Make a ball with your hands and knead the dough with your fist.But next pic shows the same dough after it was kneaded. Using very hot water to make the rice dough is called Ik Banjuk 익반죽 in Korean which means “cooked dough”.īukkumi rice flour dough with hot water added and mixed Measure 1/2 cup and pour hot boiling water to rice flour and salt mix with a spoon for 1-2 min until it has cooled enough for you to touch by hand.While water is boiling, in a stainless bowl, add 1 cup sweet rice flour and 1/4 tsp salt.5 Tbsp sweet red bean paste (adzuki beans).1 cup (160 g) sweet rice flour (mochiko flour).Makes 9 pieces Cooking Time: 35 min Difficulty: Medium If you are not going to dress it with flowers, it will be much easier. ** This Bukkumi recipe difficulty is Medium mainly because of handling the dough and also because of the delicate flowers. Bukkumi with Fresh Flowers (Pan-fried Rice Cake Dumplings with Sweet Red Bean filling) Thus, this post is my 3rd attempt at the recipe, food photography and styling. Normally, you would not see these two photos but I thought I would share with you this time since you may end up seeing them on TV and wonder why I had different photos here. Hwajeon was a little mis shaped and the bottom was a little too burnt. Photos for the Hwajeon came out lot better but I was still not fully happy with the result. Overall, I was not happy at all both in terms of recipe and photography, so I made it again. Hwajeon made with Judith on YTV shooting day So, here is a picture I took during the filming. And of course, finally, I am so grateful for the support I get from my husband and my daughter for my blogging endeavors. My thanks also to Soojin for squeezing time out of her busy day to help me in the kitchen. Thank you to Judith for being my friend throughout the day and calming my nerves when things didn’t go right and also for being my foraging expert for the day. And this is what I tried in front of the camera!! Not very smart of me!! HAHAHAĪnyway, too bad I didn’t take any pictures of our day. Trying to add the filling and sealing the dumpling in the pan was not always successful. One of the big changes I made was making the dumplings in advance BEFORE getting them in the pan. But I have tested and fine-tuned the Bukkumi recipe 3 more times since then and I can now say with confidence that this recipe works. I was nervous and it has also been years since I made Hwajeon so we struggled a bit. Anyway, we made this dish and well, you ’s my first time and it was not entirely successful. that’s a mouth full…in short it is Hwajeon + Bukkumi. What if I combine Bukkumi (Pan-fried Rice Cake Dumplings stuffed with Sweet Red Beans) and Hwajeon to make a Fresh Flower Pan-fried Sweet Red Bean stuffed Rice Cake Dumplings!?!! I told her I had posted Hwajeon recipe already but then it got me thinking… So I asked her for ideas and she suggested that we make Hwajeon or some variation of it. And I had a pretty tough time deciding what to cook for the shoot…and then they asked if my gochujang making friend Judith could also join me. They wanted to film me cook a recipe for my blog. I’m just a very private person and don’t enjoy being in the spotlight.Īnyway, I decided to go through it anyway because I was excited to share about my thoughts on Korean food and also some behind the scenes of my Kimchimari blog. it’s pretty sweet… although I really don’t like being on media. MY portion airs this FRIDAY 15th 9:30 PM on YTV!! It will also be online afterwards so I will let you know when that happens. I already shared in my earlier post that I was contacted by YTV America (a Korean News cable channel in Southern CA) to appear in their upcoming documentary series on Korean Food in America. Since my return from Korea in 2015, I have been wanting to make this, especially since no store sells them in the bay area.īut before we get into Bukkumi (Pan-fried Rice Cake Dumplings with Sweet Red Beans) recipe, I have to share why I decided to post this recipe. Even now, I would say that not many Koreans (especially if you live outside of Korea) still know about this wonderful sweets. Honestly, I never heard of Susu Bukkumi until I went to live in Korea recently. Common fillings are either sweet red beans (danpat 단팥), sweet mung beans (nokdu 녹두) or chestnuts (bam 밤).īukkumi made with glutinous sorghum flour (chalsusu garu 찰수수가루) is called Susu Bukkumi (수수부꾸미) which was only seen in Gangwondo but it has become very popular in Seoul nowadays. The dough is either made from sweet rice flour or glutinous sorghum flour. They are Sweet Rice Cake dumplings stuffed with sweet fillings and then pan-fried in oil to create a crispy crust with a soft chewy inside. Pan-fried rice cake dumplings (or Bukkumi) originates from Gangwondo province of Korea. Pan-fried Rice Cake Dumplings (Bukkumi) filled with Sweet Red Beans with Fresh Ssukat and Lavender
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