Susubukkumi, Pan-fried Millet Rice Cake, 高粱煎糕, 高粱煎糕, 焼ききび餅, 수수부꾸미 Leave a comment

For this dish, first make the dough by mixing glutinous sorghum powder with warm water. Next, fry flattened dough balls on a pan, add red bean filling, and fold to make create half-moon shapes. This local specialty is characterized by its savory taste and chewy texture.

先在高粱面粉里加入一些开水和成面团,然后捏成圆圆扁扁的形状后,再放入烧热的平底锅中油煎,在上面放一些红豆馅儿后对叠成半月状继续煎熟即可。高粱煎糕是江原道的乡村饮食,味道很香又有嚼劲儿。

用熱水燙黏高粱粉末,做成圓餅後用油煎,然後放入紅豆餡捏成半月狀繼續煎熟,是口感勁道且香香的地方美食。

もちきび粉を熱湯でこねて丸く平らに形成し、油で焼く。そこに小豆あんを入れて半月状に折り、再び焼いた郷土料理。香ばしくもちもちした食感が絶品である。

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