gaeje

Gaeje is a traditional Korean dish that has gained popularity both within Korea and internationally. It is a type of rice cake made from glutinous rice flour, often filled with sweet red bean paste. The dish is typically steamed and then pan-fried until crispy, giving it a unique texture and flavor.

The origin of gaeje is not precisely known, but it is believed to have been created during the Joseon Dynasty (1392-1910). The name "gaeje" translates to "hundred layers," referring to the numerous layers of rice cake and filling. The dish is often served during special occasions and festivals, such as Chuseok, the Korean Thanksgiving.

The preparation of gaeje involves several steps. First, the glutinous rice flour is mixed with water to form a dough. This dough is then shaped into a cylindrical form and filled with red bean paste. The filled dough is steamed to cook the rice and set the filling. After steaming, the gaeje is pan-fried until the outer layer becomes crispy and golden brown. This process gives gaeje its distinctive appearance and taste.

Gaeje is not only a popular food item but also a cultural symbol in Korea. It is often given as a gift during holidays and special occasions, symbolizing good luck and prosperity. The dish is also a popular street food, with vendors selling gaeje at markets and festivals throughout Korea.

In recent years, gaeje has gained international attention, with many foreign food enthusiasts trying the dish. Its unique taste and texture have made it a favorite among those who have tried it. However, the preparation of gaeje requires some skill and practice, which may be a challenge for those who are not familiar with traditional Korean cooking methods.