Sunday, October 4, 2009

Chuseok Rice Cakes - 송편

I warned you, there are absolutely NO measurements so this 'recipe' might be a little useless. However, I wanted to put this up so that it can jog my memory when I attempt to make it one day (hopefully soon). When I make it, I promise to write down the measurements I use. =)          


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MIL (my friend's) started off with some rice flour. She said the flour was FRESH straight from Ktown. I guess there are places that sell fresh rice flour like this. Who knew?


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She took some HOT water and seasoned it with a little salt. The water was salty enough that I could taste the salt, but not overwhelmingly salty. "A little bit of salt" is what you need in the hot water she said. =P You then add "just enough" hot water to bring the rice flour to a dough consistency.


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You don't want it too firm, nor too pliable. You want it JUST RIGHT.


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MIL made three wonderful fillings. Too bad I can't tell you what they were because she said it in Korean and I forgot. Yeah, I'm beginning to think this recipe is REALLY useless. =)


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I know this one! It's red beans! She said all you have to do is soak the beans and then boil it. After it's boiled, you season it with a dash of salt and some sugar.


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I don't know what this was, but it was SOOOO good. It's some type of bean.


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Then you just take the dough and flatten it out. The key was to keep it a bit thick. I tried to make it thin like a mandoo and all the insides popped right out. =P


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Make them all like so...(aesthetics was obviously not our strong point). I think the UGLY ones were made by my dear friend Y. =P


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Then place them in a steamer for about 15 minutes. It was interesting because she just stacked them on top of each other. I thought they would stick to each other, but they didn't.


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After 15 minutes, the dduks were done!


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She washed them in a bit of water mixed with sesame oil.…



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After letting them dry for a while...


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We were ready to devour them. My pictures aren't that great because I was too busy popping these suckers into my mouth. They tasted wonderful all warm and sticky. Happy belated Korean Thanksgiving!!!

13 comments:

  1. my son is allergic to wheat and most other flours except rice flour. I've been searching everywhere for dduk recipes. I'm so looking forward to this!!!

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  2. I love dduk! I wish I had learned to make it when I was interning under a chef in Korea all those years ago! :) I stumbled across your blog while on the search for a good miyukgook recipe, and I think you're amazing, and I high five you on the MRI results! I'm also working from home today JUST so I can make that gom gook recipe - YUM! Praying for you and your family, keep rocking!

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  3. My grandmother use to make these sunday morning and sell them at church.. I'm not a big dduk fan.. I'm not much of a sweets person so I guess that would be why... :)

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  4. yum! my mil said she's going to teach me how to make this. i can't wait to see your recipe too!

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  5. wow i am impressed! making your own dduk is awesome. do you know how to make mochi?

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  7. I think the first mil is ground sesame seed and sugar? thats what my mom used to make it.

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  8. LOL!! Yes, there were quite a few ugly one's in the first bunch(you sure they weren't yours?)!! But the end result was beeutttiful!!

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  9. The 3rd filling is mung beans, which happens to be my favorite. A friend of mine made this with peanut butter filling, and it was sooo good.

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  10. do we use plain white rice flour or sweet rice flour? can't wait to make this one for my Tiger.

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  11. I had a good laugh when I saw that dingy gray towel at the bottom of the steamer basket. I think all Korean MILs have that exact same towel!

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  12. Hi. Do you happen to have the recipe for rice cakes used in 떡볶기? I've tried a few recipes but have not been successful, they always have a bad rice-flour aftertaste. I'm not sure if it's because of the flour I was using.

    Btw, love your blog. I've set my eyes on a few recipes to try out over the weekend. :)

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  13. i hope you redo this recipe. i've been craving this so badly!

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