It's thanksgiving time in South Korea, which means layers of elaborate silk clothing called Hanbok, small pilgrimages to ancestral origins and songpyeon.
Small, crescent shaped rice cakes made from glutenous rice dough, stuffed with sweet and semi sweet filling, generally consisting of ground sesame seeds, brown sugar, honey, red bean or chestnut paste, and steamed over pine needles; songpyeon are traditionally made with the participation of the whole family and exchanged between neighbors during the autumn harvest festival, Chuseok.
Incredibly simple to make and tastier than a fervent dessert denier such as myself might expect. My Hambok-clad munchkins and I partook in the tradition of constructing songpyeon just prior to the start of the holiday season. My children might have the dexterity of a paw-less doberman, but with some help, and my early engagement in the act of sharing with one's neighbor, we (the proverbial 'we') managed to crank out a pretty decent batch of goodies.
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| Pink and white glutenous rice dough and filling of ground sesame seeds and brown sugar |
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| Showpieces |
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| I'll be the next special guest on the Ajjima (grandmother) Cooking Network |
Had to include a couple shots of my kids and I...mainly, the always entertaining, energetic and totally bat-shit-crazy, Jon!
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| Describing that look as mischievous would only downgrade the meaning of the word. |
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| Living the life of a dinosaur, in the body of a 5-year-old boy, in the suit of a sexually ambiguous emperor |
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| The happy family |
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