Fragrant Mugwort Songpyeon (Korean Rice Cakes)
Make Delicious Chuseok Holiday Food Without Failure! How to Make Fragrant Mugwort Songpyeon
Among the abundant harvest holiday foods, Songpyeon is undoubtedly the best! By chance, I had wet-milled rice flour with mugwort added, which my mother-in-law prepared. So, I quickly and easily made fragrant mugwort songpyeon. The chewy texture and subtle mugwort aroma of freshly made songpyeon will fill your mouth, enhancing the festive flavor of the holiday.
Main Ingredients- 1kg wet-milled non-glutinous rice flour
- 1 cup hot water (approx. 200ml)
Songpyeon Filling- 1/2 cup toasted sesame seeds
- 1/2 cup sugar (or adjust to taste)
Finishing Touches- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1/2 cup toasted sesame seeds
- 1/2 cup sugar (or adjust to taste)
Finishing Touches- 1 Tbsp sesame oil
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Making the Scalded Dough: First, if there are any clumps in the rice flour, break them down with your hands until fine. Gradually add boiling hot water while kneading the flour to create a scalded dough. Using boiling water is the secret to achieving a chewy texture. Knead the dough quickly until it comes together.
Step 2
Dividing the Dough: The dough can be a bit stiff and require effort. In this case, dividing the dough into 2-3 portions will make the kneading process easier. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. The surface of the dough should not dry out while you are shaping the songpyeon, as this can cause them to crack.
Step 3
Preparing the Filling: I usually prefer a savory mung bean filling, but since I was making this spontaneously, I didn’t have time for it. Instead, I simply mixed toasted sesame seeds and sugar for the filling. Lightly crushing the sesame seeds will enhance their nutty flavor and aroma. You can also add honey or other nuts according to your preference. To prevent the filling from leaking out, avoid making it too fine.
Step 4
Shaping the Songpyeon: Take a portion of dough about the size of a chestnut and flatten it. Use your thumb to press down into the center, creating a well. Thinly spread the dough outwards, like forming a small bowl. Thinning the edges with your fingertips will make shaping easier.
Step 5
Filling and Sealing: Fill the thinly spread dough about halfway with the prepared sesame seed mixture. Carefully pinch and seal the edges of the dough to enclose the filling securely. Shape them into pretty songpyeon. You can freely create shapes like half-moons or shells.
Step 6
Steaming: Line a steamer with a silicone mat or cheesecloth and arrange the shaped songpyeon, leaving space between them so they don’t stick together. Steam over high heat for about 15 minutes. Ensure there is enough water in the steamer. After 15 minutes, turn off the heat and let them steam for another 3 minutes to complete the delicious mugwort songpyeon.
Step 7
Applying the Glaze: Once the steamed songpyeon have cooled slightly, mix sesame oil and cooking oil in a 1:1 ratio. Brush this oil mixture evenly over the surface of the songpyeon. This will give them a beautiful sheen and prevent them from sticking to each other, making them easier to store.
