← Nouns Cooking · Korean

Ingredients

• 120 g Glutinous rice flour
• ¼ tsp Salt
• 90 ml hot water (about 6 tbsp)
• 2 tbsp Vegetable oil
• 20 small edible flowers or petals (plus a few herb leaves)
• 3 tbsp honey or syrup, for dipping

Method

1. Mix the rice flour and salt, then add the hot water a spoonful at a time, kneading until the dough is soft, smooth and holds together like play dough.
2. Divide into 10 pieces, roll into balls and flatten into 6 cm discs about 5 mm thick. Keep them covered so they do not dry out.
3. Rinse the flowers gently, pat dry and remove any stems or green bases.
4. Heat a little oil in a frying pan over low heat. Fry the cakes for 2 min, until the bottoms are set but still pale. Flip, press the flowers onto the cooked side and fry for 1–2 min more, until the cakes are soft and chewy all the way through.
5. Turn them flower side up for a few seconds just to set the petals, then serve warm with honey for dipping.

Tips

• Use only flowers you know are edible and unsprayed, such as azalea, pansy, viola, rose or chrysanthemum petals; never florist flowers.
• Keep the heat low so the cakes stay white rather than browning.

Sources

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

Kimchimari Maangchi Tasting History