Rice cake punch (Tteok-sudan: 떡수단)

Ingredients

• 0.25 cup Dried Omija Berries (Schisandra) (Rinse in cold water, then soak in 1 cup purified water for 24 hours; discard seeds after soaking)
• 1 cup Purified Water (for soaking) (Used to soak omija; discard after straining)
• 1 cup Light‑Colored Honey (Mix with the strained omija liquid until fully dissolved; any mild honey works)
• 0.5 cup Korean Garaetteok (thin rice cake sticks) (Frozen then thawed; cut into ~¼‑cup pieces (≈60 g) for two servings)
• 2 tablespoons Potato Starch (Coats rice cake before boiling; prevents sticking and adds a glossy finish)
• As needed Ice Cubes (For chilling the drink; use plenty)
• 1 cup Sparkling Water (optional) (Adds effervescence for the mocktail version; substitute with still water if desired)
• 1 tablespoon Pine Nuts (Toasted and sprinkled on top for garnish and nutty flavor)
• 2 cups Water for Boiling Rice Cake (Enough to fully submerge rice cake pieces)

Instructions

1. Prepare Omija Honey Water

   Rinse ¼ cup dried omija berries in cold water, place them in a jar with 1 cup purified water, seal and let soak for 24 hours. After soaking, press the berries to extract the liquid, discard the bitter seeds, and stir in 1 cup light honey until fully dissolved.

   Time: PT5M

2. Slice Rice Cake

   Take the thawed garaetteok, cut into small bite‑size pieces totaling about ¼ cup per serving (≈60 g total).

   Time: PT3M

3. First Starch Coating

   Place the rice cake pieces in a bowl and sprinkle with 1 Tbsp potato starch, tossing gently to coat all surfaces.

   Time: PT2M

4. Boil Rice Cake (First Pass)

   Bring 2 cups water to a rolling boil (≈100°C). Add the coated rice cake pieces; when they begin to float (about 2 minutes), turn off the heat.

   Time: PT4M

   Temperature: 100°C

5. Rinse and Second Starch Coat

   Drain the rice cake in a strainer, rinse quickly under cold water to stop cooking and remove surface starch. Return to the bowl, coat with the remaining 1 Tbsp potato starch, and toss again.

   Time: PT3M

6. Second Boil for Finish

   Re‑heat the same 2 cups water to a boil, add the twice‑coated rice cake pieces, and cook for another 2 minutes until very soft and slightly translucent.

   Time: PT3M

   Temperature: 100°C

7. Assemble the Drink

   Divide the cooked rice cake pieces between two glasses. Add a generous handful of ice, pour ½ cup of the chilled omija‑honey water into each glass, sprinkle with toasted pine nuts, and for the mocktail version, top with 1 cup sparkling water.

   Time: PT3M

Nutrition Facts

Calories

626

Protein

2 g

Carbohydrates

150 g

Fat

0 g

Fiber

1 g