Ever since I discovered how kongbiji (콩비지; soy pulp or okara) complemented cookies and tteok (떡; rice cake) with its subtly nutty bite and flavor, it became an ingredient I always keep in the freezer. Although it is considered a by-product of making soy milk...
Categories
Don't make mistakes other travelers have made!
Get regular emails with insider tips on how to maximize your visit to Korea. Sign up now!
