Directions

To Prepare the Red Bean Paste

1. Strain the soaked azuki beans and rinse under water.
2. Add them into a pot with 6 cups water and bring to the boil over high heat, then cook for 10 mins. Reduce to medium-low and simmer for 50 mins.
3. Taste to check if the beans are fully cooked through. Remove any excess water, then use a wooden spoon or potato masher to mash the beans to the desired texture.
4. Add salt, brown sugar and ground cinnamon, and mix through thoroughly, adjusting to taste.
5. Cover and set aside.

To Prepare the Black Sesame Powder

1. Toast the black sesame seeds in a dry pan over medium heat, stirring with a wooden spoon.
2. Once the seeds begin to pop and smell fragrant, lower the heat and continue to cook for 5-10 mins or until crispy. Remove from the pan and allow to cool.
3. Once cooled, grind using a coffee grinder or in a mortar and pestle.
4. Add the ground sesame seeds into a bowl, and combine with the sugar and salt. Set aside.

To Prepare Roasted Soybean Powder

1. Combine the roasted soybean powder, sugar and salt together in a bowl. Set aside.

To Prepare Mugwort Powder

1. Combine the mugwort powder, sugar and salt together in a bowl. Set aside.

To Make the Dough

1. In a large bowl, whisk together the sweet rice flour, caster sugar and salt.
2. Slowly pour in the boiling water while incorporating with a wooden spoon.
3. Once water has all been added, mix the dough by hand. Add some more plain flour if the dough feels too wet.
4. Cover the dough with a damp tea towel and set aside.

To Make the Gyeongdan

1. Bring a pot of water to the boil. Fill a large bowl with cold water.
2. Sprinkle some plain flour on a cleaning working surface.
3. Divide the dough into 3, then roll into cylinders. Cut each cylinder into 20 pieces. Cover with a damp tea towel with you work.
4. Roll each piece of dough into a ball, then use your thumbs to make a hole in the middle of the ball. Place a ball of bean paste in the middle. Close it tightly and place it on a plate, covering with a damp tea towel.
5. Carefully lower the rice balls into the boiling water. Cook until they float, about 3-5 mins.
6. Use a slotted spoon or a spider to remove them from the boiling water and place into the cold water.
7. Drain, then roll the cooked rice balls in the black sesame, mugwort and roasted soy bean powder.