A recipe of traditional Chuseok food - Songpyeon:
Non-glutinous rice, 5 cups (making 10 cups of powder)
Salt (15ml)
Artemisia or mugwort (50g), Salt (1 ml)
Gardenia seeds & omija juice, as needed
Filling
Chestnuts 10 (200g)
Sugar (30ml)
Young soybeans (100g)
Salt (1ml)
Sesame (100g)
Honey (45ml)
Mung beans 1 cup
Honey (75ml), Salt (2.5ml)
Cinnamon powder (15ml)
Pine needles (300g)
Sesame oil, as needed
Songpyeon Making Direction :
1. Wash non-glutinous rice 3 to 4 times and leave it soaking in water for 8 to 12 hours. Remove the soaked rice from water and sprinkle some salt and grind into a fine powder. Place the Artemisia in boiling water with salt, remove and then chop into fine pieces.
2. Take the powder for the rice cake and divide into 4 parts. Leave one part as it is, another part for the Artemisia. As for the other two parts, mix one with water from pine endodermis, and mix the last part with omija juice and knead it to make dough.
3. Peel chestnuts and cut into 3 or 4 pieces, include some sugar and steam lightly. Take the young soybeans, peel and add a bit of salt. Wash the sesame and when dry, roast and then mix with honey. Take the red beans that have been soaked in water, boil and then grind and mix with honey, salt, cinnamon powder to make the filling.
4. Take little pieces of the prepared dough. Press your thumb into the middle of the piece to make a round, flat piece. Place enough filling in the middle, fold and press the ends to make nicely-shaped songpyeon. Next, wash the pine needles and then dry.
5. In an earthenware steamer, place pine needles on the surface of the steamer and songpyeon on top. Stack more pine needles and repeat the process to add as many layers of songpyeon in the steamer as possible. When you see steam evaporating, place the cover on top. Next, take the pine needles out, dip songpyeon in cold water, rinse quickly and apply some sesame oil. Songpyeon that’s not yet been steamed should be covered with a thin damp cloth to prevent the dough from drying or cracking.
~~ Tip ~~
Songpyeon Ingredients :
Non-glutinous rice, 5 cups (making 10 cups of powder)
Salt (15ml)
Artemisia or mugwort (50g), Salt (1 ml)
Gardenia seeds & omija juice, as needed
Filling
Chestnuts 10 (200g)
Sugar (30ml)
Young soybeans (100g)
Salt (1ml)
Sesame (100g)
Honey (45ml)
Mung beans 1 cup
Honey (75ml), Salt (2.5ml)
Cinnamon powder (15ml)
Pine needles (300g)
Sesame oil, as needed
Songpyeon Making Direction :
1. Wash non-glutinous rice 3 to 4 times and leave it soaking in water for 8 to 12 hours. Remove the soaked rice from water and sprinkle some salt and grind into a fine powder. Place the Artemisia in boiling water with salt, remove and then chop into fine pieces.
2. Take the powder for the rice cake and divide into 4 parts. Leave one part as it is, another part for the Artemisia. As for the other two parts, mix one with water from pine endodermis, and mix the last part with omija juice and knead it to make dough.
3. Peel chestnuts and cut into 3 or 4 pieces, include some sugar and steam lightly. Take the young soybeans, peel and add a bit of salt. Wash the sesame and when dry, roast and then mix with honey. Take the red beans that have been soaked in water, boil and then grind and mix with honey, salt, cinnamon powder to make the filling.
4. Take little pieces of the prepared dough. Press your thumb into the middle of the piece to make a round, flat piece. Place enough filling in the middle, fold and press the ends to make nicely-shaped songpyeon. Next, wash the pine needles and then dry.
5. In an earthenware steamer, place pine needles on the surface of the steamer and songpyeon on top. Stack more pine needles and repeat the process to add as many layers of songpyeon in the steamer as possible. When you see steam evaporating, place the cover on top. Next, take the pine needles out, dip songpyeon in cold water, rinse quickly and apply some sesame oil. Songpyeon that’s not yet been steamed should be covered with a thin damp cloth to prevent the dough from drying or cracking.
~~ Tip ~~
Potatoes, sweet potatoes and acorns, among other ingredients, can be used as the dough. For the filling or stuffing, black beans, mung beans, chestnuts, jujube, sesame or sweet potatoes are used. If you dont plan on eating the steamed songpyeon right away. Rinse it with the pine needles (not in cold water), keep them covered in a basket.
(The article courtesy of SEOUL magazine)
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