The opaque white Korean rice wine is a sweet ferment made from ... The donuts pair well with warm tea, an Americano, or sujeonngwa, a Korean cinnamon drink. At first glance, mujigae-tteok looks ...

An curved arrow pointing right. Rice syrup is a staple in Korean cuisine. It is used in many savory dishes, and it's the base of traditional sweets like yeot, or rice taffy. In the US, where rice ...

Lasung recommends pouring barley tea into the dredges of the rice to make nurungji (Korean scorched rice). The grains will continue to cook in the individual serving pot, crisping up the rice and ...