You know Japanese mochi? Well, in the same vein, in Korean cuisine we have Gyeongdan. Small, cute, filled with a delicious red bean paste and coated in delicious powders, they will delight your end of meals (or your late-night snacks, I’m not judging)
This recipe was contributed by Flav, you can find him here on Instagram and here on TikTok where he shares delicious Korean recipes. By the way, it seems he even has a little surprise in store for us, stay tuned as I’ll add the info here…
Fun fact, in the past, Koreans believed that filling food with red beans would ward off evil spirits. So, they served Gyeongdan during a baby’s first birthday to wish them a long life and good health
The main ingredients of Gyeongdan
Glutinous rice flour: Not to be confused with “normal” rice flour, this flour made from glutinous rice is essential for the texture of the dough
Azuki (red) beans: It’s just amazing, the sweet and at the same time floury taste is unique. You can also use mung bean paste, taro paste, sesame paste and even lotus paste
Mugwort powder: Mugwort is an aromatic plant with green and silver leaves, known for its distinct aroma and medicinal properties. In Korean cuisine, mugwort powder is used to color and flavor traditional dishes like “tteok” (rice cakes) and “siru”, bringing an earthy and slightly bitter flavor. Almost like matcha.
Authentic Gyeongdan – Korean Mochi
Ingredients
- 250 g of glutinous rice flour
- Lukewarm water
- Salt
- 4 tbsp of white sugar
- 4 tbsp of brown sugar
- 250 g of red beans
- 1 cinnamon stick
- Roasted soybean powder
- ground black sesame seeds
- Mugwort powder
Procédé
- In a pot of hot water, add the cinnamon stick and then the red beans. Let it cook for an hour in simmering water.
- Drain, check that the beans are completely cooked, then remove the cinnamon stick.
- Add the brown sugar and a little salt.
- Mash with a spatula until you get a paste (I recommend using a blender for a better result).
- Then put the rice flour in a bowl, add the white sugar and mix.
- Gradually add lukewarm water to bind the flour. Knead as you go until you get a firm consistency.
- Form balls of about 10 to 13 g with your hands. Make a hollow, add a little bean paste in the center, then reshape the ball.
- Cook the Gyeongdan in boiling water (about 4-5 min) until they rise to the surface.
- Coat them in your choice of soybean, mugwort, and sesame seed powders.
