AI-generated image
Jeolpyeon
Stamped rice cakes
절편 · stamped rice cakes brushed with sesame oil
Jeolpyeon are the patterned rice cakes Korean tteok shops press with carved wooden stamps called tteoksal, so each piece carries a flower or a wish for long life; they appear at weddings, 60th birthdays and Dano, the early-summer festival, when they were made green with mugwort or Korean ox-eye daisy. The cakes are plain and only lightly salted, firm yet chewy, and glossy with sesame oil. The common mistake is pounding too little: the dough must be kneaded until completely smooth, or the stamp won't leave a clean pattern and the cakes crack. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: no stamp? Press the base of a decorative glass or a clean biscuit mould into each piece.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb wet-milled short-grain rice flourfrozen Korean maepssal garu, thawed; if it is unsalted, add the salt
- ½ tsp salt
- ¾ cup waterabout
- 1 tbsp mugwort powder (optional)for a green half
- 2 tbsp toasted sesame oil
- 1 tbsp neutral oil
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 1 ⅛ lb wet-milled short-grain rice flour and ½ tsp salt together and add ¾ cup water gradually until a squeezed handful holds together and feels moist.
5 minStep 2: Line a steamer with a damp cloth, spread the flour over loosely and steam over a high heat for 20 minutes, until translucent.
20 minStep 3: Tip the hot dough into a bowl and pound and knead it with an oiled pestle or a stand mixer dough hook for 5–8 minutes until silky and elastic. Knead 1 tbsp mugwort powder into half if you like, for two colours.
8 minStep 4: Mix 2 tbsp toasted sesame oil and 1 tbsp neutral oil. Rub a little on your hands and roll the dough into ropes 3 cm wide.
Step 5: Oil the stamp, press it firmly into the rope at intervals and cut between each pattern with an oiled scraper.
Step 6: Brush all over with the oil mixture so they don't stick or dry. Eat warm, or freeze and steam for 5 minutes to soften.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 4 g
- Carbs
- 52 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jeolpyeon take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
DakjukChicken and rice porridge
All over Korea, dakjuk is the bowl a mother makes on a cold morning or when someone is under the weather: chicken simmered with garlic and ginger, the meat pulled into shreds, and soaked rice cooked down in the broth until it turns into a soft, savoury porridge finished with sesame oil. It is eaten for breakfast or as a gentle lunch, with a little kimchi on the side. The usual mistake is boiling the chicken hard, which clouds the broth and toughens the meat; keep it at a lazy simmer. Chef's tip: fry the soaked rice in sesame oil for two minutes before the broth goes in, so the grains toast lightly and the porridge tastes nutty rather than flat.