AI-generated imageEasy Korean Tteok-sudan Rice-Cake Punch with Omija Syrup
A shortcut to Korean traditional rice-cake punch: starch-coated rice-cake pieces are boiled twice and served in chilled omija syrup. The original infuses dried omija for 24 hours; this uses ready-made syrup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Slice rice cakes thinly to about 3 mm, wet them briefly and coat with half of the 3 tbsp potato starch.
- 02
Bring a pot of water to a boil, add coated rice cakes and stir gently. When they float and soften, scoop out and rinse cold.
- 03
Coat the cooled cakes again with remaining starch, boil another 2 minutes, confirm no hard centers remain, then rinse cold and drain.
- 04
Mix 1/2 cup ready-made omija syrup with 2 cups cold water. Taste first and dilute if your brand is concentrated or sweet.
- 05
Divide ice and cooked rice-cake pieces between two small bowls, pour over the omija drink and top with optional pine nuts. Chew the rice cakes thoroughly; use caution for children or anyone at choking risk.
Before you cook
Boil rice cakes until fully soft; chewy pieces may be a choking risk for young children or people with swallowing difficulty. Check pine nut allergy and packaged syrup ingredients including honey. Serve chilled promptly.
Allergens: 잣(선택, 견과류) / Pine nuts (optional tree nut) / 松の実（好みで、木の実）, 시판 오미자청은 제품별 원재료·꿀 함유 여부를 확인 / Check store-bought omija syrup for product-specific ingredients including honey / 市販オミジャシロップの原材料とはちみつ含有を確認
Image & source credits
AI-generated image.
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