← Nouns Cooking · Korean

Ingredients

• 300 g sweet (glutinous) rice flour
• 2 tbsp Sugar
• ½ tsp Salt
• 300 ml Water
• 60 g Roasted soybean powder (konggaru)
• 1 tsp Sugar
• 1 pinch Salt

Method

1. Whisk the rice flour, sugar, salt and water in a large microwave-safe bowl until smooth. Cover loosely.
2. Microwave on high for 2 min, then stir well with a wet spatula. Microwave for 2 min more and stir again.
3. Microwave for a final 1–2 min, until the dough is glossy, slightly translucent and very stretchy. Beat it with the wet spatula for 1 minute to make it extra chewy.
4. Mix the coating ingredients and spread half on a tray. Tip the hot dough onto it, sprinkle with more powder and pat into a slab about 2 cm thick.
5. Cut into bite-size squares with a scraper or knife dusted in powder, and roll each piece in the remaining coating. Best eaten the same day.

Tips

• Microwaves vary: if the centre is still white and pasty, keep cooking in 30-second bursts.
• Roasted soybean powder (konggaru) is sold in Korean shops, sometimes labelled kinako.

Sources

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

Kimchimari Beyond Kimchee