Bukkumi

Bukkumi

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A plate of susu-bukkumi, a variation of bukkumi

Bukkumi (___) is a type of Korean pan-fried rice cake that is traditionally made with glutinous rice flour. It is a popular snack or dessert in Korea, often enjoyed during festivals and special occasions.

Preparation

Bukkumi is made by kneading glutinous rice flour with water to form a dough. The dough is then rolled into small balls and flattened into thin discs. These discs are filled with a variety of fillings, such as sweetened red bean paste, sesame seeds, or chestnut paste. Once filled, the discs are folded in half to form a half-moon shape and sealed by pressing the edges together.

The filled bukkumi are then pan-fried in a lightly oiled pan until they develop a crispy exterior while remaining chewy on the inside. The frying process gives bukkumi its distinctive texture and flavor.

Variations

There are several variations of bukkumi, depending on the type of filling used. Some popular variations include:

• Susu-bukkumi (_____): Made with a filling of sweetened red bean paste, as shown in the image.
• Kong-bukkumi (____): Filled with sweetened black soybean paste.
• Gyeongdan-bukkumi (_____): Uses a filling of sweetened chestnut paste.

Cultural Significance

Bukkumi is often associated with Korean festivals and celebrations. It is a common treat during the Chuseok holiday, where families gather to celebrate the harvest. The sweet and chewy nature of bukkumi makes it a favorite among both children and adults.

Related pages

• Tteok
• Korean cuisine
• Chuseok