# @thekoreanvegan on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CzOzF3xOBQs
- **Gondola URL:** https://gondola.cc/posts/9714713-thekoreanvegan-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/fddd652744.jpg
- **Posted:** 2023-11-04T16:50:03.000+00:00
- **Account Owner:** Joanne L. Molinaro, The Korean Vegan (@thekoreanvegan) — https://gondola.cc/thekoreanvegan

## Caption

Tomorrow, I’ll be toeing the start line of my 6th marathon, the NYC Marathon. I’m bringing my mother’s ricecakes. Who knows if they’re as helpful as those fancy gels and goos, but I’ll tell ya what—I’ll look forward to every single nutrition stop in a way that’ll keep me surging ahead. I think that counts a lot more than whether there’s the perfect amount of this carb or that macro to get me through the race.
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I read an interesting article today in the Times about how food has been revealed as an ineffective tool for diplomacy. Perhaps it’s true. There’s simply too much pain for even the most delicious plate of pasta, the most tender bowl of tofu. At mile 18 of the marathon, I usually down a handful of ibuprofen, even while knowing that they won’t really do much at that point. It’s a grind to the finish line, no matter what, because as they say, “it never gets easier, you just get faster.” Still, I like to think the sight of Omma’s tteok will do something—maybe not get rid of the pain altogether, but at least inject a trickle of audacity, the kind that only comes from our mothers, a belief that I am strong enough to surmount this kind of pain because I have Omma’s resolve inside of me. Not the pretty kind, but the “ugly” one, the one that people can see as mean or hard in a woman, the one that always frightened me growing up but now comforts me in this weird way.
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This tteok, too, isn’t a “pretty” recipe. But it is thick and good and comes from the ground of my mother’s heart. #koreanfood #marathontraining #tteok 
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1 box of Mochiko (16 oz sweet white rice flour)
1 tsp baking powder
1 tsp baking soda
1 tsp fine salt
2.5 cups of water
1 can of red bean
All sorts of nuts and dried raisins (choice) or fresh or cooked chestnut (amount is not quite strict, your choice!)

1. Add rice flour, baking powder, baking soda, salt into a large bowl. Add red bean paste. Stir in 2 1/2 cups water, mixing thoroughly.
2.  Add nuts and dates.
3. Pour into a baking pan lined with parchment paper or generously sprayed with cooking spray.
4. Bake at 360 f for 50 min.
5. Let it cool and cut the way you like to eat.

## Stats

- **Views:** 44,677
- **Likes:** 7,229
- **Shares:** 0
- **Comments:** 84

## Tags

koreanfood, tteok, marathontraining

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