Kim Dae-seok's Kabocha Songpyeon

Cooking tips 💡

• Always use lukewarm water when making the dough—never hot water—to ensure the rice cakes remain soft and pliable even after cooling.
• Cover the dough with plastic wrap and let it rest for 30–40 minutes after kneading so moisture spreads evenly, resulting in a much chewier texture.
• After steaming, dry the mung beans thoroughly before crushing them; this prevents a sticky texture and ensures a crisp, grainy mouthfeel.
• Apply sesame oil after the songpyeon have cooled to a lukewarm temperature—not while still hot—to allow the oil to adhere properly and avoid pooling on the surface.

Recommended for 🙋

• ⭐Those curious about a traditional rice cake shop’s secret method for songpyeon that stays soft and chewy even after cooling.
• ⭐People who want to make attractive, clean-looking songpyeon with a natural golden hue using kabocha squashs.
• ⭐Anyone wanting to lovingly prepare both sesame and mung bean filling versions to enjoy their distinct flavors.