Desserts, Drinks & Baking

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid

Name: Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Buckwheat flour; 20 g Glutinous rice flour; 20 g All-purpose flour; 20 g Boiling water; a pinch Salt; 20 g Kimchi; 30 g Squid; 5 g Sugar; 1 g Toasted sesame salt; 4 g Green onion, minced; 3 g Minced garlic; 1 g Sesame oil; a little Cooking oil

김치떡

Half-moon dumplings of buckwheat, glutinous rice and wheat flour dough filled with stir-fried kimchi and squid, then steamed. Add lots of vegetables when cooking the kimchi filling.

📝 Step-by-Step Instructions

Sift the buckwheat, wheat and glutinous rice flours with the salt, then knead with boiling water.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 1

Thinly slice the kimchi, and peel the squid and chop coarsely.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 2

Stir-fry the kimchi in an oiled pan, add the squid and seasonings and stir-fry, then let cool.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 3

Shape pieces of dough into 10 cm rounds, fill with the kimchi mixture and fold into half-moons.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 4

Line a hot steamer with cheesecloth, steam for 14 minutes and let rest for 5 minutes.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 5

Cool slightly and plate.

Steamed Buckwheat Half-Moon Cakes with Kimchi & Squid — step 6

📊 Nutrition Facts (per serving)

302Calories (kcal)

53.4 gCarbs

13.7 gProtein

3.4 gFat

293 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.