Pan-Fried Sweet Rice Cake
Quick answer
Bukkumi is a traditional Korean pan-fried rice cake made from glutinous rice flour dough filled with sweet red bean paste seasoned with cinnamon and sugar.
What makes this special
- Hot water dough creates a pliable, crack-free wrapper for these pan-fried Bukkumi sweet rice cakes.
- Boiling water partly softens the starch for a pliable, crack-free wrapper
- Cinnamon in the red bean filling layers spice over heavy sweetness
Key ingredients
Core cooking flow
- 1 Combine 300g glutinous rice flour with 2g salt, then gradually add 220ml hot...
- 2 Divide the dough into 12 equal portions, roll each into a smooth ball, then...
- 3 Mix 180g red bean paste with 20g sugar and 1g cinnamon, divide into 12 equal...
Bukkumi is a traditional Korean pan-fried rice cake made from glutinous rice flour dough filled with sweet red bean paste seasoned with cinnamon and sugar. Using hot water to form the dough partially gelatinizes the starch, creating a pliable skin that stretches without cracking - though the dough must stay covered with a damp cloth throughout assembly to prevent the surface from drying out. Folding the dough into half-moon shapes seals in a cinnamon-laced bean paste filling that lifts the dense sweetness of the red bean with a warm spice note. Pan-frying on low heat builds a golden crust on each side while keeping the filling warm and molten at the center. A light drizzle of honey or a pinch of sugar right after frying adds a final layer of sweetness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 300g glutinous rice flour with 2g salt, then gradually add 220ml hot water above 80C in small amounts, mixing with a spatula each time until the dough is soft and pliable.
- 2Control
Divide the dough into 12 equal portions, roll each into a smooth ball, then cover with a damp cloth and rest for 10 minutes so the dough relaxes and becomes easier to shape.
- 3Season
Mix 180g red bean paste with 20g sugar and 1g cinnamon, divide into 12 equal portions, and roll each into a smooth ball to use as filling.
- 4Step
Flatten each dough ball by hand, place a filling ball in the center, gather the edges tightly and seal completely, then fold into a half-moon shape and press the rim firm.
- 5Control
Heat a pan over low heat with a thin coat of 2 tablespoons oil, add the rice cakes, and cook 2 to 3 minutes per side, pressing gently, until both surfaces turn an even golden brown.
- 6Finish
Cool briefly for 1 to 2 minutes until the exterior is chewy and the filling remains warm and sweet, then serve immediately on a plate.
After the steps
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