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34 recipes found.
Lee Hye-jung's Red Bean Ice Pops
A nostalgic old-fashioned red bean ice bar made by mixing boiled red beans with gelatin and milk for a savory and smooth texture.
Kim Dae-seok's Pat Yanggaeng
A handmade yanggaeng made with smooth red bean paste and semi-dried persimmons, adding natural sweetness and a luxurious flavor.
Ttukdak Hyung's Butter Garlic Hoppang
A highly addictive 'sweet and salty' dessert made by generously spreading a sweet and pungent garlic butter sauce on sweet red bean hoppang and baking it in an air fryer.
Ttukdak Hyung's Red Bean Yanggaeng
Handmade red bean yanggaeng with the most popular and classic flavor using agar powder and sweet red bean paste
Kim Dae-seok's Aged Pumpkin Porridge
A premium aged pumpkin porridge that balances the pumpkin's natural bitterness with ginger juice, simmered gently with soaked glutinous rice, chestnuts, and red beans blended to a smooth consistency.
Yoon Yi-ryeon's Five-Grain Rice (Ogokbap)
A colorful, nutritious rice made in a pressure cooker with glutinous rice, short-grain rice, glutinous millet, non-glutinous millet, sorghum, red beans, beans, and chestnuts. Arranging the grains in separate sections while cooking preserves their individual colors, and seasoning with salt, raw sugar, and sesame oil gives it a savory, chewy flavor.
Ttukdak Hyung's Gotgam Ang Butter
A super simple, unique traditional dessert made by stuffing dried persimmons with savory butter and sweet red bean paste, rolling them up, and freezing them.
This Man's Cook Pumpkin Porridge
Using a microwave and a spoon, easily prepare pumpkin by peeling and mashing it, then simmering it with chestnuts, red beans, and glutinous rice flour to create a thick and smooth pumpkin porridge.
Kim Dae-seok's Dongji Patjuk
Traditional Dongji red bean porridge with yellow seed dumplings and salt to balance bitterness, resulting in a smooth and rich texture
Yoon Yi-ryeon's Five-Grain Rice (Ogokbap)
A must-have for Jeongwol Daeboreum, this five-grain rice is cooked with salt and sesame oil, giving it a chewy texture and an increasingly nutty flavor with every bite.
Ttukdak Hyung's Microwave Strawberry Chapssaltteok
A homemade dessert made by microwaving glutinous rice flour dough in 1-minute intervals to make it chewy, then wrapping fresh strawberries and red bean paste.
Yoon Yi-ryeon's Dongji Patjuk
A smooth and nutty Dongji patjuk made by thoroughly boiling red beans, blending them until smooth, then simmering with rice and glutinous rice balls