Gukhwajeon

About the dish

Gukhwajeon is a pan-fried glutinous-rice cake topped with edible chrysanthemums. Long revered as a flower of longevity, the late-autumn chrysanthemum gives this Double-Ninth treat its name and grace.

Key ingredient

Glutinous rice (chapssal) — warming and digestion-friendly; its sticky amylopectin gives lasting fullness, a base for rice cakes and porridges. Autumn crop, nationwide.

Ingredients

Main: glutinous rice flour, chrysanthemum blossoms, jujube · Seasoning: honey, salt, cooking oil

Simple recipe

1. Separate the chrysanthemum petals, soak, rinse and drain.
2. Pit and shape the jujube for garnish.
3. Knead the rice flour and petals with warm salt water.
4. Shape into flat rounds and top with jujube.
5. Pan-fry in oil and brush with honey.

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A Glass · Traditional pairing