food
Let Them Eat Rice Cake
New York’s Besfren is making its modern take on a traditional Korean dessert the tteok of the town. by MICHELLE LEE
Chapssaltteok, or Korean rice cake, may appear too adventurous for the Western palate due to its soft, rubbery texture and red bean paste filling. But New Yorkers Min Ree and Paul Sunghwan Park, the talented cofounders behind Besfren, are proving that assumption wrong, as their handcrafted and contemporary takes on the centuries-old sweet rice cakes are in high demand these days. The two best friends opened Besfren last year, and, already, the modern Korean pastry brand specializing in rice cake-based desserts has been tapped to cater numerous highend private, cultural, music and fashion events around New York City. Jimmy Choo, MTV, Fox Searchlight and
Vogue Magazine are just a small sampling of the events where the duo’s unique and delicious “chaps,” short for chapssaltteok, were served. Despite having no formal culinary background, Ree and Park left their accounting and fine arts fields, respectively, after over 10 years working in those industries, to pursue their common passion for desserts. “We wanted to start something new and creative together,” said Ree, “but also find a new method of introducing modern Korean culture to America.” Both originally from South Korea, the dessert duo initially brainstormed dessert café ideas when, by chance, they saw an episode from the popular Korean TV program Infinity Challenge,
which came to New York City to conduct a street-level taste test of different Korean dishes. “The show found that the Korean rice cake was the most unappealing to foreigners because of the texture and taste,” explained Park. “Once we saw that episode, we were inspired to take on the challenge of globalizing chapssaltteok.” Ree and Park spent over an entire year developing their recipes, first mastering the traditional methods before taking creative license. Park traveled to Korea for three months to learn the traditional way of making chapssaltteok, and the duo put their heads together to create their new rice cake texture and flavors, mostly using Internet sources and persistent trial and error. “We
PHOTOS COURTESY OF BESFREN
Besfren founders Paul Sunghwan Park (left) and Min Ree
56 koream Aug u st 13 | ia mkorea m.com