[eng CC] 정성담아 빚어낸 송편 l 3가지 송편소와 모양만들기 : Songpyeon, Korean Traditional Food for Chuseok [아내의식탁]

Ingredients

• 2 cups Short Grain Glutinous Rice Flour (fine powder)
• 1/2 teaspoon Salt
• 1 cup Hot Water (hot, about 80°C)
• 1 cup Red Beans (Adzuki) (soaked for at least 3 hours)
• 1/4 cup Sugar (adjust to taste for bean filling)
• 1/4 cup Sesame Seeds (toasted)
• 2 tablespoons Sesame Oil (for coating after steaming)
• 1/2 cup Chestnuts (steamed and peeled)
• 2 tablespoons Pumpkin Powder (for coloring pumpkin Songpyeon)
• 2 tablespoons Mugwort Powder (for leaf Songpyeon color)
• 1 teaspoon Strawberry Powder (for pink flower decoration)
• a handful Pine Needles (for lining steamer, adds aroma)
• as needed Water (for rinsing steamed Songpyeon)

Instructions

1. Prepare the Dough

   Combine short grain glutinous rice flour and salt in a mixing bowl. Sift through a fine mesh sieve. Add hot water a little at a time, kneading until the dough is smooth and does not break easily. Adjust water amount as needed. Cover the dough with a wet towel and set aside.

   Time: PT15M

2. Soak the Beans

   Rinse the red beans and soak them in water for at least 3 hours (or overnight) until they are plump.

   Time: PT3H

3. Make Bean Filling

   Drain the soaked beans, place them in a pot with sugar and enough water to cover. Simmer for 15 minutes until the beans are soft and the mixture thickens. Mash lightly to a paste.

   Time: PT15M

   Temperature: Medium heat

4. Prepare Sesame Filling

   In a small bowl, combine toasted sesame seeds with a pinch of sugar (optional) and mix until evenly combined.

   Time: PT5M

5. Prepare Chestnut Filling

   Steam the chestnuts until tender, peel them, then smash into a coarse paste. Mix with a little sugar and a pinch of salt to taste.

   Time: PT10M

   Temperature: Steam

6. Shape and Fill Songpyeon

   Take about 20 g of dough, roll into a ball, then press the center with your thumb to create a small cup. Place a spoonful of your chosen filling (bean, sesame, or chestnut) inside, seal the edges without leaving air, and gently roll to form a half‑moon shape. Lightly shape a ridge on the top using a wooden stick or spoon.

   Time: PT20M

7. Color and Decorate (Optional)

   For pumpkin Songpyeon, mix a small amount of pumpkin powder into the dough before shaping and use the wooden stick ridge to create a pattern. For leaf Songpyeon, add mugwort powder to the dough. After steaming, dab a tiny pink flower made from strawberry powder on each piece.

   Time: PT5M

8. Prepare the Steamer

   Line the steamer basket with a wet towel and a layer of pine needles for aroma. Arrange the Songpyeon with space between each piece so they don’t stick together.

   Time: PT2M

9. Steam the Songpyeon

   Steam over medium‑high heat for 15–20 minutes until the rice cakes become translucent and firm.

   Time: PT20M

   Temperature: Medium‑high heat

10. Rinse and Coat

    Remove the steamed Songpyeon, rinse briefly under cold water, drain, and lightly brush each piece with sesame oil.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

15 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of Short Grain Glutinous Rice Flour: regular short grain rice flour
• Instead of Red Beans (Adzuki): black beans
• Instead of Sugar: honey, brown sugar
• Instead of Pumpkin Powder: pumpkin puree

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Pot
• Stove
• Steamer
• Wooden Stick (optional)
• Wet Towel
• Spatula
• Knife
• Colander (optional)

Critical Steps — Do Not Skip

• Kneading the dough until smooth
• Soaking beans for at least 3 hours
• Sealing the filling without air pockets
• Steaming for the correct time without opening the lid early

Chef Tips from the Video

• Use a wooden stick to create the traditional ridge pattern; it also helps the steam circulate.
• A handful of pine needles adds a subtle forest aroma typical of authentic Songpyeon.
• Brush sesame oil lightly; too much will make the cakes greasy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 1 month.

Room temperature: Not recommended; rice cakes dry out quickly at room temperature.

Make-Ahead Tips

• Prepare the dough and keep it covered with a wet towel; it can rest for several hours.
• Bean, sesame, and chestnut fillings can be made a day ahead and stored in the refrigerator.
• Shape the Songpyeon and freeze them raw; steam directly from frozen when needed.

Frequently Asked Questions