E x c l u s i v e l y E v e r f r e s h
Everfresh Food Corporation was born out of the need to supply the growing Asian and European immigrant population in the Chicagoland area. Over 40 years ago, what started out as a family-owned business specializing in wholesale Asian produce, our business grew to become an importer, manufacturer and distributor of Asian specialty foods and European Imports.
Located in Morton Grove, Illinois our 80,000 square foot facility includes Kimchi factory and a rice cake factory with our state of the art equipment and machinery. We are also one of Chicagoland’s leading soybean sprout producers, distributing to restaurants, grocery businesses, and other food service providers in the Midwest region.
Tteok is Korean rice cake made with glutinous rice flour (also known as sweet rice or chapssal), by a long process of milling, steaming and slicing. There are hundreds of different kinds of tteok eaten year round for many occasions. In Korea, it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and birthdays. It is often considered a celebratory food but is also eaten regularly in savory dishes.
You may find tteok mixed with other common ingredients such as red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts. The combinations are endless!
Here at Everfresh we have our own Tteok factory where we make plain sliced rice cakes or in the shape of long chewy logs. We supply many different Asian grocery stores and restaurants with these chewy sticky goodness, and you will often find them in savory soups like tteok guk (rice cake soup) or spicy dishes like ddukbokki (spicy rice cakes).
Mung Bean Sprouts
Mung bean sprouts are not to be confused with soy bean sprouts. Similar in appearance without the yellow-bean head, mung bean sprouts are sprouted from mung beans and are used commonly in Chinese stir fry. It's much milder in taste compared to soy bean sprouts.
Soy Bean Sprouts
Soy bean sprouts are a staple ingredient in Asian cuisine, sprouted from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. Here at Everfresh, we grow our own Bean and Mung Bean sprouts boasting of freshness and quality.
Sugar Dandy Sweet Potatoes
The origin and domestication of sweet potato occurred in either Central or South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago. It has been suggested that the origin of I. batatas was between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. The cultigen was most likely spread by local people to the Caribbean and South America by 2500 BCE.
The sweet potato was grown in Polynesia before western exploration, and the sweet potato cultivated in Polynesia is the Ipomoea batatas, which is generally spread by vine cuttings rather than by seeds. Sweet potato has been radiocarbon-dated in the Cook Islands to 1000 CE. A common hypothesis is that a vine cutting was brought to central Polynesia around 700 CE, possibly by Polynesians who had traveled to South America and back, and spread from there across Polynesia to Hawaii and New Zealand.
Korean Rice Flour
Korean rice is milled then turned into a powdery flour most commonly known to be used in Korean rice cakes. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Glutinous rice (also called sticky sweet rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, but does not actually contain any gluten. Koreans use this powder to make various tteoks (rice cakes) or as athickening agent in special dishes.