Gyeongdan (Chewy Rice Balls with Sweet Coating)
Gyeongdan are Korean glutinous rice balls shaped by hand into small spheres, boiled until they float, then rolled in various coatings. The dough is made by kneading glutinous rice flour with hot water, which partially gelatinizes the starch for a chewy, elastic texture. After boiling, the balls are rinsed in cold water so the coatings adhere evenly. Traditional coatings include roasted soybean powder, ground black sesame, and sweetened red bean crumbles. Some versions are filled with red bean paste before shaping. Gyeongdan appear on ceremonial tables during holidays and as everyday snacks, with multiple coating colors arranged together for a colorful presentation.
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Instructions
- 1
Mix flour, salt, and water into a smooth dough.
- 2
Roll into small bite-size balls.
- 3
Boil until floating, then cook 1 more minute.
- 4
Rinse briefly in cold water to set texture.
- 5
Drain and coat with soybean or sesame powder.
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