Asian > Korean > Rice

Beonddeokju with Spicy Tuna Recipe

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 can of tuna in water, drained
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped scallions

Special equipment needed:
- Mixing bowl
- Steamer basket
- Parchment paper
- Food processor or blender

Step-by-step instructions:

1. In a mixing bowl, combine the glutinous rice flour, sugar, and salt. Gradually add the boiling water while mixing until a dough forms. Knead the dough for a few minutes until it becomes smooth.

2. Divide the dough into 8 equal portions and roll each portion into a ball.

3. Cut 8 pieces of parchment paper into 4-inch squares. Place a ball of dough on each square and flatten it into a disc about 1/4 inch thick.

4. Place the discs in a steamer basket and steam for 10-12 minutes until cooked through.

5. While the discs are steaming, prepare the spicy tuna. In a food processor or blender, combine the drained tuna, gochujang, soy sauce, sesame oil, rice vinegar, sugar, garlic powder, onion powder, and black pepper. Pulse until the mixture is well combined but still slightly chunky.

6. Once the discs are cooked, remove them from the steamer basket and let them cool for a few minutes.

7. Spread a spoonful of the spicy tuna mixture on top of each disc and sprinkle with chopped scallions.


Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 8 beonddeokju with spicy tuna.

Nutritional information:
Calories per serving: 180
Total fat: 4g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 400mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 7g
Protein: 7g

Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Gochujang can be substituted with any chili paste or hot sauce.
- Tuna can be substituted with any canned fish or cooked chicken.

Variations:
- Instead of spicy tuna, try topping the beonddeokju with sweet red bean paste or honey.
- Add chopped vegetables like carrots, cucumbers, or bell peppers to the spicy tuna mixture for extra crunch.

Tips and tricks:
- Be sure to flatten the dough discs evenly so they cook through evenly.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- The spicy tuna mixture can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
Store leftover beonddeokju with spicy tuna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the beonddeokju with spicy tuna in a steamer basket and steam for 3-5 minutes until heated through.

Presentation ideas:
Arrange the beonddeokju with spicy tuna on a platter and garnish with additional chopped scallions or sesame seeds.

Garnishes:
Chopped scallions, sesame seeds

Pairings:
Serve with a side of kimchi or pickled vegetables.

Suggested side dishes:
Kimchi, pickled vegetables, steamed rice

Troubleshooting advice:
- If the dough is too sticky, dust your hands with a little flour before handling it.
- If the dough discs crack or break while steaming, they may have been rolled too thin or not flattened evenly.

Food safety advice:
Be sure to cook the beonddeokju thoroughly to avoid any risk of foodborne illness.

Food history:
Beonddeokju is a traditional Korean snack made from glutinous rice flour. It is often filled with sweet or savory ingredients and steamed until cooked through.

Flavor profiles:
The beonddeokju has a slightly sweet and chewy texture, while the spicy tuna adds a savory and spicy kick.

Serving suggestions:
Serve the beonddeokju with spicy tuna as a snack or appetizer.

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Region: Korean

Taste: Savory, Spicy, Fishy, Umami, Tangy