Buckwheat Songpyeon (Korean Rice Cakes)
♥ [Newlywed’s Table] Autumn Harvest Buckwheat Songpyeon
You can’t talk about Chuseok without mentioning Songpyeon, right? Introducing a special Songpyeon from the Haengbokhan Yoonvely House! In my hometown, thanks to the setting of Lee Hyo-seok’s novel ‘When the Buckwheat Flowers Bloom,’ buckwheat and pine nuts became very famous ♥ Chewy buckwheat with savory pine nuts~ it’s good! Let’s unveil the Buckwheat Songpyeon!
Dough Ingredients- 4 cups buckwheat flour
- About 1 cup lukewarm water (adjust to dough consistency)
Cooking Instructions
Step 1
First, prepare the dough ingredients that will form the base of your delicious buckwheat Songpyeon. Measure out 4 cups of high-quality buckwheat flour, famous as a specialty of the Bongpyeong region in Gangwon-do, using a standard Korean paper cup. The distinct, nutty aroma of buckwheat flour is truly delightful.
Step 2
Now it’s time to make the dough. Use ‘lukewarm water,’ similar to the temperature you’d use for baby formula – not too hot, not too cold. Prepare about one paper cup of water, but the exact amount can vary depending on the flour’s moisture content. Gradually add water as you mix until you achieve a soft, pliable dough that isn’t sticky.
Step 3
Once the dough is well-kneaded, cover it tightly with plastic wrap and let it rest for at least 10 minutes to relax. This resting period helps the dough become smoother and contributes to a chewier texture. While the dough rests, you can prepare the filling to save time.
Step 4
Now, it’s time to roll out the rested buckwheat dough. Use a rolling pin to flatten the dough into a thin, even sheet. Buckwheat dough can be quite chewy, so it might take a little effort initially, but keep rolling until you achieve a thin, consistent thickness. The thinner the dough, the softer and more delicate your Songpyeon will be.
Step 5
On the thinly rolled buckwheat dough, prepare a round object like a kettle lid. Press down firmly with the kettle lid to cut out uniform circular dough pieces. This method makes it easier to shape the Songpyeon beautifully.
Step 6
Let’s make the delicious filling! In a bowl, combine 3 tablespoons of pine nuts, 2 tablespoons of sugar, and 2 tablespoons of toasted sesame seeds. If you’re using walnuts, finely chop them and mix them in for added crunch and nuttiness. Place a generous spoonful of this filling onto each circular buckwheat dough piece. Then, fold the dough in half and carefully pinch the edges together to seal the filling inside, shaping it into the classic Songpyeon form.
Step 7
Instead of pine nuts, finely chopped walnuts make an excellent substitute! Using walnuts will provide a different, yet equally deep and rich nutty flavor. You can also mix half pine nuts and half walnuts for a delightful combination. It’s truly a festival of nutty flavors!
Step 8
Looking at the beautifully crafted buckwheat Songpyeon, you can already feel the Chuseok holiday spirit! These Songpyeon, shaped like cute half-moons, are ready to be steamed. They look so appetizing even before cooking!
Step 9
Fill a steamer with water and bring it to a boil. Once boiling, arrange the shaped Songpyeon in the steamer. Cover and steam for about 15 minutes. Due to the nature of buckwheat, over-steaming can make them mushy, so be sure to adhere to the cooking time. After 15 minutes, a wonderful aroma will signal that they are ready.
Step 10
Ta-da! Freshly steamed, glistening buckwheat Songpyeon are complete! The chewy buckwheat dough combined with the savory filling will create a moment of pure bliss in your mouth. Enjoy these delicious Songpyeon with your loved ones this Chuseok!
