← Nouns Cooking · Korean

Ingredients

• 160 g sweet (glutinous) rice flour
• ¼ tsp Salt
• 120 ml just-boiled water
• 90 g sweet red bean paste
• 2 tbsp Vegetable oil
• 9 small edible flowers or jujube slices (optional)
• 1 tbsp honey, to drizzle (optional)

Method

1. Mix the rice flour and salt, then add the hot water a little at a time, stirring with a spoon. When cool enough to touch, knead into a smooth dough as soft as an earlobe; add water by the teaspoon if it cracks.
2. Divide into 9 balls and press each into a 7 cm disc about 5 mm thick. Roll the red bean paste into 9 small logs.
3. Heat the oil in a frying pan over low-medium heat. Fry the discs for 1–2 min, until the bottoms set, then flip.
4. Put a log of bean paste on one half of each disc, fold over into a half-moon and press the edges with the spatula. Fry for 1–2 min per side, until puffy and translucent but only lightly coloured.
5. Press a flower or jujube slice on top while warm and drizzle with honey if you like. Eat warm: they firm up as they cool, but reheat well in a pan.

Tips

• Skip the honey (or use rice syrup) to keep them vegan.
• Sweetened chestnut or mung bean paste are traditional alternative fillings.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Maangchi