Pungyanggan

Pungyanggan is a traditional Korean rice cake, often described as a type of jeonggwa. It is made from glutinous rice flour mixed with a sweetener, typically honey or sugar, and sometimes flavored with ingredients like ginger or cinnamon. The dough is then shaped into small pieces, often flattened or formed into decorative shapes, and then cooked, usually by steaming or frying.

The texture of pungyanggan is typically chewy and slightly dense, with a pleasant sweetness. The flavor profile can vary depending on the added spices, but a common characteristic is a subtle warmth from ginger or a hint of spice from cinnamon. It is often enjoyed as a dessert or a snack, and can be found in traditional Korean markets and bakeries.

While not as widely known as some other Korean rice cakes like tteokbokki or songpyeon, pungyanggan holds a place in Korean culinary tradition. Its preparation often involves careful attention to detail to achieve the desired texture and flavor balance. The specific ingredients and methods of preparation can differ slightly from region to region within Korea, contributing to its diverse variations.