college entrance exams. The night before the exams, parents will take the Dakkao they have prepared and, before dawn, throw it onto the walls and gates of the school. The higher the rice cakes are thrown, the greater the hope that the child will be accepted into a prestigious university. This tradition symbolizes the wish for the child’s success in their studies and is a heartfelt expression of the Korean community’s high expectations and good wishes for their children’s future.
