Songpyeon (송편)

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Servings: 20 rice cakes (Serves 4)

Country of Origin

Korea

Traditional half-moon-shaped rice cakes prepared especially for Chuseok (Korean Thanksgiving). Made from a chewy glutinous rice dough, stuffed with sweet sesame or red bean filling, and steamed over a bed of fresh pine needles for a delicate, aromatic woodsy flavor.

Presentation & How It's Eaten

Served warm or at room temperature on a platter, lightly brushed with sesame oil to prevent sticking and add shine. Eaten as a bite-sized dessert accompanied by Korean green or herbal tea.

Ingredients

• 2 cups non-glutinous rice flour (mepssal-garu)

• 3/4 cup boiling water

• 1/2 tsp salt

• Fresh pine needles (cleaned and dried, for steaming)

• 1 tbsp sesame oil (for coating)

Sweet Sesame Filling:

• 1/2 cup toasted sesame seeds (ground)

• 2 tbsp honey

• 2 tbsp brown sugar

• 1 pinch salt

Step-by-Step Directions

1. Make Dough: Mix rice flour and salt in a bowl. Pour in boiling water gradually while stirring with a spoon. Knead by hand for 10 minutes until smooth and pliable. Cover with a damp cloth.

2. Mix Filling: Combine ground sesame seeds, honey, brown sugar, and salt in a bowl until it forms a thick paste.

3. Shape Songpyeon: Pinch off golf-ball-sized dough pieces (~20g). Roll into a ball, make a deep indentation with your thumb, and insert 1 tsp of filling. Seal edges tightly and mold into a classic crescent shape with a raised rim.

4. Steam with Pine Needles: Line a steamer basket with fresh pine needles. Arrange songpyeon on top without touching each other. Steam over boiling water for 20 minutes.

5. Finish: Transfer hot rice cakes to a bowl of cold water briefly to shock them, then drain and toss with sesame oil.

Cooking Tips

• Use Boiling Water: Kneading rice flour dough with boiling water (ik-banjuk) gelatinizes the starch, giving the songpyeon its signature springy chewiness.

Nutrition Facts

(Estimated per serving, 5 pieces)

• Calories: ~240 kcal

• Total Fat: 6g

• Saturated Fat: 0.8g

• Cholesterol: 0mg

• Sodium: ~180mg

• Total Carbohydrates: 42g

• Dietary Fiber: 2g

• Sugars: 12g

• Protein: 4g