This traditional rice cake is made by mixing rice powder with powdered dried persimmon, cinnamon powder, pine nut, chestnut, and jujube, layering the mixture with powdered mung beans, then steaming. The name of the dish, “Seoktanbyeong,” can be translated into “a rice cake that one is sorry to swallow” because one wants to continue enjoying its sweet taste and fragrant aroma in one’s mouth. Indeed, the combination of the spicy notes from cinnamon and ginger goes excellently with the gentle sweetness of persimmon. To this, one adds pine nuts and honey for a richer, sweeter flavor. Because this rice cake is made with many precious ingredients, so much so that one is “sorry to swallow” the cake, it is said to have been made on special days in the royal court.

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