Hwajeon

About the dish

Fragrant azalea hwajeon. After the long winter, when the mountains and fields shed their thick coats, azaleas open red buds as if resenting the long cold, announcing spring's start. If cherry blossoms whiten the city, azaleas redden the hills and fields.

Key ingredient

Glutinous rice (chapssal) — warm in nature, it protects the stomach and aids digestion; its sticky amylopectin gives a hearty fullness; a warming, energizing ingredient for rice cakes and porridge. In season autumn; nationwide.

Ingredients

Glutinous rice flour 300g (3 cups), chrysanthemum flowers 10, jujube 10g (5), water 3 tbsp, honey 2 tbsp, salt 1½ tsp, cooking oil ½ tbsp

Simple recipe

1. Separate the chrysanthemum petals, soak in cold water about 10 hours, rinse and drain.
2. Pit the jujube, peel in a spiral, and cut into shapes.
3. Knead the glutinous rice flour and petals with hot salted water.
4. Shape into rounds 3-4cm wide and ~1cm thick, and press jujube on top.
5. Pan-fry in oil and brush with honey.

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A Glass · Traditional pairing