Chewy and Delicious Gangwon-do Potato Rice Cakes
Making Special Gangwon-do Style Potato Songpyeon for Chuseok
I came to love potato rice cakes thanks to my mother’s cooking when I was young. Now, I’m making them myself. These potato rice cakes are always a staple at my maternal grandmother’s house during holidays. How about making simple Gangwon-do style potato rice cakes this holiday season? They are a delightful, chewy treat that brings back fond memories.
Ingredients- 3 medium potatoes
- 3 cups potato starch
- 2 rice cups of well-rinsed black beans
- 1/2 teaspoon salt
- 4 tablespoons brown sugar
- 3 tablespoons sesame oil
Cooking Instructions
Step 1
First, rinse the black beans thoroughly, drain them well, and place them in a bowl. Add 4 tablespoons of brown sugar and mix evenly. Let them marinate for a while. Marinating the beans with sugar will soften them and infuse them with sweetness, making them even more delicious.
Step 2
Wash the 3 medium potatoes thoroughly, leaving the skin on. Place them in a pot and add enough water to completely cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are thoroughly tender.
Step 3
To check if the potatoes are cooked, you can pierce them with a chopstick or press them with your hand; they should yield easily when fully cooked. Once cooked, remove the potatoes from the pot, let them cool slightly, and then transfer them to a bowl while still warm to make mashing easier.
Step 4
When mashing the potatoes, it’s important to mash them finely without any lumps using a potato masher or fork. Lumps can result in an uneven dough texture, so mash them thoroughly until smooth.
Step 5
Once the potatoes are smoothly mashed, add 3 cups of potato starch. Dissolve 1/3 teaspoon of salt in 1/3 cup of boiling water and pour this mixture into the mashed potato dough. When using boiling water, always mix thoroughly with a spatula or spoon first. It’s important to let it cool down a bit before touching with your hands.
Step 6
When the dough has cooled enough to be handled, put on disposable gloves and knead the dough until it becomes smooth and pliable. Kneading sufficiently until the dough is no longer sticky and has a smooth texture is key to achieving a chewy consistency.
Step 7
Gather the smoothly kneaded dough into a ball. Take a small portion of the dough, roll it into a ball with both hands, and then flatten it slightly with your palm. Place about 1/2 tablespoon of the marinated bean filling in the center. Gather the dough edges to enclose the filling securely, ensuring it’s well-sealed to prevent the filling from leaking out during steaming. Once shaped, press down with your fingers in a cross (+) pattern to create the traditional Gangwon-do style songpyeon shape. This gentle press will imprint a beautiful pattern.
Step 8
The characteristic shape of these potato rice cakes resembles a cross-like imprint. Hold the shaped dough with both hands, staggered slightly, and press gently to achieve a natural and pretty shape. Enjoy this fun shaping process!
Step 9
Add about 1 cup of water to your steamer. Wet a piece of cheesecloth or a fine-mesh linen cloth and lay it over the steamer basket. Arrange the shaped potato rice cakes on the damp cloth, leaving some space between each one to prevent them from sticking together. Using a damp cloth will help prevent the rice cakes from sticking to the steamer.
Step 10
Once steam is actively rising from the steamer, reduce the heat to low and cover with the lid. Steam for 20 to 30 minutes. The steaming time may vary depending on the size of the rice cakes and the heat of your steamer. It’s best not to open the lid frequently during steaming.
Step 11
When a batch is done steaming, carefully remove one rice cake and taste it. Check if the seasoning is adequate and the beans are tender. If it tastes good, steam the remaining dough in the same manner. The rice cakes are well-cooked when they become translucent inside the steamer.
Step 12
Once all the potato rice cakes (songpyeon) are steamed, brush them evenly with sesame oil while they are still hot. Be careful as they will be very hot. Brushing with sesame oil prevents the cakes from drying out, adds a glossy sheen, and enhances their savory flavor. Freshly steamed potato rice cakes are incredibly delicious! When the whole family gathers to make them during the holidays, they’ll be ready in no time. The joy of making and sharing them together is truly special.
