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Gomul
Gomul (Korean: 고물) refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.
Gomul is used to improve the appearance and taste of tteok (rice cake), including injeolmi, danja, and gyeongdan, as well as between-layer fillings for siru-tteok (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, that tend to turn stickier as it steams) through which steam passes more easily.
Gomul is also used for topping bingsu (shaved ice). Soybean gomul is sometimes served with grilled samgyeopsal (pork belly), with meat dipped in the soybean powder when eaten.
Red bean or mung bean gomul is used in winter, while soybean or sesame gomul, which do not spoil as fast, are preferred in summer.
Common varieties and their preparation are:
Gomul
Gomul (Korean: 고물) refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.
Gomul is used to improve the appearance and taste of tteok (rice cake), including injeolmi, danja, and gyeongdan, as well as between-layer fillings for siru-tteok (steamed rice cake). It helps with even cooking of steamed rice cakes, being the less dense layer (compared to the rice flour layer, that tend to turn stickier as it steams) through which steam passes more easily.
Gomul is also used for topping bingsu (shaved ice). Soybean gomul is sometimes served with grilled samgyeopsal (pork belly), with meat dipped in the soybean powder when eaten.
Red bean or mung bean gomul is used in winter, while soybean or sesame gomul, which do not spoil as fast, are preferred in summer.
Common varieties and their preparation are:
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