Korean Pan-Fried Sweet Rice Bukkumi with Canned Red Bean Filling (4 Pieces)

Combine 1 cup glutinous rice flour and 1/4 tsp salt; gradually add 1/3 cup plus 2 tbsp boiling water, stirring with a wooden spoon.

When cool enough to handle safely, knead for one minute and cover to rest 5–10 minutes. Never touch the dough while scalding hot.

Use 2–3 tbsp extra rice flour as needed, divide into four balls and roll each into a thin disc about 14 cm across.

Warm a nonstick pan over medium and spread 1 tbsp vegetable oil with 1/2 tsp toasted sesame oil over the surface.

Add one dough disc and cook 30–40 seconds until the edges begin turning translucent, then flip.

Spoon 2–3 tbsp ready-made sweet red bean filling onto the center, fold the disc in half with a spatula, press the edge gently and cook about one more minute.

Turn the half-moon and cook until lightly crisp on both sides but not deeply browned. Repeat for the other three pieces.

Optionally garnish with one pitted jujube and eight pumpkin seeds, and divide 1 tbsp honey over all pieces. Garnish and honey may be omitted.

Serve one each, cutting chewy rice cakes small for children or people with swallowing difficulty. Cool, freeze leftovers within two hours, and reheat within one month as the source suggests.