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(chopping)
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Hi everybody!
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Today's recipe is pat-sirutteok.
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Pat-sirutteok is rice cake, layered rice cake with red beans.
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I have been making so many dishes with red beans.
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You remember? (laughs)
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Why are we all the time using red beans?
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First: delicious.
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Red beans are so delicious and also Koreans believe that the red color from red beans
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ward off all bad spirits.
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We make this rice cake for many many different kinds of special occasions.
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Such as: festival days, even someone's death memorial service day.
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And also when we move to a new house
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and we don't know anyone, we make a lot of this sirutteok.
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Cut off a nice good sized piece, put some on a plate and then share with neighbors.
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I still remember when we moved to a new house, my mom made this pat-sirutteok
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and then she gave me some and asked me to deliver it next door.
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They were so happy! And big smiles!
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They took the rice cake and then sometimes put one apple or one pear there.
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And then my mom gave me another plate, just one after another.
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It was so fun for me and also exciting.
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Let's start! We have to start with the red beans.
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So we need 2 cups...
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One...
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Two cups.
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I just washed and drained.
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And I'm going to add 5 cups water.
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Medium-high heat.
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Medium-high heat, I will just boil 30 minutes.
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These red beans make this rice cake very special.
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So making this is very very important.
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Sometimes it's not cooked, so it's really hard.
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You can't enjoy this rice cake.
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Sometimes it's too mushy.
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The rice cake doesn't look like a rice cake.
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I learned from one of my friends when I lived in Canada.
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So she showed us this way.
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Now we have to take care of this rice flour!
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We are busy busy! (laughs)
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One pound dried glutinous rice flour.
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And I will use all of it.
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I brought one cup and one third cup.
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See? 1 cup water first.
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Just mix this.
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Add water little by little.
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Like this.
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This is one third cup, I will add a half teaspoon of salt here.
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To make salty water.
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One third cup.
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And just stir this...
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Mix all this salt.
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Just mix.
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Yeah a lot of water we need, don't we?
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Do you see some lumps?
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There are a lot of lumps.
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At this moment my goal is to remove all these lumps and make it evenly moist.
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Use your wooden spoon or I'm using my rice scoop.
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And just break this.
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Ok next, I'm going to pray a lot of times!
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I'm using both hands!
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(water running)
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Rub my rice flour between my palms.
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And then just break this.
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Gently, gently.
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So some rice flour is still dried.
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Some rice flour is in a lump, kind of wet.
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So we have to make it even.
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It looks like a tedious job, but actually that's not true.
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You make this for your baby's birthday, and then while you are doing this you will never feel it's tedious.
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All kinds of good wishes are coming here!
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Wow it was really dried.
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But now it looks good.
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I feel it's moist. See? Like that.
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So my rice flour is well done, now I'm going to refrigerate this
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until we finish all these red beans.
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And now this is a plastic bag.
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Let's put this rice flour here.
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Where to go? To refrigerator.
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(snappy music)
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30 minutes passed.
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And I'm going to turn off.
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And let's see inside.
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See?
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Still lots of water here and also the beans are not tender yet.
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And I will just cover this.
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Even though there is no heat, but still it will be cooked and these beans will expand.
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I'm going to let them sit for 1 hour.
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1 hour passed.
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Let's see!
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These beans are submerged like this.
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So stir this, make it really soft and tender.
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Turn on the heat between medium and low.
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So I'm going to cook this for 30 minutes.
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Ohh wow oh!
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Look at that!
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Well cooked a little bit crushed.
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We need a half teaspoon of salt.
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So when you add salt put this in your hand like this.
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Now this is very important - I added salt, these beans should be crushed very roughly.
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They shouldn't be mashed too much.
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In that case this rice cake doesn't look delicious.
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My potato masher is perfect, so I'm going to crush this only 3 times.
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One...
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Two...
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Three.
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And just mix.
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Very fluffy. Fluffy and it looks so delicious.
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This is perfectly made.
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Now I will introduce you to my siru!
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I told you the title of this dish is Pat-sirutteok.
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Pat is red beans, adzuki beans, tteok is rice cake.
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What is siru?
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Here you go! My siru.
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It's made of earthenware.
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Made of... (echo) (laughs)
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So you see? Hello hello? (laughs)
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There are holes in the bottom.
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Put a cotton cloth and then make layers of red bean, rice flour, red bean, rice flour
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Until all this is full, then we steam this.
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This looks so pretty.
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I bought this in Korea several years ago.
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When I was walking around the Korean market I found this
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I thought this was so small because usually it's bigger than this.
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I thought this was so cute! So maybe I can use this when I go back to New York.
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But actually this size is still really huge!
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I never get a chance to make rice cake using this, so this is my decoration at home!
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Today we don't need this siru, just use your steamer.
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Follow my directions step by step and you will make Korean pat-sirutteok.
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This is my steamer, around 2 inches of water poured in here.
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And I'm going to boil this water.
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I have to bring it to a boil.
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And this is my steamer basket.
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I will just make arrange the rice cake here and then when the water is boiling I will just add this and steam.
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You guys can use a cake ring.
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You remember? Whenever I make rice cake I use this.
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Springform. 8 inches.
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And a large hemp cloth.
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And I will just put this on the bottom.
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And then this cake ring.
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First let's add red beans.
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1 cup.
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1 cup plus quarter cup.
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Then we have to add sugar.]
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Sugar 1 tablespoon and just sprinkle.
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Iforgot my rice flour because after the red beans I have to add this rice flour.
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Put this rice flour in the center.
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1 plus quarter cup.
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Use this name card.
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1 cup plus quarter cup.
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Sugar.
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I have to clean this.
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1 cup plus quarter cup.
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And...
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Same.
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Add this.
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And a quarter cup.
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All these are 1 cup plus a quarter cup.
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I used all the beans and rice flour there is some left over.
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You can freeze this and later you can make more rice cake
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or when you make kimchi, you can just add some water and make a porridge.
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To make kimchi paste you need to make a porridge, right?
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So you can use this.
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Don't ever throw away.
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And keep in the freezer.
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With this cloth, cover this.
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See? The water is boiling. Let's steam.
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I steamed this over medium high heat for 40 minutes.
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Four-zero. 40 minutes. After that I'm going to turn down the heat to low
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Between medium and low, and then 20 more minutes.
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Total: 1 hour.
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(timer rings)
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And then I'm going to turn down the heat.
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Between medium and low.
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Don't open this, now it's really steaming, if you open this
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Suddenly the temperature goes down and then the rice cake is not going to be cooked properly.
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So 20 minutes later, all done!
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(bouncy music)
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Ok, done! (laughs)
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Open...
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Oh my smells so good!
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You see? The red bean color is more vivid!
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Push my toothpick...
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Look at that, it comes clean!
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So totally cooked.
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This is really really hot.
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I can't touch this, I will just cool it down maybe 30 minutes.
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This is a springform so I can easily...
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This is still hot, so not easy to separate.
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But I will try. You see?
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This is my bowl, ceramic bowl.
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And I'm showing you how to do presentation.
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Without buying a special cake plate.
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And a large plate, on top like this.
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It's a kind of centerpiece for the birthday table.
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Cool, isn't it?
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And then I'm making tea, this is yuja tea, yuja-cha.
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Rice cake...
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This rice cake is still warm
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So it's very soft.
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But as time goes by, around 3 hours later, it will be really chewy.
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Mmm!
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This is so delcious!
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Pat-sirutteok! That's it, that's what I'm looking for, the taste!
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A little bit sweet, so if you guys need more sugar, just sprinkle more sugar.
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But for me this is the perfect sweetness.
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Of course soft and chewy and also very nutty and fluffy beans.
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Just like I used to have. So delicious!
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Oh my!
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This yuja tea really goes well with this rice cake, pat-sirutteok.
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Make this for your loved ones' birthday or celebrate something with your friends.
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Today we made Pat-sirutteok. Layered rice cake with red beans.
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Enjoy my recipe, see you next time!
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Bye!