← Nouns Cooking · Korean

Ingredients

• 60 g Roasted soybean powder (konggaru)
• 3 tbsp Honey
• 1 pinch Salt
• 60 g black sesame seeds, toasted
• 2 tbsp rice syrup or golden syrup
• 1 tbsp Honey
• 1 pinch Salt
• 1 tsp neutral oil, for the mould

Method

1. For the soybean dasik, stir the soybean powder and salt with the honey, then knead with your fingers into a firm, smooth dough that holds a print. Add a few drops more honey if it crumbles, or more powder if it is sticky.
2. For the sesame dasik, grind the toasted sesame seeds to a fine, slightly oily powder. Warm it in a small pan over low heat with the syrup, honey and salt for 2–3 min, stirring, until it comes together into a dark, sticky dough. Let it cool until you can handle it.
3. Lightly oil a dasik mould, small cookie stamp or the back of a carved spoon. Roll the doughs into 2.5 cm balls.
4. Press each ball firmly into the mould and pop it out, or flatten it with the stamp. Set on parchment to firm up for 20 min before serving.

Tips

• Wrap in cling film or keep in an airtight tin for up to a week; they dry and firm a little, which is how they should be.
• Pine pollen, green tea powder and chestnut flour are other traditional colours to try.

Sources

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

Kimchimari Maangchi