← Nouns Cooking · Korean

Ingredients

• 250 g sweet (glutinous) rice flour
• 35 g Plain (all-purpose) flour
• 50 g Sugar
• ½ tsp Salt
• 1 tsp Baking powder
• 20 g Butter, melted
• 200 ml hot water (add gradually)
• 200 g sweet red bean paste, chilled
• 1 l oil, for deep-frying
• 100 g sugar, for coating
• 1 tsp Cinnamon

Method

1. Mix the rice flour, flour, sugar, salt and baking powder. Add the butter, then the hot water little by little, and knead into a smooth, soft dough that doesn’t crack at the edges.
2. Divide the dough into 12 pieces and roll the red bean paste into 12 small balls.
3. Flatten each piece of dough into a cup in your palm, put in a bean ball, pinch closed and roll smooth.
4. Heat 5 cm of oil to 160°C (320°F). Fry 5 or 6 at a time for 8–10 min, rolling them constantly and pressing lightly with a spoon as they puff, until golden and nearly doubled in size.
5. Drain for 1 minute, then roll in the cinnamon sugar while still warm. Best eaten the same day.

Tips

• Keep the oil at a moderate heat and don’t crowd the pot; rice doughnuts can burst if fried too hot.
• Leave out the filling for plain, chewy doughnut balls.

Sources

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

Maangchi My Korean Kitchen Beyond Kimchee