(knife thudding)
(bright music)
- Hi everybody.
I went to farmer's market and I found really look beautiful,
gorgeous edible flowers.
Here you go. (chuckles)
So once I saw this,
I want make some kind of chewy rice cake.
That's perfect, I can make hwajeon!
Hwajeon is Korean traditional pan-cooked rice cake,
with edible flowers.
The lady who sold these flowers,
she had more flowers, but I chose this, two kinds.
Gladiolus, and clover.
I think this purple and yellow are really going well.
And I was thinking, "okay, when I go home,
I'm going to make rice cake."
Let's get started.
We need some glutinous rice flour.
This is glutinous rice flour.
1 cup.
(hand tapping)
1/4 teaspoon salt.
(spoon clinks)
Really hot water.
I need to measure 1/2 cup.
So 1 cup rice flour and 1/2 cup boiling water.
Okay, just add this.
(spoon clinking)
I'm just using rice scoop first.
We mix this. (spoon scrapping)
Rice flour, salt, and hot water.
I'm going to wear my glove.
(flour rustling)
I just kneaded only for 1 minute,
because with the hot water it turns nicely,
kind of smooth, isn't it?
So I'm going to keep this (bag rustling)
in a plastic bag, like this.
Like this.
And clover, gladiolus.
Maybe around 10 minutes
or 20 minutes after is better,
but I don't have the time, I'm busy.
So I'm going to cook this now.
Make a shape and cook, that's rice cake! (chuckles)
(bag rustling)
One, two.
It's ten pieces, and make a ball.
to around 2 1/2 inch disk.
Almost the same size.
All flat.
(hands smacking)
We need to cook, but it should be beautiful white color rice cake
and flower on top. We gotta enjoy our beauty. (chuckles)
So don't burn this.
In Korea, hwajeon was usually
made traditionally in the spring time.
In the mountain, no pesticide,
there's some edible flowers, especially azalea.
But you gotta remove the inside.
You use only petals. They're bloomed in March or April.
So all the woman went into the mountain
with large pans and
rice flour. And they made these pancakes.
It's our tradition.
Maybe you guys are wondering, "oh, Maangchi did you do that,
when you lived in Korea?"
No, no, just my grandmother, you know, her era.
They used to do this.
I think it would be really fun
people geting together, making pancakes, eating, and talking.
They were enjoying the spring,
early spring.
Now, my pan is heated, between medium and medium low.
Just the vegetable oil.
This is almost a 13 inch large pan.
Let's put it here.
I'm cooking for 2 to 3 minutes until
the bottom is slightly crispy.
Let's flip the center guy.
See? It's just before going brown.
But looks crunchy, crispy.
(wooden spoon clinking) (oil sizzling)
When this guy is cooked, they swell.
(wooden spoon clinking) (oil sizzling)
Another 2 minutes later,
You see, it expands.
(hwajeon squealing) The sound.
This is like a balloon.
That means it's well cooked.
(wooden spoon clinking) (oil sizzling)
Now turn down the heat to low, very low.
I gotta decorate these guys.
(hwajeon sizzling)
And clover.
Then let's flip it over.
After flipping it over, just press 1 second,
and then that's done because it's all cooked.
So, here.
(hwajeon sizzling) 1 second.
(hwajeon sizzling)
1 second.
Gorgeous.
(hwajeon sizzling)
Isn't it pretty?
This is a dessert, but I didn't add any sugar,
or any sweeteners.
This is honey.
I'm going to drizzle some honey here.
This is hwajeon.
Always serve it with tea.
Any tea, not sweet tea,
because this is sweet.
I made green tea.
(chopsticks clink)
(hwajeon crunches)
Mm.
I was craving rice cake.
I love this chewy texture.
And also love these flowers. Feel good rice cake!
It makes myself feel good.
So today we made hwajeon, sweet, chewy,
pan-cooked rice cake with edible flowers. (chuckles)
Enjoy my recipe.
See you next time.
Bye. (bright music)