ASSI

Garaedduk (가래떡 aka rice cake deliciousness), grilled until crispy on the outside and chewy on the inside, then doused with honey 🍯

From backyard grilling to tabletop cooking, ASSI Butane Gas makes this simple Korean treat even easier to enjoy anytime. Look for our special 50th anniversary packaging in stores!

Hwachae (화채) just got a creamy little upgrade with ASSI Yogurt Drink✨

A sneak peek of what’s to come. Be excited for our ✨new✨ plant-based dosirak!

Something extra delicious is coming to stores soon: ASSI’s Yubu Chobap! Easy to prep, fun to customize, and perfect for sharing (...or not) 🙃

A look back at last year’s Fancy Food Show as we get ready for another exciting year in NYC 🗽

ASSI will be back at the Javits Center from June 28–30, 2026, showcasing our latest products, longtime favorites, and new 50th anniversary items.

Industry professionals, buyers, and media can register to attend by clicking through ➡️ https://www.specialtyfood.com/fancy-food-shows/summer/register/

Our next 50th anniversary product is here‼️ ASSI’s Butane Gas is ready to fuel your next Korean BBQ night, hot pot dinner, camping meal, and more.

Homemade mochi ice cream is easier than you think, especially with ASSI Sweet Rice Flour! 💜

INGREDIENTS
1/3 cup ube ice cream (melted)
1/3 cup sweet rice flour
1 tbsp potato starch
4 tbsp ube ice cream (scooped and frozen for at least 2 hours)

INSTRUCTIONS
1️⃣ Let 1/3 cup ube ice cream melt at room temperature (stirring occasionally with a spoon can help speed up the process.
2️⃣ Stir in the sweet rice flour until everything is well combined and smooth.
3️⃣ Cover the bowl with plastic wrap, poke a few holes in it, and microwave for 1 minute. Remove the wrap, give it a stir, then microwave again for 45 seconds.
4️⃣ Place the mochi onto a surface dusted generously with potato starch and use a rolling pin to flatten it.
5️⃣ Let the rolled mochi cool to room temperature, then cut it into 4 equal pieces.
6️⃣ Place a frozen scoop of ube ice cream in the center of each mochi piece. The ice cream needs to be well-frozen beforehand or it’ll melt before you can wrap it.
7️⃣ Working quickly, wrap the mochi around each scoop of ice cream and pinch the edges together to seal it completely.
8️⃣ Freeze the finished mochi for at least 2 hours before serving.
9️⃣ Enjoy!

If you’ve never had tteokgalbi (떡갈비), it’s a Korean-style patty made with galbi-inspired seasonings. Think sweet, savory, and juicy! Here’s how you can recreate them at home:

INGREDIENTS
1 lb ground beef (80% lean is best)
1/2 onion
2 spring onions (white part only)
1 Shiitake mushroom
1/2 oyster mushroom
2 tbsp Assi Soy Sauce
1/2 tbsp Assi Minced Garlic
1 tbsp dark brown sugar
1/4 tsp Assi Ginger Powder
Assi Sea Salt (to taste)
1 tbsp Assi Sweet Rice Flour
1 tbsp Assi Sesame Oil
1/2 tbsp Assi Sesame Seeds

INSTRUCTIONS
1️⃣ Finely mince all the vegetables and mushrooms.
2️⃣ Combine the minced beef, vegetables, mushrooms, and all the sauce ingredients in a bowl, then knead the mixture well for 5–10 minutes.
3️⃣ Cover and refrigerate the mixture for at least 30 minutes to 1 hour.
4️⃣ Give the mixture another knead, then slap it lightly with your hands a few times to improve the texture — this step makes a real difference. Divide and shape into flat, round patties.
5️⃣ Start cooking the patties over medium heat. Once both sides are nicely browned, reduce to low heat and continue cooking for about 10 minutes total until cooked through.
6️⃣ In a small bowl, mix together equal parts honey, soy sauce, and sesame oil. Brush this glaze over the patties at the end for a glossy finish.
7️⃣ Enjoy!