Yoon Yi-ryeon's Sorghum Bukkumi
Crispy on the outside, chewy on the inside, this sorghum bukkumi is made with 100% glutinous sorghum without any glutinous rice flour. A traditional snack with a sweet and savory bean filling that adds even more depth of flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- If the batter is too thick, it may crack during pan-frying, so it should be thinner than regular pancake batter.
- Pan-frying with sesame oil or perilla oil brings out a rich, nutty flavor.
- You can also use honey instead of dark brown sugar.
- Instead of black soybeans, you can use summer seasonal beans such as bondi beans, spotted beans, or tiger beans.
Recommended for
- Those who want to enjoy the natural texture of sorghum without glutinous rice flour.
- Those who want to easily make healthy traditional snacks at home.
- Those who want to try making a special summer pancake with seasonal beans.
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