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  • (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,