Main ingredients 🥩
songpyeonfloureggbreadcrumbsbutterwhole garlic clovesmayonnaisesaltblack pepperscallionscooking oil
Striker Chef's Songpyeon Twigim
A special dessert made by crisply frying leftover hard songpyeon from the holidays, served with a savory garlic dipping sauce made from butter-slow-cooked garlic.
🙋 Recommended for
- ⭐ For those who want to cook leftover songpyeon that are hard to dispose of after the holidays in a unique and delicious way.
- ⭐ For those who want to taste the unique fusion of sweet rice cake and savory, aromatic garlic sauce.
Ingredients needed 🛒2 servings
- songpyeon 10~15 pieces
- flour 0.5 cup
- egg 1
- breadcrumbs 1 cup
- butter 50g
- whole garlic cloves 10
- mayonnaise 3 tbsp
- salt a pinch
- black pepper a pinch
- scallions a little
- cooking oil as needed
Recipe 🍳
- Add butter to a pan and slowly melt over low heat. Add whole garlic cloves and cook gently like confit at a low temperature, making sure they don't burn.
- When the garlic becomes fragrant, golden, and soft, remove and let cool.
- Lightly coat the hard songpyeon with flour, then dip evenly in beaten egg, and finally coat with breadcrumbs, pressing firmly to adhere.
- Place the coated songpyeon into preheated oil and fry over medium-low heat until golden brown and crispy on the outside and the rice cake inside becomes soft.
- In a bowl, add the cooled confit garlic, mayonnaise, salt, pepper, and finely chopped scallions. Coarsely mash the garlic with a spoon while mixing everything together to make the sauce.
- Drain the fried songpyeon well and place on a plate. Top generously with the prepared garlic butter dipping sauce.
- Slowly cook whole garlic in butter over low heat until soft, then remove and cool.
- Coat the songpyeon with flour, egg wash, and breadcrumbs in order.
- Fry the songpyeon in preheated oil over medium-low heat until golden and crispy.
- Mash the cooked garlic, then mix with mayonnaise, salt, pepper, and scallions to make the garlic sauce.
- Enjoy the fried songpyeon with homemade garlic dipping sauce.
Cooking tips 💡
- If you fry the songpyeon over too high heat, the outside will burn and the inside won't soften. Cook over medium-low heat to allow the sesame seed or sugar filling to melt smoothly.
- When making the dipping sauce, mashing the garlic with a spoon or fork rather than blending it finely in a mixer gives a more sophisticated texture and flavor.
- You can freeze the leftover songpyeon after coating them with flour, egg, and breadcrumbs. Whenever you want a snack, just take them out and fry in oil or an air fryer for convenience.
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