현미찹쌀부꾸미[sweet brown rice bugumi]CalBap#91

Join CalBap for a cooking class filled with easy, delicious, and healthy recipes! Making the Dough Ingredients: 2 cups soaked glutinous brown rice, 150g mugwort (or 2 tablespoons mugwort powder), 1 cup water, 1/4 teaspoon salt 1) Blend the glutinous rice and water in a blender until smooth. 2) Add the chopped mugwort, blend again, and season with salt. Making the Red Bean Paste Ingredients: 3 cups soaked red beans, 1 cup water, 10 jujubes (or 1/4 cup honey powder), 1/2 cup walnuts, 1 teaspoon salt Directions 1) Boil the soaked red beans once, drain, add 1 cup of water, and cook in a pressure cooker. Once boiling, cook over medium heat for 5 minutes. Turn off the heat and let the steam dissipate. 2) While the red beans are still hot, add the salt and jujubes and mash together. Add walnuts. *Soaking 1 cup (subuk) of red beans in water for about 10 hours yields about 3 cups of soaked red beans. Making Bukkumi 1) Grease a pan with a small amount of oil and spread the dough thinly, cooking evenly on both sides. 2) Add the red bean paste, fold in half, and fry. 3) Shape with pine nuts or jujubes, if desired. CalBap Cooking Column It's still a month or two before new mugwort appears in January, but here in California, we have mugwort even in winter. We make soup, bread, and rice cakes with the mugwort sprouting in a corner of our garden. Today, instead of using sorghum bukkumi, we made bukkumi with brown glutinous rice and mugwort. Instead of sugar, we sweetened the red bean paste with jujubes, and then made a thin batter with fragrant mugwort. The joy of frying each bukkumi in a lightly oiled pan brings happiness. When you take a bite and chew it thoroughly, the nutty flavor of the walnuts in the red bean paste blends with the sweetness and chewiness to create a healthy taste.