Banh

There have been versions of tteok with a Western spin—tteok cake for example. But what on earth could LA chapsaltteok (sticky rice cake) possibly be? Turns out, the recipe comes from firstgeneration Korean Americans. Although glutinous rice flour was considered a rare find abroad, people found a way to get it and they mixed it with nuts to make the original LA chapsaltteok. Banh focuses on making tteok that people can eat every day, especially for those who lead busy lives in the city. Another signature product at Banh is Seoul chapsaltteok. The only three ingredients used in these snow-white, chewy moons are 97% glutinous rice flower, salt and purified water. Perfect for using in toppokki or toasted injeolmi, Seoul chapsaltteok along with other items are available online only