📝 About This Recipe
Sirutteok is one of the most ancient and beloved varieties of Korean rice cakes, traditionally prepared for celebrations, housewarmings, and to bring good fortune. This rustic delicacy features alternating layers of snow-white, chewy steamed rice flour and a savory-sweet, earthy red bean crumble known as 'pat-gomul.' It is a masterpiece of texture and subtle sweetness, capturing the heart of Korean hospitality in every bite.
🥗 Ingredients
The Red Bean Crumble (Pat-gomul)
- 2 cups Dried Adzuki Beans (rinsed and sorted)
- 6 cups Water (for boiling)
- 1 teaspoon Fine Sea Salt
- 2 tablespoons Granulated Sugar (optional, for a sweeter crumble)
The Rice Cake Layer
- 5 cups Frozen Wet Rice Flour (thawed to room temperature; specifically for tteok)
- 5-7 tablespoons Water (adjust based on flour moisture)
- 5 tablespoons Granulated Sugar (to be added just before steaming)
- 1/2 teaspoon Fine Sea Salt (omit if flour is pre-salted)
For Steaming
- 8 cups Boiling Water (for the steamer base)
- 1 piece Paper Towels or Cheesecloth (to line the steamer)
👨🍳 Instructions
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1
Soak the dried adzuki beans in cold water for at least 8 to 12 hours. This ensures they cook evenly and achieve the perfect texture.
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2
Place the soaked beans in a large pot and cover with fresh water. Bring to a boil for 5 minutes, then drain the water completely to remove the bitter saponins from the bean skins.
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3
Return the beans to the pot with 6 cups of fresh water. Bring to a boil, then reduce heat to low and simmer for 40-50 minutes until the beans are soft enough to be crushed easily between two fingers, but not falling apart.
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4
Drain any remaining liquid and return the beans to the warm pot. Stir in 1 teaspoon of salt and 2 tablespoons of sugar. Use a potato masher or a heavy wooden spoon to coarsely crush the beans. You want a mix of powder and small bean chunks.
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5
Spread the crushed beans on a baking sheet to cool and dry out slightly. This creates the signature 'gomul' texture.
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6
In a large mixing bowl, combine the rice flour and salt. Gradually add water, one tablespoon at a time, rubbing the flour between your palms to distribute the moisture. The flour should feel like damp sand—it should hold its shape when squeezed in your fist but crumble easily when touched.
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7
Sift the moistened rice flour through a medium-mesh sieve once or twice. This aeration is crucial for a light, fluffy rice cake.
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8
Just before you are ready to steam, gently fold 5 tablespoons of sugar into the rice flour. Do not over-mix, or the cake will become dense.
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9
Prepare your steamer (bamboo or stainless steel) by lining it with a damp cheesecloth or a paper towel. Sprinkle a thin layer of sugar on the liner to prevent the cake from sticking.
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10
Spread half of the red bean crumble evenly over the bottom of the steamer. Gently spoon the rice flour over the beans, leveling the surface with a spatula without pressing down.
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11
Top with the remaining red bean crumble, ensuring the rice flour is completely covered. If making multiple layers, repeat the process.
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12
Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the rice cake. Place the steamer over a pot of rapidly boiling water.
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13
Steam on high heat for 25 minutes. Turn off the heat and let the cake sit, covered, to 'malla' (rest) for an additional 5-10 minutes.
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14
Carefully invert the rice cake onto a large plate, then flip it back onto a serving board so the top layer of red beans is facing up. Slice into rectangles or diamonds while still warm.
💡 Chef's Tips
Always use 'wet' rice flour (mepssal-garu) found in the freezer section of Korean markets; dry rice flour will result in a gritty texture. When sifting the rice flour, don't skip the second sift—it adds the necessary air for a soft, pillowy bite. Be careful not to press down on the rice flour layers; a light touch ensures the steam can circulate freely through the cake. If the beans seem too wet after mashing, toast them briefly in a dry pan to remove excess moisture before layering. Store leftovers in an airtight container in the freezer and re-steam or microwave with a damp paper towel to restore softness.
🍽️ Serving Suggestions
Serve warm with a cup of hot Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic pairing. Enjoy alongside a bowl of Sikhye (Sweet Rice Drink) to balance the earthy saltiness of the beans. Pair with a hot cup of roasted corn tea or barley tea for a cozy afternoon snack. Serve as a traditional centerpiece for celebrations like 'Baek-il' (100th-day celebration) or a housewarming party. Drizzle with a tiny bit of honey if you prefer a more dessert-forward flavor profile.