Pan-fried Rice Cakes with sweet bean filling (Bukkumi: 부꾸미)

Pan-fried Rice Cakes with sweet bean filling (Bukkumi: 부꾸미)


(upbeat pop music) – Hi everybody! Today we are going to make sweet stuff! Korean traditional sweet dessert or snack is called “bukkumi.” Isn’t it cute name, “bukkumi?” We are going to use sweet rice flour, so I’m using Mochiko. And also we need some sweet stuff. This is sweet red beans,
canned sweet red beans it’s called “tong-danpat.” You can get this at Korean
grocery store easily. With these two ingredients
you can make it in ten minutes Korean traditional
dessert and snack bukkumi. But some of you guys living far away from Korean grocery store, you can’t find this kind of canned sweet
red bean paste at home, and I’m going to show
you another way, method. So this is, I’m using this
mung bean, dried mung beans. Original color is green,
but all skins are removed and dried, so yellow. Really pretty yellow color. So I’ll just make the
two kinds of fillings. But if you are busy,
just you can pick it up from Korean grocery store, just make it, or you like to make two kinds and then you both methods
I’m going to show you. First what we have to do
is soak this mung beans, dried mung bean. I’m using half a cup. And then, wash. Scrubbing like this. So you need to wash, scrub this. Because you will see the color, really beautiful yellow
color is coming out. Just soak these. This is I soaked two hours ago. I will show you the difference. Two hours ago. And this is just now. The size is huge difference. This one is soaked already, let’s strain. Okay, strain the water, like this. And then put it in the pot. So 1/3 cup water. A pinch of salt. Around medium heat. You need to keep an eye on this, because we don’t burn it. then medium heat, ten minutes. Meanwhile let’s make
chewy delicious dough. and this plastic bag. I can measure easy. one cup. One cup. And let’s add quarter teaspoon salt. This one cup of sweet rice flour we are going to make four bukkumi. We need to add really hot water, so I’m just boiling my water here. So this mung bean, around
six minutes after, you will see. lots of bubbles are coming up. You need to really keep an eye on this. 1/3 cup plus two tablespoons water. Hot, hot water. And two tablespoons. One, two. And then this is too hot,
so use a wooden spoon or rice scoop just like me. Keep mixing. Okay, and then I’m going to use my hand. Make it really one lump like this. So we made one lump. I’m going to wait. Meanwhile, this guy is going
be more stick to each other. Tightly wrap with plastic wrap like this. I’m going to take care of my mung bean. Simmer, low heat, almost no fire. I’m going to garnish this. pumpkin seeds, and jujube. red color, green
color, it matches very well. Tip part. Like this. Cut around the seed. Like this. And then roll. Roll. So this is sticky inside, so they stick to each other easily. Let’s go back to our mung bean. Ten minutes over medium heat, five minutes simmer, almost no fire. Okay, and then, turn off the heat. With your wooden spoon
or any spoon, just mash. You see, really fluffy,
without burning the bottom. See, bottom is clean. We need to make these guys sweet. I’m going to use honey. I can’t help taste. Mmm! Delicious. Next, let’s take care of the dough! (laughs) Rice flour, little bit we may need, yeah? Like this. This time, more seriously, we knead. So, I’m going to divide
this guy into four pieces. And then, make ball. Nice, beautiful, four equal sizes. This is for four serving. I think this guy’s too big,
so I’m going to put it here. And then roll them out. Okay, I made one. So, roll them out like
this around size 5.5 inch. Five to six inch. Okay, nice. With this amount you
can make more than four, maybe eight you can make. I’m going to make two with this, and the other two with this. These two we need these? I’m going to use two
types of oil, cooking oil. This is grapeseed oil, but you can use any cooking oil, corn oil, any oil. And this is sesame oil. Sesame oil makes this
bukkumi very flavorful. Drizzle oil and sesame oil. And then, here. 40 seconds after, when the edge part is, you will see the cooked, and then turn it over. Put this in center, and fold. Make it half-moon. When it’s cooked, you can see it like expands. This dough expands, and
looks fluffy inside. Okay, done. So, this is cooked, and another one. Same method. Oil, and just a little
sesame oil, and mix. Stir this like this, and then. And then turn it over. Whenever I make my bukkumi I
always think about my father. My father already passed
away, long time ago. He loved, loved this. Anything made with sweet rice
flour, glutenous rice flour. Very chewy texture, he loved it. He loved corn also. Maybe I got it from my
father, I love also, anything like a chewy stuff, gooey stuff, with glutinous rice flour,
and plus I love also corn. (laughs) So, whenever I make this
I’m thinking about my father. Beautiful! I think we need more oil. Sesame oil. So, next, sweet red bean paste. And scoop some like this. Nice. I’m going to put another one here. So you can serve just like this. When it’s hot, more tasty. But I told you we are
going to do some garnish. this is honey. Then this. Isn’t it pretty? And this is two. I’m going to have my
bukkumi with my coffee, just as breakfast today. I’m going to taste my mung bean first. Very chewy. Sweet red bean. Mmm. Delicious! Crunchy outside, chewy texture, and some sesame oil flavor,
and this is perfect! So, this is Korean traditional bukkumi. Name is also so pretty. It sounds delicious, isn’t it? If you are busy, just pick up, you know canned sweet red bean
from Korean grocery store, just make it in ten minutes. We did a garnish today, but you don’t have to
garnish, but actually a little bit garnish really
make it upscale, isn’t it? Today we made bukkumi. Enjoy my recipe. See you next time! Bye! (upbeat pop music)

100 thoughts on “Pan-fried Rice Cakes with sweet bean filling (Bukkumi: 부꾸미)

  1. Maangchi I love love love your videos!! When are you planning on another book signing? I'll be there!! <3 <3 <3

  2. Always warms my heart when she talks about her father while cooking. I'm sure he'd be very proud of where you are today 🙂

  3. Can you make these Bukkumi a day before you eat them and serve them cold? I'm thinking about bringing them to a party of a friend but I can't cook them over at her place.

  4. I made the red bean one and it was so good.. Last time I made my own red bean paste. Tomorrow I'll be making this again, using the can paste this time. Thanks for the recipe..

  5. I have been following you for maybe 2 years now, but this is my first comment ^.^ I think you're wonderful, and I have made many of your recipes. My family loves every one! But my favorite part is when you share stories about your father, or Halmoeni (Grandma). I love learning about Korea, and I feel like you are a friend sharing your stories with me. So thank you kindly! Gamsa habnida!!

  6. My special family food memory is from my childhood. We lived in Italy when I was a child. My parents had friends who owned a lovely restaurant — Giuseppi and Maria. They would bring my mom and I back into their kitchen and teach us their recipes. This was heaven for me, sitting on a counter, watching Maria and my mom together, laughing and smiling. Maria's best recipe was Spaghetti a la Carbonara. No one makes it like Maria and my mom! Absolutely delicious!

  7. Aww, Maangchi, seriously… I was already in bed, ready to go to sleep.
    Now I'm just out of the kitchen again, the Bukkumi dough resting in the fridge. This will be the breakfast for my children, they love everything made with mochi (I never fried it in the pan before, though, just steamed it). This will be a good use for the batch of sweet red bean paste I made earlier today. 😊

  8. I think about my dad when I see liverwurst at the deli and every once in awhile I will buy 1/4 lb and seedless rye, Vidalia onion, and yellow mustard, go home make a liverwurst sandwich and eat it and think of my dad for the whole process.

  9. Just happened to have everything to make these tonight and so I did for the first time! So tasty! Great recipe. Thanks for sharing!

  10. Dear Maangchi,
    All the food you make look yummy.
    I have a question. Is there a good reason you use "grape seed oil"?
    Thank you.
    Jeannie

  11. These sweet bean dishes remind me of bean pies my mother made with navy or great northern beans. They were made with sugar,vanilla, mashed beans,eggs and put into a pie crust and baked. Then i decided to try making a savory one with meat,green onion and other spices, very tasty.

  12. I love your videos!! Just the way you explain everything and stories you tell jusy really make me feel like your an auntie teaching me how to cook. I have never tried Korean cooking but I am going to try some of your recipes&hopefully find a market. I am hoping to travel to South Korea in the future.

  13. So I just made these and they were delicious! But instead of jujube and pumpkin seeds as garnish I smeared honey on top and then sprinkled on toasted sesame seeds!

  14. Hello Maangchi. I will definitely try this treat. I love anything with rice flour like Mochi. My father used to cook on weekends when he is home. He makes yummy spicy dishes. I miss my father. Thanks for sharing your recipe and your story.

  15. I know it sounds gross but I love canned sardines on saltine crackers. It was something my uncle loved and it always reminds me of him.

  16. 어쩜 이렇게 보자마자 먹고싶어서 발 동동 구르게 만드는 메뉴만 쏙쏙 골라오시는지ㅠㅠ 최고예요
    섬네일 보면 우와아아아앙 ㅠㅠㅠ 이렇게 돼요 ㅋㅋㅋ

  17. You've done it again, Maangchi! I have been binge watching your videos and I honestly have six recipes of yours that are on my to-do list. Thank you!

  18. White bread with butter and a bowl of fruit (like frozen raspberries that have thawed or apple sauce) makes me think of my grandpa. They were poor farm people so bread with butter stretched meals. He ALWAYS had his bread and butter with dessert 💜 I miss him ever day

  19. Yum, i love sweet bean paste filled steamed and baked desserts. This recipe seems easy, I plan to try it, for certain i am making the honey bean paste, thanks for explaining the products to us.

  20. In our cuisine , We also make this type of cookies but the fillings are different like we use grated coconut and sugar. Anyway, I love your every recipe. loads of love, mangchi! ❤️, Love from India! 😘😘

  21. We don't have korean grocery store here but we have sticky rice. How can I prepare this from raw sticky rice? Can I just ground the rice or do I need to steam it before cooking? And thank you Maangchi😘💖

  22. 부꾸미를 만드시다니 ..

    어린시절 명절에 엄마가 솥뚜껑 뒤집어놓고 수수부꾸미 만들어주던 기억이 생생하네요 ᆢ

  23. 이게 떡집에서 손이 많이가 만들기 어려워 요세 한국사람도 안만들어 없어지는 요린데 이리 영어로 남겨주니 무형문화재라고 칭해도 될듯해요.ㅠㅠ 서울 경기도지방에서 주로먹는 명절 떡인데 경상 전라도도 만들어 먹나요? 저희는 반죽을 밀지 않고 동그렇게 만들어 덩어리째 올려서 녹으면 부드러워진 상태에서 뒤집어 눌러서 펴가면서 만들었어요. 어릴때 엄청 만들어 먹었고 참기름을 약간 섞어서 부치면 더 맛있습니다. 애청자예요~^^

  24. Oh My dear lovely cute sister Maangchi😍🤗💕 u r awesome.. I used to watch ur cooking video, realy got no chance try them… But u know I just loved ur homely & super duper bubbly personality & ur hmmmm sounds awesome. I used to think why you loved to say chewey in almost all ur video which I watched. I knew the reason for it in this video. Keep cooking happily & may god bless abundantly sister. jai sairam 💖🌈😍💕🤗

  25. I can tell you are an exceptional woman as well as an exceptional chef! It tickles me when you tell of your time in Korea. I absolutely love your videos! Your recipes are scrumptious and devine! Yumm. I've made a few just in the last few days.. I just found you! And I'm glad I did.. I'm learning a new way to cook!

  26. Just about every dish I make reminds me of my parents that passed away. We have similar dish in Russian tataria with mashed potato, it's called kastybi

  27. Indonesian caption was submitted by one of my viewers! Thank you so much! https://www.youtube.com/timedtext_video?v=ZFXIpaFWfSM&nv=1

  28. Hello Maangchi,
    I was watching food videos and saw someone eat jing pang so I searched your side because I know you always have good recipes 😉 And I found your video but I have a question is it possible to steam this kind of dough that you fried today in tis video ? Because I would love to use it and then fill it with red-beanpaste and do jing pang with a chewy almost translucent dough 🙂
    So I need glutenious rice flour ?

    Hope you're well and I hope you will be doing more videos for a long time. I love them and I love the protagonist – you are amazing ! Thank you !!

  29. This has been the easiest recipe I have completed and actually done correctly! I love the recipes you post but some are harder for me to follow. I have tried about 5 of them and they don’t look as good as yours 😊.This was just perfect! Thank you for sharing!

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