Gyeongdan

Boiled glutinous rice balls rolled in colourful toppings like red bean, sesame, or soybean powder.

Gyeongdan are small, perfectly round boiled rice dumplings that form a cornerstone of Korean tteok culture, appearing as festive snacks at celebrations, inside porridges, and as standalone hangwa alongside tea. The base dough is made from glutinous rice flour mixed with just enough hot water to form a pliable dough, rolled into balls the size of a large marble, then boiled briefly until they float — the classic sign that they are cooked through. The freshly boiled gyeongdan are then rolled while still hot in a chosen coating: roasted soybean powder (giving the yellow-gold classic), ground black sesame seeds (for a slate-coloured, nutty version), finely shredded coconut, or coarsely crushed dried jujubes. Some versions are filled with sweetened red bean or sesame paste before boiling, creating a soft-shell surprise in the centre. Gyeongdan are a traditional feature of the dol (first birthday) tray, symbolising a round and complete life, and they frequently appear at Chuseok and Daeboreum celebrations. Modern tteok artists create gyeongdan in rainbow assortments rolled in everything from green tea powder to crushed freeze-dried strawberries, making them as photogenic as they are delicious.