Maangchi: Chapssal Doughnuts
The original makes bean paste from scratch; this adaptation uses packaged paste while following the dough and 150°C frying.
Official cooking video · Maangchi · YOUTUBEChapssal Doughnuts with Ready-Made Red Bean Paste (10)
Chewy Korean rice-flour doughnuts filled with ready-made cooked red bean paste and fried at 150°C. This adaptation skips making the bean filling from scratch.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Divide 200 g ready-to-eat cooked red bean paste into ten 20 g balls.
- 02
Mix 1 cup rice flour, 1 tbsp wheat flour, 1/4 tsp each baking soda and salt, 1 tbsp sugar and melted butter; stir in 105 mL hot water with a spoon.
- 03
When cool enough to touch, knead for about two minutes until smooth and keep covered.
- 04
Divide dough into ten discs, fill each with bean paste and pinch all seams tightly closed.
- 05
Heat oil to 150°C with a thermometer; fry four or five at a time for about 6–7 minutes, turning gently until lightly golden.
- 06
Drain, cool a minute and coat with 2 tbsp sugar in total. Let the hot filling cool further before eating.
Helpful source links
Before you cook
Contains wheat and milk; check packaged filling labels. Measure oil at 150°C and seal dough tightly. Both oil and hot bean paste can burn.
Allergens: WHEAT, MILK, CHECK RED BEAN PASTE PACKAGING
Image & source credits
These illustrations stand in for food photos.
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