Songpyeon Variety

About the dish

Modeum songpyeon gathers songpyeon of every hue in one dish, filled with sesame, beans, chestnuts and more. These little rice cakes hold the warm scene of families sitting in a circle, shaping them together for Chuseok.

Key ingredient

Rice (ssal) — Korea's staple grain and main energy source; easy to digest with B vitamins for a balanced meal. Autumn harvest, mainly from Icheon & Yeoju.

Ingredients

Non-glutinous rice 10 cups, gardenia water (2 gardenia pods, 10 Tbsp water) 1/2 cup, omija water (30g omija berries, 10 Tbsp water) 1/2 cup, grape juice 1/2 cup, mugwort water (3 Tbsp mugwort powder, 4 Tbsp water) 1/2 cup, salt 2 Tbsp, sesame oil 2 Tbsp <Songpyeon filling> sesame salt 2 cups, ground pine nuts 1 cup, sugar 1/2 cup

Simple recipe

1. Wash the rice clean 3-4 times and soak in water for 8-12 hours.
2. Drain the soaked rice, grind it with salt into flour and sift.
3. Steep the gardenia pods in water for gardenia water, soak the omija berries in water about a day for omija water, and stir the mugwort powder into water for mugwort water.
4. Divide the rice flour into five portions and hot-knead each with gardenia water, omija water, grape juice, mugwort water or plain water.
5. Mix the sesame salt, ground pine nuts and sugar evenly for the filling.
6. Fill the five doughs with the filling to shape songpyeon in five colors, decorating the white ones with petals and stems made from the tinted dough.
7. Steam the songpyeon 20-25 minutes once the steam rises, rinse in cold water and brush with sesame oil.

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A Glass · Traditional pairing