Original fresh-potato songpyeon cooking video
Creator's original potato songpyeon video; this version simplifies the red-bean filling.
Official cooking video · 곰배밥상 · YOUTUBEGamja Songpyeon: Fresh Potato-Starch Rice Cakes with Red Bean (About 20)
This home-style gamja songpyeon uses mashed potato and potato starch as dough. Store-bought sweet red-bean paste saves the time needed to prepare filling from dry beans.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Peel and dice potatoes, cover with water and boil until they break easily when pierced.
- 02
Drain well, dry briefly over low heat and mash smoothly while warm.
- 03
Mix 280 g potato starch and 1/4 tsp salt into mash. Start with about 120 mL hot water and add gradually until a cohesive, non-crumbling dough forms.
- 04
Divide dough into 20 pieces and paste into 20 portions (about 15 g each). Take care handling warm dough.
- 05
Flatten each dough portion, add red bean paste and pinch the edges firmly to make small half-moon cakes.
- 06
Steam spaced apart in an actively steaming basket for about 15 minutes; ensure the dough is fully cooked with no raw-starch center.
- 07
Let cool briefly and, optionally, apply a thin film of sesame oil to prevent sticking. Freeze leftovers promptly in a sealed container.
Before you cook
Beware scalds from hot water and steam. Use prepared red-bean paste and cook the potato-starch dough through. Cut chewy cakes into small portions for children or people with swallowing difficulties; freeze leftovers promptly.
Allergens: sesame if optional sesame oil used, ready-made red-bean paste may contain allergens; check packaging
Image & source credits
These illustrations stand in for food photos.
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