“Named ‘juak’ after the shape of a pebble, this traditional Korean dessert is a perfect combination of chewy, sticky rice bathed in jocheong (rice syrup). In the past, Gaeseong Juak was an essential dessert for special guests and wedding ceremonies. Today, it’s a steady seller at Korean dessert cafes and has actually become somewhat trendy.” - Jung Eun Chae

You’d think, wouldn’t you, that this kind of a bung-together-and-forget simmered recipe would be made for the slow cooker, wouldn’t you. So did we. But THREE tests and many chicken legs later (many bloody legs), we can hand-on-heart report that it is, in fact, way better and far less hassle to just simmer it on the stove…

“One of the things I always try to hunt down whenever I visit Korea are these beautifully packaged milk caramel bites. Often found in convenience stores, these perfectly bite-sized squared caramels come individually wrapped in silver foiled paper; they are a classic confectionery, loved by all for their milky toffee-like taste and softly chewy texture.” - Su Scott