Songpyeon

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Sift the non-glutinous rice flour and salt. Divide into 3 bowls; add gardenia powder to one bowl and chili oil to another, and knead each with hot water (ikban-juk) to make the doughs.
2. Chop the napa cabbage and divide it into 3 bowls; add soybean powder + roasted walnuts (10 g) to one, lemon juice to another, and cheongyang chili pepper to the third, stir-fry each, and remove the moisture to make the songpyeon fillings.
3. Pinch off 45 g portions of dough: put the lemon juice filling in the gardenia dough, the cheongyang chili pepper filling in the chili oil dough, and the soybean powder + roasted walnut filling in the remaining dough, and shape the songpyeon.
4. Heat cooking oil in a pan and pan-fry the songpyeon. In another pan, put the oligosaccharide syrup and roasted walnuts (5 g) and simmer.
5. Put the chopped button mushrooms, garlic, onion, whole peppercorns, and unsalted butter in a pan and stir-fry. Add the milk and heavy cream and boil together to make a cream sauce.
6. Put the cream sauce and pan-fried songpyeon in a bowl. Finish with chopped daepa, sesame seeds, and the walnuts simmered in oligosaccharide syrup on top.