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  • (chopping)

  • Hi everybody!

  • Today's recipe is pat-sirutteok.

  • Pat-sirutteok is rice cake, layered rice cake with red beans.

  • I have been making so many dishes with red beans.

  • You remember? (laughs)

  • Why are we all the time using red beans?

  • First: delicious.

  • Red beans are so delicious and also Koreans believe that the red color from red beans

  • ward off all bad spirits.

  • We make this rice cake for many many different kinds of special occasions.

  • Such as: festival days, even someone's death memorial service day.

  • And also when we move to a new house

  • and we don't know anyone, we make a lot of this sirutteok.

  • Cut off a nice good sized piece, put some on a plate and then share with neighbors.

  • I still remember when we moved to a new house, my mom made this pat-sirutteok

  • and then she gave me some and asked me to deliver it next door.

  • They were so happy! And big smiles!

  • They took the rice cake and then sometimes put one apple or one pear there.

  • And then my mom gave me another plate, just one after another.

  • It was so fun for me and also exciting.

  • Let's start! We have to start with the red beans.

  • So we need 2 cups...

  • One...

  • Two cups.

  • I just washed and drained.

  • And I'm going to add 5 cups water.

  • Medium-high heat.

  • Medium-high heat, I will just boil 30 minutes.

  • These red beans make this rice cake very special.

  • So making this is very very important.

  • Sometimes it's not cooked, so it's really hard.

  • You can't enjoy this rice cake.

  • Sometimes it's too mushy.

  • The rice cake doesn't look like a rice cake.

  • I learned from one of my friends when I lived in Canada.

  • So she showed us this way.

  • Now we have to take care of this rice flour!

  • We are busy busy! (laughs)

  • One pound dried glutinous rice flour.

  • And I will use all of it.

  • I brought one cup and one third cup.

  • See? 1 cup water first.

  • Just mix this.

  • Add water little by little.

  • Like this.

  • This is one third cup, I will add a half teaspoon of salt here.

  • To make salty water.

  • One third cup.

  • And just stir this...

  • Mix all this salt.

  • Just mix.

  • Yeah a lot of water we need, don't we?

  • Do you see some lumps?

  • There are a lot of lumps.

  • At this moment my goal is to remove all these lumps and make it evenly moist.

  • Use your wooden spoon or I'm using my rice scoop.

  • And just break this.

  • Ok next, I'm going to pray a lot of times!

  • I'm using both hands!

  • (water running)

  • Rub my rice flour between my palms.

  • And then just break this.

  • Gently, gently.

  • So some rice flour is still dried.

  • Some rice flour is in a lump, kind of wet.

  • So we have to make it even.

  • It looks like a tedious job, but actually that's not true.

  • You make this for your baby's birthday, and then while you are doing this you will never feel it's tedious.

  • All kinds of good wishes are coming here!

  • Wow it was really dried.

  • But now it looks good.

  • I feel it's moist. See? Like that.

  • So my rice flour is well done, now I'm going to refrigerate this

  • until we finish all these red beans.

  • And now this is a plastic bag.

  • Let's put this rice flour here.

  • Where to go? To refrigerator.

  • (snappy music)

  • 30 minutes passed.

  • And I'm going to turn off.

  • And let's see inside.

  • See?

  • Still lots of water here and also the beans are not tender yet.

  • And I will just cover this.

  • Even though there is no heat, but still it will be cooked and these beans will expand.

  • I'm going to let them sit for 1 hour.

  • 1 hour passed.

  • Let's see!

  • These beans are submerged like this.

  • So stir this, make it really soft and tender.

  • Turn on the heat between medium and low.

  • So I'm going to cook this for 30 minutes.

  • Ohh wow oh!

  • Look at that!

  • Well cooked a little bit crushed.

  • We need a half teaspoon of salt.

  • So when you add salt put this in your hand like this.

  • Now this is very important - I added salt, these beans should be crushed very roughly.

  • They shouldn't be mashed too much.

  • In that case this rice cake doesn't look delicious.

  • My potato masher is perfect, so I'm going to crush this only 3 times.

  • One...

  • Two...

  • Three.

  • And just mix.

  • Very fluffy. Fluffy and it looks so delicious.

  • This is perfectly made.

  • Now I will introduce you to my siru!

  • I told you the title of this dish is Pat-sirutteok.

  • Pat is red beans, adzuki beans, tteok is rice cake.

  • What is siru?

  • Here you go! My siru.

  • It's made of earthenware.

  • Made of... (echo) (laughs)

  • So you see? Hello hello? (laughs)

  • There are holes in the bottom.

  • Put a cotton cloth and then make layers of red bean, rice flour, red bean, rice flour

  • Until all this is full, then we steam this.

  • This looks so pretty.

  • I bought this in Korea several years ago.

  • When I was walking around the Korean market I found this

  • I thought this was so small because usually it's bigger than this.

  • I thought this was so cute! So maybe I can use this when I go back to New York.

  • But actually this size is still really huge!

  • I never get a chance to make rice cake using this, so this is my decoration at home!

  • Today we don't need this siru, just use your steamer.

  • Follow my directions step by step and you will make Korean pat-sirutteok.

  • This is my steamer, around 2 inches of water poured in here.

  • And I'm going to boil this water.

  • I have to bring it to a boil.

  • And this is my steamer basket.

  • I will just make arrange the rice cake here and then when the water is boiling I will just add this and steam.

  • You guys can use a cake ring.

  • You remember? Whenever I make rice cake I use this.

  • Springform. 8 inches.

  • And a large hemp cloth.

  • And I will just put this on the bottom.

  • And then this cake ring.

  • First let's add red beans.

  • 1 cup.

  • 1 cup plus quarter cup.

  • Then we have to add sugar.]

  • Sugar 1 tablespoon and just sprinkle.

  • Iforgot my rice flour because after the red beans I have to add this rice flour.

  • Put this rice flour in the center.

  • 1 plus quarter cup.

  • Use this name card.

  • 1 cup plus quarter cup.

  • Sugar.

  • I have to clean this.

  • 1 cup plus quarter cup.

  • And...

  • Same.

  • Add this.

  • And a quarter cup.

  • All these are 1 cup plus a quarter cup.

  • I used all the beans and rice flour there is some left over.

  • You can freeze this and later you can make more rice cake

  • or when you make kimchi, you can just add some water and make a porridge.

  • To make kimchi paste you need to make a porridge, right?

  • So you can use this.

  • Don't ever throw away.

  • And keep in the freezer.

  • With this cloth, cover this.

  • See? The water is boiling. Let's steam.

  • I steamed this over medium high heat for 40 minutes.

  • Four-zero. 40 minutes. After that I'm going to turn down the heat to low

  • Between medium and low, and then 20 more minutes.

  • Total: 1 hour.

  • (timer rings)

  • And then I'm going to turn down the heat.

  • Between medium and low.

  • Don't open this, now it's really steaming, if you open this

  • Suddenly the temperature goes down and then the rice cake is not going to be cooked properly.

  • So 20 minutes later, all done!

  • (bouncy music)

  • Ok, done! (laughs)

  • Open...

  • Oh my smells so good!

  • You see? The red bean color is more vivid!

  • Push my toothpick...

  • Look at that, it comes clean!

  • So totally cooked.

  • This is really really hot.

  • I can't touch this, I will just cool it down maybe 30 minutes.

  • This is a springform so I can easily...

  • This is still hot, so not easy to separate.

  • But I will try. You see?

  • This is my bowl, ceramic bowl.

  • And I'm showing you how to do presentation.

  • Without buying a special cake plate.

  • And a large plate, on top like this.

  • It's a kind of centerpiece for the birthday table.

  • Cool, isn't it?

  • And then I'm making tea, this is yuja tea, yuja-cha.

  • Rice cake...

  • This rice cake is still warm

  • So it's very soft.

  • But as time goes by, around 3 hours later, it will be really chewy.

  • Mmm!

  • This is so delcious!

  • Pat-sirutteok! That's it, that's what I'm looking for, the taste!

  • A little bit sweet, so if you guys need more sugar, just sprinkle more sugar.

  • But for me this is the perfect sweetness.

  • Of course soft and chewy and also very nutty and fluffy beans.

  • Just like I used to have. So delicious!

  • Oh my!

  • This yuja tea really goes well with this rice cake, pat-sirutteok.

  • Make this for your loved ones' birthday or celebrate something with your friends.

  • Today we made Pat-sirutteok. Layered rice cake with red beans.

  • Enjoy my recipe, see you next time!

  • Bye!

(chopping)

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