The Heart of Korean Cuisine: Rice Cakes and Rice - Part 2
The Heart of Korean Cuisine: Rice Cakes and Rice - Part 2
In the rich tapestry of Korean culinary culture, Tteok (rice cakes) and rice stand out as quintessential elements. These staple foods originate from rice, symbolizing the essence of our national food heritage. This journey of taste and tradition begins with one critical principle: the quality of the ingredients defines the excellence of the product.
Our journey to creating premium Tteokbokki and Rabokki starts with carefully selected rice. Storing rice requires meticulous attention, as its flavor can easily deteriorate. The rice used for our Tteok and Nurungji (scorched rice) is stored in specialized facilities and undergoes rigorous selection processes using stone milling and color sorting machines. This ensures only the healthiest and cleanest grains make it into our products.
The manufacturing process of our Tteok is founded on cleanliness and involves six stages, from washing to cold aging, all automated in a state-of-the-art facility to ensure the highest quality and safety standards.
- Washing: Utilizing pristine water from Gangwon-do, rice is thoroughly cleaned in our HACCP-certified facility.
- Soaking: Rice is soaked in clean water to the perfect degree, preparing it for smooth grinding and steaming.
- Grinding: The soaked rice is ground into a fine powder.
- Steaming: The rice powder is steamed and then shaped through first and second moldings into the desired form of Tteok.
- Cold Aging: Shaped Tteok is aged in cold temperatures to enhance the flavor and fragrance, preserving the natural taste of rice.
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Packaging: The Tteok is then packaged, ready to be delivered to our customers.
Every step of our process is designed to bring you the authentic flavors of Korea, from our door to yours. In the upcoming Part 3, we will delve into our meticulous quality control measures, ensuring that every bite you take is a testament to our commitment to excellence and tradition in Korean cuisine.
