It is the ddeok (Korean style cake) that was known as sulddeok. It is ddeok made through fermenting rice powder with rice wine and expanding it. It is made by steaming, colorfully garnishing with jujube, leaf of cockscomb, black sesame and manna lichen. Because its shape is similar to bangul (drop) made of circular frame and it is small and pretty, it is called as Bangul Jeungpyeon.
- Major Materials : rice, rice wine and pine nuts.
- Black sesame has abundant essential fatty acids so it is frequently used as medicine. Anti-oxidant effects of sesame has effect to prevent aging.
- Its weight is 25 ~ 30g per piece. (Weight depends on shape)
1. Wash rice, soak in water, dry it, season it with salt and grind it.
2. Mix sugar, rice wine and water, in a vessel, wrap it and allow to rise at 40 ℃.
3. After 5 ~ 6 hours when it has doubled in volume, remove air by stirring it, wrap it again and let rise again for 1 hour.
4. Cut jujube into flower shapes and cut pine nuts into two pieces.
5. Lay wet cheese-cloth on steamer, put dough in a small vessel, lay garnish on it, steam in steamer for 30 minutes and cook it thoroughly.
6. Apply oil to steamed ddeok to prevent them from sticking to each other.
Jigji ddeok was specially developed to publicize that Cheongju is a cultural city that publishes jigji simche yojeol that is the oldest metal type in the world. It applied jigji shape to general ddeok.
It is the ddeok made with black sesame powder between glutinous rice. It displays sticky and sweet tastes with mixed bean powder, glutinous rice and black sesame.
It is the ddeok made through steaming glutinous rice or its powder in a steamer, smearing powdered bean to properly cut one. It is the popular and high-class ddeok that is prepared for party tables. It is digested well and has high calorie content.
Wash glutinous rice, soak in water for 2 hours and dry it on bamboo basket. Grind red beans with a mill or mortar and pestle, wash thoroughly, soak overnight, remove skin and lay on bamboo basket
Wash beans, remove fishy smell by boiling for a short time and parch it. Trim and wash wormwood, parboil vegetable, dry it and chop it. When steaming dried glutinous rice, steam for another 20 minutes after sprinkling ½ cup of salty water when it is displaying much steam and cook it thoroughly. After laying cheese-cloth on steamer, steaming red bean and grinding it, lay on eorami and make powdered red bean and grind parched bean several times, filter with sieve and make bean powdered. Spread cheese-cloth on anban (mortar), pour steamed glutinous rice on it, roughly crush it, remove wrapping cloth and hit with pestle. When making wormwood injeolmi, add crushed wormwood. After making injeolmi as a narrow and flat shape with wet hands, cut into width 4cm X height 2cm X thickness 0.8cm and dust with each kind of powder.
It is the food that was used from Korean war to 1960s and 1970s. It is used now while being handed down from mother-in-law. It was originated from flour gaeddeok made through adding wormwood to mixed remnants of acorn and flour or barley gaeddeok using barley powder. However, this ddeok originated from wormwood gaeddeok that Cheolwon, rice producing district, enjoyed and made with rice. It gives a feeling of spring with fresh wormwood favor and feeling of wormwood in the mouth. Due to use of rice and wormwood, it gives a sticky taste. If you store spring wormwood in the refrigerator after parboiling , it is possible to eat wormwood gaeddeok for all seasons.
Lay Korean style paper or wet cheese-cloth on steamer, add various materials such as nuts, jujubes, beans and pine nuts to rice paste with sugar and steam it.Lay previously prepared garnish on it and eat.
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