Dish
Bukkumi
To make bukkumi, glutinous rice flour is mixed with water to form a dough. The dough is then rolled out and filled with sweet red bean paste. The filled dough is then shaped into small balls and coated in sesame seeds before being fried until golden brown. Bukkumi has a crispy exterior and a sweet, chewy interior that is perfect for a mid-day snack or dessert.
Origins and history
Bukkumi has been a popular snack in Korea for generations. It originated in the Gyeongsang Province and is often served during festivals and special occasions.
Dietary considerations
Bukkumi is suitable for vegans and those on a gluten-free diet. It does not contain any allergens.
Variations
There are many variations of bukkumi, including adding chopped nuts or dried fruit to the filling. Some recipes also call for the addition of honey or sugar to the dough for added sweetness.
Presentation and garnishing
Bukkumi is traditionally presented on a small plate or in a bowl. It can be garnished with a sprinkle of sesame seeds or a drizzle of honey for added flavor.
Tips & Tricks
To make bukkumi extra crispy, be sure to fry the balls in hot oil until golden brown.
Side-dishes
Bukkumi is often served as a standalone snack or dessert. It can be enjoyed with a cup of tea or coffee, a glass of milk, or a fruit smoothie.
Drink pairings
Bukkumi pairs well with tea, coffee, milk, or fruit smoothies.
Delicious Bukkumi recipes
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