Cultural background
Bukkumi is a traditional rice cake enjoyed during holidays or special occasions, characterized by the sweetness of the red bean paste and the chewiness of the glutinous rice.
Similar dishes
Danja
단자 · danja
A traditional rice cake made by kneading glutinous rice flour into round shapes and coating it with toppings, characterized by its chewy and sweet taste.
Injeolmi
인절미 · injeolmi
Sticky and nutty rice cake made from steamed glutinous rice coated with soybean powder.
Gyeongdan
경단 · gyeongdan
A chewy and savory rice cake made by kneading glutinous rice flour into small balls, boiled, and then coated with soybean flour or red bean flour.
Jeolpyeon
절편 · jeolpyeon
A chewy rice cake made by steaming non-glutinous rice flour, pounding it until springy, rolling it out thin, and stamping it with patterns using a tteoksal (rice cake stamp). It is mainly used for holidays and celebrations.
Yak-sik
약식 · yak-sik
A traditional Korean rice cake made by seasoning glutinous rice with honey and soy sauce, and steaming it with dates, chestnuts, and pine nuts.
Gaepi-tteok
개피떡 · gae-pi-tteok
A rice cake made by steaming and pounding non-glutinous rice flour, rolling the dough out thin, filling it with red bean paste, and pressing it out into half-moon shapes. Because air is trapped inside and makes it puff up, it is also called baram-tteok (wind rice cake). It is known for its chewy texture and sweet taste.
Chaltteok
찰떡 · chal-tteok
A chewy rice cake made by steaming glutinous rice and kneading it, then coating it with various powders. It is characterized by a sticky texture and subtle sweetness, making it great for snacks or desserts.
Red Bean Rice Cake
팥설기 · pat-seolgi
A steamed rice cake made by layering non-glutinous rice flour with sweetened red bean topping, characterized by its light, crumbly texture and subtle sweetness. It is typically enjoyed as a snack or dessert and often appears on holidays or special occasions.
Ingredients
How it's made
- 1Mix water into glutinous rice flour to make the dough.
- 2Boil and mash the red beans to prepare the filling.
- 3Flatten the dough and place red bean paste in the center, shaping it into a half-moon.
- 4Fry the bukkumi in a pan greased with oil.
Nutrition
* Estimated values per serving.
Allergens
Gluten-free as it does not contain wheat flour.
How to order
부꾸미 주세요
Buk-ku-mi ju-se-yo
Please give me bukkumi