Hi everybody!

Today's recipe is pat-sirutteok.

Pat-sirutteok is rice cake, layered rice cake with red beans.

I have been making so many dishes with red beans.

You remember? (laughs)

Why are we all the time using red beans?

First: delicious.

Red beans are so delicious and also Koreans believe that the red color from red beans

ward off all bad spirits.

We make this rice cake for many many different kinds of special occasions.

Such as: festival days, even someone's death memorial service day.

And also when we move to a new house

and we don't know anyone, we make a lot of this sirutteok.

Cut off a nice good sized piece, put some on a plate and then share with neighbors.

I still remember when we moved to a new house, my mom made this pat-sirutteok

and then she gave me some and asked me to deliver it next door.

They were so happy! And big smiles!

They took the rice cake and then sometimes put one apple or one pear there.

And then my mom gave me another plate, just one after another.

It was so fun for me and also exciting.

Let's start! We have to start with the red beans.

So we need 2 cups...

One...

Two cups.

I just washed and drained.

And I'm going to add 5 cups water.

Medium-high heat.

Medium-high heat, I will just boil 30 minutes.

These red beans make this rice cake very special.

So making this is very very important.

Sometimes it's not cooked, so it's really hard.

You can't enjoy this rice cake.

Sometimes it's too mushy.

The rice cake doesn't look like a rice cake.

I learned from one of my friends when I lived in Canada.

So she showed us this way.

Now we have to take care of this rice flour!

We are busy busy! (laughs)

One pound dried glutinous rice flour.

And I will use all of it.

I brought one cup and one third cup.

See? 1 cup water first.

Just mix this.

Add water little by little.

Like this.

This is one third cup, I will add a half teaspoon of salt here.

To make salty water.

One third cup.

And just stir this...

Mix all this salt.

Just mix.

Yeah a lot of water we need, don't we?

Do you see some lumps?

There are a lot of lumps.

At this moment my goal is to remove all these lumps and make it evenly moist.

Use your wooden spoon or I'm using my rice scoop.

And just break this.

Ok next, I'm going to pray a lot of times!

I'm using both hands!

(water running)

Rub my rice flour between my palms.

And then just break this.

Gently, gently.

So some rice flour is still dried.

Some rice flour is in a lump, kind of wet.

So we have to make it even.

It looks like a tedious job, but actually that's not true.

You make this for your baby's birthday, and then while you are doing this you will never feel it's tedious.

All kinds of good wishes are coming here!

Wow it was really dried.

But now it looks good.

I feel it's moist. See? Like that.

So my rice flour is well done, now I'm going to refrigerate this

until we finish all these red beans.

And now this is a plastic bag.

Let's put this rice flour here.

Where to go? To refrigerator.

(snappy music)

30 minutes passed.

And I'm going to turn off.

And let's see inside.

See?

Still lots of water here and also the beans are not tender yet.

And I will just cover this.

Even though there is no heat, but still it will be cooked and these beans will expand.

I'm going to let them sit for 1 hour.

1 hour passed.

Let's see!

These beans are submerged like this.

So stir this, make it really soft and tender.

Turn on the heat between medium and low.

So I'm going to cook this for 30 minutes.

Ohh wow oh!

Look at that!

Well cooked a little bit crushed.

We need a half teaspoon of salt.

So when you add salt put this in your hand like this.

Now this is very important - I added salt, these beans should be crushed very roughly.

They shouldn't be mashed too much.

In that case this rice cake doesn't look delicious.

My potato masher is perfect, so I'm going to crush this only 3 times.

One...

Two...

Three.

And just mix.

Very fluffy. Fluffy and it looks so delicious.

This is perfectly made.

Now I will introduce you to my siru!

I told you the title of this dish is Pat-sirutteok.

Pat is red beans, adzuki beans, tteok is rice cake.

What is siru?

Here you go! My siru.

It's made of earthenware.

Made of... (echo) (laughs)

So you see? Hello hello? (laughs)

There are holes in the bottom.

Put a cotton cloth and then make layers of red bean, rice flour, red bean, rice flour

Until all this is full, then we steam this.

This looks so pretty.

I bought this in Korea several years ago.

When I was walking around the Korean market I found this

I thought this was so small because usually it's bigger than this.

I thought this was so cute! So maybe I can use this when I go back to New York.

But actually this size is still really huge!

I never get a chance to make rice cake using this, so this is my decoration at home!

Today we don't need this siru, just use your steamer.

Follow my directions step by step and you will make Korean pat-sirutteok.

This is my steamer, around 2 inches of water poured in here.

And I'm going to boil this water.

I have to bring it to a boil.

And this is my steamer basket.

I will just make arrange the rice cake here and then when the water is boiling I will just add this and steam.

You guys can use a cake ring.

You remember? Whenever I make rice cake I use this.

Springform. 8 inches.

And a large hemp cloth.

And I will just put this on the bottom.

And then this cake ring.

First let's add red beans.

1 cup.

1 cup plus quarter cup.

Then we have to add sugar.]

Sugar 1 tablespoon and just sprinkle.

Iforgot my rice flour because after the red beans I have to add this rice flour.

Put this rice flour in the center.

1 plus quarter cup.

Use this name card.

1 cup plus quarter cup.

Sugar.

I have to clean this.

1 cup plus quarter cup.

And...

Same.

Add this.

And a quarter cup.

All these are 1 cup plus a quarter cup.

I used all the beans and rice flour there is some left over.

You can freeze this and later you can make more rice cake

or when you make kimchi, you can just add some water and make a porridge.

To make kimchi paste you need to make a porridge, right?

So you can use this.

Don't ever throw away.

And keep in the freezer.

With this cloth, cover this.

See? The water is boiling. Let's steam.

I steamed this over medium high heat for 40 minutes.

Four-zero. 40 minutes. After that I'm going to turn down the heat to low

Between medium and low, and then 20 more minutes.

Total: 1 hour.

(timer rings)

And then I'm going to turn down the heat.

Between medium and low.

Don't open this, now it's really steaming, if you open this

Suddenly the temperature goes down and then the rice cake is not going to be cooked properly.

So 20 minutes later, all done!

(bouncy music)

Ok, done! (laughs)

Open...

Oh my smells so good!

You see? The red bean color is more vivid!

Push my toothpick...

Look at that, it comes clean!

So totally cooked.

This is really really hot.

I can't touch this, I will just cool it down maybe 30 minutes.

This is a springform so I can easily...

This is still hot, so not easy to separate.

But I will try. You see?

This is my bowl, ceramic bowl.

And I'm showing you how to do presentation.

Without buying a special cake plate.

And a large plate, on top like this.

It's a kind of centerpiece for the birthday table.

Cool, isn't it?

And then I'm making tea, this is yuja tea, yuja-cha.

Rice cake...

This rice cake is still warm

So it's very soft.

But as time goes by, around 3 hours later, it will be really chewy.

Mmm!

This is so delcious!

Pat-sirutteok! That's it, that's what I'm looking for, the taste!

A little bit sweet, so if you guys need more sugar, just sprinkle more sugar.

But for me this is the perfect sweetness.

Of course soft and chewy and also very nutty and fluffy beans.

Just like I used to have. So delicious!

Oh my!

This yuja tea really goes well with this rice cake, pat-sirutteok.

Make this for your loved ones' birthday or celebrate something with your friends.

Today we made Pat-sirutteok. Layered rice cake with red beans.

Enjoy my recipe, see you next time!

Bye!