Korean Sweet Potato Rice Cake
Goguma Tteok is a traditional Korean rice cake made primarily from glutinous rice flour and sweet potato, often steamed or pan-fried. It's a popular snack or dessert, especially enjoyed during the autumn harvest season when sweet potatoes are at their peak. The dish is known for its chewy texture and natural sweetness, sometimes enhanced with honey or sesame seeds.
🍽️ Nutrition at a glance
This dish is high in carbohydrates due to the glutinous rice and sweet potato, providing a quick source of energy. It contains moderate fiber and vitamins like A and C from the sweet potato, with a rough calorie count of around 200-300 per serving, depending on size and preparation.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 4 g |
| Carbs | 78 g |
| Fat | 0.5 g |
| Fiber | 5 g |
| Sugar | 25 g |
| Sodium | 150 mg |
| Potassium | 400 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 30 mg |
| Iron | 1.0 mg |
| Magnesium | 40 mg |
| Phosphorus | 80 mg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Goguma Tteok reflects Korea's agricultural traditions, where sweet potatoes were a staple crop, and its use in rice cakes symbolizes prosperity and comfort. Nutritionally, the combination of glutinous rice and sweet potato offers a balanced mix of complex carbs and antioxidants, making it a wholesome treat.
