Korea Life and Cultures

I warned you, there are absolutely NO measurements so this 'recipe' might be a little useless. However, I wanted to put this up so that it can jog my memory when I attempt to make it one day (hopefully soon). When I make it, I promise to write down the measurements I use. =)



MIL (my friend's) started off with some rice flour. She said the flour was FRESH straight from Ktown. I guess there are places that sell fresh rice flour like this. Who knew?



She took some HOT water and seasoned it with a little salt. The water was salty enough that I could taste the salt, but not overwhelmingly salty. "A little bit of salt" is what you need in the hot water she said. =P You then add "just enough" hot water to bring the rice flour to a dough consistency.



You don't want it too firm, nor too pliable. You want it JUST RIGHT.



MIL made three wonderful fillings. Too bad I can't tell you what they were because she said it in Korean and I forgot. Yeah, I'm beginning to think this recipe is REALLY useless. =)



I know this one! It's red beans! She said all you have to do is soak the beans and then boil it. After it's boiled, you season it with a dash of salt and some sugar.



I don't know what this was, but it was SOOOO good. It's some type of bean.



Then you just take the dough and flatten it out. The key was to keep it a bit thick. I tried to make it thin like a mandoo and all the insides popped right out. =P



Make them all like so...(aesthetics was obviously not our strong point). I think the UGLY ones were made by my dear friend Y. =P



Then place them in a steamer for about 15 minutes. It was interesting because she just stacked them on top of each other. I thought they would stick to each other, but they didn't.



After 15 minutes, the dduks were done!



She washed them in a bit of water mixed with sesame oil.…

After letting them dry for a while...



We were ready to devour them. My pictures aren't that great because I was too busy popping these suckers into my mouth. They tasted wonderful all warm and sticky. Happy belated Korean Thanksgiving!!!