Ingredients with Measurements:
- 2 cups of glutinous rice flour
- 1/2 cup of boiling water
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/4 cup of sesame seeds
- 1/4 cup of chopped walnuts
- 1/4 cup of chopped dried cranberries
- 1/4 cup of chopped dried apricots
- 1/4 cup of chopped dried figs
- 1/4 cup of chopped dried dates
- 1/4 cup of honey
- 1/4 cup of vegetable oil
- 1/4 cup of corn syrup
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of gochujang (Korean chili paste)
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of chopped scallions
Special equipment needed:
- Large mixing bowl
- Steamer basket or steamer pot
- Parchment paper
- Baking sheet
- Small saucepan
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the glutinous rice flour, boiling water, sugar, and salt. Mix well until a dough forms.
2. Add the sesame seeds, walnuts, dried cranberries, dried apricots, dried figs, and dried dates to the dough. Mix well until the ingredients are evenly distributed.
3. Divide the dough into 12 equal portions and shape each portion into a ball.
4. Line a steamer basket or steamer pot with parchment paper. Place the dough balls on the parchment paper, making sure to leave some space between them.
5. Steam the dough balls for 20-25 minutes, or until they are cooked through and slightly translucent.
6. While the dough balls are steaming, make the gochujang sauce. In a small saucepan, combine the honey, vegetable oil, corn syrup, soy sauce, rice vinegar, gochujang, sesame oil, minced garlic, minced ginger, and chopped scallions. Whisk well and heat over medium heat until the sauce thickens and becomes glossy.
7. Once the dough balls are cooked, remove them from the steamer and place them on a baking sheet lined with parchment paper.
8. Brush the gochujang sauce over the dough balls, making sure to coat them evenly.
9. Bake the dough balls in a preheated oven at 350°F for 10-15 minutes, or until the sauce is caramelized and the dough balls are slightly crispy on the outside.
10. Serve the beonddeokju with the remaining gochujang sauce on the side for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Steaming temperature: 212°F
Baking temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Sodium: 400mg
Sugar: 22g
Substitutions for ingredients:
- Instead of glutinous rice flour, regular rice flour or all-purpose flour can be used.
- Instead of sesame seeds, other seeds such as pumpkin seeds or sunflower seeds can be used.
- Instead of walnuts, other nuts such as almonds or pecans can be used.
- Instead of dried cranberries, other dried fruits such as raisins or cherries can be used.
- Instead of corn syrup, honey or maple syrup can be used.
- Instead of rice vinegar, apple cider vinegar or white vinegar can be used.
Variations:
- Instead of gochujang sauce, a sweet and sour sauce or a soy sauce-based dipping sauce can be used.
- Instead of sesame oil, chili oil or vegetable oil can be used.
- Instead of dried fruits and nuts, fresh fruits such as strawberries or blueberries can be used.
Tips and tricks:
- Make sure to evenly distribute the dried fruits and nuts in the dough to ensure that each beonddeokju has a balanced flavor.
- Brush the gochujang sauce on the dough balls while they are still warm to ensure that the sauce sticks to the surface.
- Serve the beonddeokju warm for the best texture and flavor.
Storage instructions:
Store the leftover beonddeokju in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the beonddeokju, place them in a preheated oven at 350°F for 5-10 minutes, or until they are heated through.
Presentation ideas:
Serve the beonddeokju on a platter with the gochujang sauce on the side for dipping. Garnish with chopped scallions or sesame seeds for added flavor and texture.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Green tea or Korean rice wine (makgeolli).
Suggested side dishes:
Kimchi or pickled vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it forms a smooth and pliable dough.
- If the dough is too wet, add a little more flour until it forms a smooth and pliable dough.
- If the dough balls are too sticky, dust them with a little flour before steaming.
Food safety advice:
Make sure to cook the beonddeokju thoroughly to prevent any foodborne illnesses. Store the leftovers in the refrigerator and consume within 3 days.
Food history:
Beonddeokju is a traditional Korean snack made from glutinous rice flour and various fillings. It is often served during special occasions such as weddings and holidays.
Flavor profiles:
The beonddeokju has a sweet and nutty flavor from the dried fruits and nuts, and a spicy and savory flavor from the gochujang sauce.
Serving suggestions:
Serve the beonddeokju as a snack or appetizer.
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Region: Korean