Spoonable Songpyeon (Rice Cake)

Ingredients

주재료 Napa Cabbage 60g, Bean Powder 25g, Roasted Walnuts 15g, Lemon Juice 10g, Cheongyang Chili 5g, Button Mushroom 30g, Garlic 10g, Onion 30g, Milk 150g, Fresh Cream 150g, Green Onion 5g 반죽 재료 Non-glutinous Rice Flour 180g, Salt 2.5g, Gardenia Powder 5g, Chili Oil 10g 양념 Cooking Oil 10g, Whole Peppercorns 2g, Unsalted Butter 20g, Whole Sesame 2g, Oligosaccharide Syrup 5g

Instructions

1. 1

   Sift the non-glutinous rice flour and salt. Divide into 3 bowls, and in 2 bowls, add gardenia powder and chili oil respectively and knead with hot water to make the dough.

   
2. 2

   Chop the napa cabbage and divide into 3 bowls, add soybean powder + roasted walnut (10g), lemon juice, and cheongyang chili respectively and stir-fry, then drain to make songpyeon filling.

   
3. 3

   Tear off 45g pieces of dough; fill the gardenia powder dough with lemon juice songpyeon filling, fill the chili oil dough with cheongyang chili songpyeon filling, and fill the remaining dough with soybean powder and roasted walnut songpyeon filling to shape songpyeon.

   
4. 4

   Heat cooking oil in a pan and grill the songpyeon. In another pan, add oligosaccharide syrup and roasted walnut (5g) and braise.

   
5. 5

   Add chopped button mushroom, garlic, onion, whole peppercorn, and unsalted butter to a pan and stir-fry. Add milk and fresh cream and boil together to make fresh cream sauce.

   
6. 6

   Top the bowl with fresh cream sauce and the grilled songpyeon. Finish with walnuts braised in chopped green onion, whole sesame, and oligosaccharide syrup.