Pan-fried Rice Cakes with Sweet Bean Filling (Bukkumi)

Steps

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1. 1
   Soak the hulled mung beans for at least 2 hours, then scrub thoroughly to remove any remaining skins, and drain well.
   ≈1:15
2. 2
   Place the drained mung beans in a pot with 1/3 cup water and a pinch of salt, cook over medium heat for about 10 minutes, then lower heat and simmer for 5 more minutes until very soft.
   ≈2:20
3. 3
   Turn off heat, mash the softened beans with a wooden spoon until smooth, sweeten with honey to taste, and set aside.
   ≈5:42
4. 4
   Measure 1 cup of sweet rice flour into a plastic bag and add 1/4 teaspoon of salt.
   ≈3:02
5. 5
   Pour in 1/3 to 1/2 cup of hot water, mix with a wooden spoon until roughly combined, then knead by hand until a smooth dough forms.
   ≈3:23
6. 6
   Wrap the dough tightly with plastic wrap and let it rest so the dough becomes stickier.
   ≈4:23
7. 7
   Remove the pit from the jujubes, slice them into thin strips, and mix with pumpkin seeds for garnish.
   ≈4:47
8. 8
   Divide the dough into 4 equal portions, roll each into a ball, then flatten with a rolling pin to a circle about 5 to 6 inches in diameter.
   ≈6:44
9. 9
   Heat cooking oil in a skillet, place a dough circle in the hot oil, and cook for about 40 seconds until the edges turn golden brown.
   ≈8:54
10. 10
    Add a spoonful of mung bean or red bean filling to the center of the partially cooked dough, fold it in half to create a half-moon shape, and continue cooking until the dough expands and looks fluffy inside.
    ≈9:09
11. 11
    Flip and continue cooking the other side, drizzle with a little sesame oil for flavor, until both sides are golden brown and crispy.
    ≈9:53
12. 12
    Plate the finished rice cakes while hot, garnish with jujube slivers and pumpkin seeds on top, and drizzle with honey for extra sweetness.
    ≈11:47