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The Korean Vegan

DessertsTraditional Korean Recipes

Dduck, Dduck, Goo Rice Cake For New Year’s.

Cooking Time: 80 minutes
Recipe Difficulty: Very Easy
Servings Amount: 20

Recipe Lead: …for when you want to impress your Korean friends on the Lunar New Year…

Ingredients

Cake

  • 1 box (454 g) Mochino sweet white rice flour* (not to be confused with white rice flour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sesame oil
  • 3 cups non-dairy milk
  • 1 tbsp white wine vinegar
  • 1 tbsp mirin sake**
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/4 cup pine nuts
  • 1/2 cup chopped pistachios
  • 1/2 cup roasted chestnuts
  • 1 can sweet red bean paste^

Topping (optional)

  • 1 cup chopped pecans
  • 1/2 cup chopped pistachios
  • 1/4 cup raisins
  • 1 tbsp mirin sake
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  1. Mix together non-dairy milk and white wine vinegar.  Set aside.
  2. Soak raisins in mirin soju.
  3. Place all dry ingredients in stand mixer bowl or large bowl and stir using paddle attachment (or wooden spoon).
  4. Add red bean paste.
  5. Add sesame oil and slowly incorporate vegan buttermilk (mixture created in step 1) until batter forms.
  6. Fold in remaining ingredients (nuts and raisins) with rubber spatula.
  7. Scoop into muffin tray or place in large cake rectangular cake pan (sprayed with cooking oil or lined with parchment paper).
  8. Optional topping: mix together all ingredients and gently spoon onto your batter.
  9. Bake at 350° F for 1 hour, until outside is golden brown and firm.

Your dduck will be crunchy on the outside and ooey-gooey on the inside.  

*You can pick up sweet white rice flour here.
**You can pick up mirin sake here.
^You can pick up sweet red bean paste here.

Dduck, Dduck, Goo Rice Cake For New Year’s. was last modified: June 4th, 2017 by the.krn.vegan@gmail.com
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I veganize Korean food. I Koreanize everything else.

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the.korean.vegan

The Korean Vegan, Esq.
Earlier today, I watched a video of a white man en Earlier today, I watched a video of a white man encourage his 3 year old son to “make fun of his Asian uncle” by pulling the corners of his eyes back into slits.  When confronted by a number of Asians explaining how offensive the video was, he grew defensive, claiming it was “just a little fun.”
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Several years ago, someone asked me what the big deal was about white people making fun of my eyes.  He claimed, “people make fun of my appearance all the time, I guess I’m just not as sensitive as you.” Being bullied for one’s appearance is always wrong and can definitely be traumatic no matter what. But when that appearance is tied to your ethnicity, and when that ethnicity is outnumbered, that kind of bullying can take on a different level of harm. If someone makes fun of my nose, I may spend the rest of my life hating my nose. But if someone makes fun of my eyes—an attribute tied to my Koreanness—then I not only hate my eyes, I also hate my Koreanness.
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Bottom line, I never thought that in 2021, I’d have to explain why making “Asian eyes” to an Asian is offensive, inappropriate, and insensitive.  But apparently, it’s a message that continues to be in demand. In lieu of yelling at people, though, I thought I’d just share a story.
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Finally, a couple translations: “Dominick’s Language” is what I used to call English, because it was the gibberish my Dad spoke at the grocery store. “Sohknehbok” is Korean underclothing, something my grandmother made me wear in summer, lol, because she was always afraid I would catch my death.
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You can find the recipe for Tteokbokki (or its popular sister recipe, Rabokki) on my blog.
I’ve been grappling with this a lot lately—the I’ve been grappling with this a lot lately—the feeling that people automatically question my authenticity, are waiting for me to screw up and reveal my non-Koreanness. I’ve been called out for using the wrong ingredients, providing incorrect translations, even typos in my hashtags—all as if these errors somehow serve as proof that I’m not as Korean as I “pretend” to be. This makes me so angry sometimes because I feel like so much of my work is directly on behalf of the Korean and Korean American community, and my choice to avoid animal products shouldn’t just erase that. Over the past two years, I’ve spent a great deal of time researching for my book. I talked to my family, went to South Korea, and educated myself on the ingredients I took for granted. But I worry that ppl will see “Vegan” after the word Korean and assume that I’m immediately disqualified from participating in the discourse of diaspora. I even thought about changing my @ but I like the challenge implied by joining Korean and Vegan. Even if it makes me nervous! Lol.
Jumeok bap for Oppa. Jumeok bap for Oppa.
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