{"id":9545,"date":"2017-07-14T06:30:29","date_gmt":"2017-07-14T13:30:29","guid":{"rendered":"https:\/\/kimchimari.com\/?p=9545"},"modified":"2021-08-31T21:55:24","modified_gmt":"2021-09-01T04:55:24","slug":"pan-fried-rice-cake-dumplings-sweetredbeans-bukkumi","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/pan-fried-rice-cake-dumplings-sweetredbeans-bukkumi\/","title":{"rendered":"Pan-fried Rice Cake Dumplings with Sweet Red Beans (Bukkumi)"},"content":{"rendered":"
\"Pan-fried
Pan-fried Rice Cake Dumplings (Bukkumi) filled with Sweet Red Beans with Fresh Ssukat and Lavender<\/figcaption><\/figure>\n

Pan-fried rice cake dumplings (or Bukkumi) originates from Gangwondo province of Korea. They are Sweet Rice Cake dumplings stuffed with sweet fillings and then pan-fried in oil to create a crispy crust with a soft chewy inside.<\/em><\/p>\n

The dough is either made from sweet rice flour or glutinous sorghum flour. Common fillings are either sweet red beans (danpat \ub2e8\ud325), sweet mung beans (nokdu \ub179\ub450) or chestnuts (bam \ubc24).<\/p>\n

Bukkumi made with glutinous sorghum flour (chalsusu garu \ucc30\uc218\uc218\uac00\ub8e8) is called Susu Bukkumi (\uc218\uc218\ubd80\uafb8\ubbf8) which was only seen in Gangwondo but it has become very popular in Seoul nowadays. Honestly, I never heard of Susu Bukkumi until I went to live in Korea recently. Even now, I would say that not many Koreans (especially if you live outside of Korea) still know about this wonderful sweets. Since my return from Korea in 2015, I have been wanting to make this, especially since no store sells them in the bay area.<\/p>\n

But before we get into Bukkumi (Pan-fried Rice Cake Dumplings with Sweet Red Beans) recipe, I have to share why I decided to post this recipe.<\/p>\n

I already shared in my earlier post that I was contacted by YTV America<\/a> (a Korean News cable channel in Southern CA) to appear in their upcoming documentary series on Korean Food in America.<\/p>\n

MY portion airs this FRIDAY 15th 9:30 PM on YTV!! It will also be online afterwards so I will let you know when that happens.<\/strong><\/p>\n

Yeah.. it’s pretty sweet… although I really don’t like being on media. I’m just a very private person and don’t enjoy being in the spotlight.<\/p>\n

Anyway, I decided to go through it anyway because I was excited to share about my thoughts on Korean food and also some behind the scenes<\/em> of my Kimchimari blog.<\/p>\n

They wanted to film me cook a recipe for my blog. And I had a pretty tough time deciding what to cook for the shoot…and then they asked if my gochujang making friend Judith could also join me. So I asked her for ideas and she suggested that we make Hwajeon or some variation of it. I told her I had posted Hwajeon recipe<\/a> already but then it got me thinking…<\/p>\n

What if I combine Bukkumi (Pan-fried Rice Cake Dumplings stuffed with Sweet Red Beans) and Hwajeon to make a Fresh Flower Pan-fried Sweet Red Bean stuffed Rice Cake Dumplings!?!!<\/p>\n

Wow.. that’s a mouth full…in short it is Hwajeon + Bukkumi. Anyway, we made this dish and well, you know..it’s my first time and it was not entirely successful. I was nervous and it has also been years since I made Hwajeon so we struggled a bit. But I have tested and fine-tuned the Bukkumi recipe 3 more times since then and I can now say with confidence that this recipe works. One of the big changes I made was making the dumplings in advance BEFORE getting them in the pan. Trying to add the filling and sealing the dumpling in the pan was not always successful. And this is what I tried in front of the camera!! Not very smart of me!! HAHAHA<\/p>\n

Anyway, too bad I didn’t take any pictures of our day. Thank you to Judith for being my friend throughout the day and calming my nerves when things didn’t go right and also for being my foraging expert for the day. My thanks also to Soojin for squeezing time out of her busy day to help me in the kitchen. And of course, finally, I am so grateful for the support I get from my husband and my daughter for my blogging endeavors.<\/p>\n

So, here is a picture I took during the filming.<\/p>\n

\"Hwajeon
Hwajeon made with Judith on YTV shooting day<\/figcaption><\/figure>\n

Overall, I was not happy at all both in terms of recipe and photography, so I made it again. Here’s my second try. Photos for the Hwajeon came out lot better but I was still not fully happy with the result. Hwajeon was a little mis shaped and the bottom was a little too burnt. Normally, you would not see these two photos but I thought I would share with you this time since you may end up seeing them on TV and wonder why I had different photos here.<\/p>\n

\"Hwajeon
Hwajeon Closeup<\/figcaption><\/figure>\n

Thus, this post is my 3rd attempt at the recipe, food photography and styling. I am quite content with this result.<\/p>\n

Bukkumi with Fresh Flowers (Pan-fried Rice Cake Dumplings with Sweet Red Bean filling)<\/h4>\n

** This Bukkumi recipe difficulty is Medium mainly because of handling the dough and also because of the delicate flowers. If you are not going to dress it with flowers, it will be much easier.<\/p>\n

Makes 9 pieces \u00a0 \u00a0 \u00a0 Cooking Time: 35 min \u00a0 \u00a0 \u00a0 \u00a0Difficulty: Medium<\/p>\n

Ingredients<\/strong><\/p>\n