[RECIPE] Chapssaltteok with Korean Persimmon

This year, Korean persimmons from the City of Changwon returned to Vancouver. And the Fuyu persimmons from Korea are juicy with a good crunch. It is perfect to eat it on its own or turn them into both sweet and savory dishes. I decided to incorporate these lovely persimmons into one of the popular winter desserts in Korea, Chapssaltteok (also known as Korean rice cakes).

Continue reading “[RECIPE] Chapssaltteok with Korean Persimmon”