- 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,

and some sesame oil flavor, and this is perfect!

So, this is Korean traditional bukkumi.

Name is also so pretty.

It sounds delicious, isn't it?

If you are busy, just pick up, you know

canned sweet red bean from Korean grocery store,

just make it in ten minutes.

We did a garnish today,

but you don't have to garnish, but actually

a little bit garnish really make it upscale, isn't it?

Today we made bukkumi.

Enjoy my recipe.

See you next time!

Bye!

(upbeat pop music)