A legacy-driven media platform documenting Korean excellence in culture, economy, and identity
By Mom & I
Photo Credit: Unsplash
Yedang is widely recognized among Korean mothers as the go-to destination for children’s “first birthday rice cake” and “rice cake cakes”. Although slightly more expensive than other places, mothers are drawn to Yedang, desiring only the best for their child's first birthday celebration. Despite the simple and understated flavors of Yedang’s rice cakes compared to Western desserts, there is a compelling allure to their quality and taste. To explore this phenomenon, we visited Yedang’s main house in Ridgefield and spoke with CEO Kim Hee-soon, who has been expanding Yedang’s presence into Bayside and Closter for 15 years with a commitment to quality.
Kim Hee-soon: I am grateful for the love shown towards Yedang rice cakes. The secret lies in the simplicity: focusing on quality ingredients and the health of consumers. Our principle is to produce top-quality rice cakes and price them according to their worth. This focus on quality is always emphasized to our staff, as customers eventually notice the difference.
Yedang never uses artificial coloring; we derive colors from 100% pure ingredients such as pumpkin, mugwort, and purple potato powder. Unlike edible food coloring, natural ingredients cannot be rivaled in purity and quality.
All our ingredients are premium. We source mugwort from Jeju Island and Mosi from Yeonggwang, Jeolla Province. Even the traditional teas served in our Bayside and Closter cafes are made from premium Korean ingredients, thanks to my husband's expertise in imports from Korea.
Kim Hee-soon is a disciple of the late Hwang Hye-sung, a master of Joseon Dynasty royal cuisine. Her journey began in Seoul, where she studied under Hwang to revitalize Korean rice cakes abroad. Over 18 months, she honed her skills with experts in various facets of traditional Korean confectionery before opening Yedang in 2003.
Yedang was a pioneer in individually packaging rice cakes, allowing them to be more accessible, like morning bread. We've developed sugar-free medicinal rice cakes for diabetic customers using healthful ingredients like mulberry leaves and yams. Our cafes offer a relaxed atmosphere to enjoy traditional teas with rice cakes, responding positively to our adaptations.
As we continue to innovate, I see limitless opportunities with America’s abundant nuts and dried fruits.
Running Yedang for 15 years hasn't been without challenges. Initially, skeptical glances greeted our rice cake business. By promoting directly to salons and through community support, we’ve succeeded in maintaining our standards. Helping others gives us purpose, such as supporting senior centers and local community events.
My day begins around 5 a.m. As we ensure that every aspect of production is up to standard, I join my team in various tasks, ensuring quality throughout. Although it’s demanding, it brings satisfaction.
We often support Korean community events, like the KCS Presbyterian Church Senior Center, by sharing our rice cakes. Sharing food strengthens our community and brings joy.
For those challenging adversities, perseverance leads to good outcomes. Although I began my rice cake journey at 58, I emphasize to others that success comes from hard work and resilience. My advice to younger generations is to work diligently and thank life’s blessings, no matter how small.
Thank you for your support, and Happy New Year!
