fall harvest

Songpyeon is a special rice treat made in the Korean home during Chuseok (秋夕) to celebrate the year’s harvest and to wish every family member good health. Songpyeon is made from 100% short grain rice cake dough that’s filled with various fillings then hand shaped and steamed. Includes instructions for Instant Pot and Rice Cooker. Makes total 80 pieces, with 4 piece per serving below.

Songpyeon - Korean Rice Cake for Chuseok

tteok rice powder

70 ml boiling water

kabocha squash ((cooked))

60 ml boiling water

tteok rice powder ((comes already salted))

tsp matcha tea powder

65 ml boiling water

raspberries

water

sesame seeds

Tbsp honey

sea salt

tsp sugar (optional if you like it sweet)

dry mung beans ((skin removed))

(Trader

Tbsp honey ((optional))

Tbsp sesame oil

fresh pine needles ((rinsed, optional))

steamer

a silicone or cheese cloth liner for the steamer if no pine needles

If using frozen rice powder for rice cakes, thaw to room temperature. If you can’t buy one, you can make at home, follow my recipe for how to make fresh rice powder for rice cakes at home.

Soak dry mung beans in water for 2-3 hrs. If mung beans have a lot of skin, you may need to soak longer.

When mung beans are fully soaked, rub beans with hands to remove as much skin as possible. Drain top water away with the skins (as they will float to top). Add water again and repeat if necessary. No need to remove every single outer skin but as much as you can.

Get a steamer ready and steam the mung beans for 15 min until they are soft and crushes easily.

Use a blender to coarsely chop mung beans. You can just season with salt for the most traditional taste or add honey for a sweeter filling.

Crush sesame seeds using a mortar and pestle. You don’t need to crush all seeds, just about half so that the flavor is released. Mix with honey, pinch of salt and set aside. Optionally, you can add honey and sugar for extra sweetness.

In a bowl, add 2 cup rice powder. Add 4 Tbs hot boiling water and mix with spoon. Once it’s cooled a bit, knead dough with hand.

Knead the dough with the heel of your hand for few minutes. (5 min is good). Add 2 tsp boiling water, more or less depending on the dryness of the powder.  Dough should not break easily but also not be so wet that it doesn’t hold shape.

Cover with a wet towel or plastic wrap. Let it rest for few minutes.

Make Basic White Songpyeon Tteok Dough

Peel outer skin of Kabocha squash and cut couple think slices weighing about 50 grams. Cook in the microwave covered with wet paper towel for 40 seconds until fully soft.

In a bowl, add 2 cup rice powder. Add cooked Kabocha by pressing it against a sieve for best results.

Add 3 Tbs boiling water. Mix with spoon and then with your hands to form a dough.

Knead the dough with heel of your hand for few minutes.

Cover with wet towel or plastic. Let it rest.

For Yellow Dough (Kabocha Squash)

In a bowl, add 2 cup rice powder and 2 1/2 tsp matcha powder or mugwort powder. Add more for darker green color.

Add 4 Tbs boiling water. Mix with spoon and then with your hands to form a dough.

Knead the dough with heel of your hand for few minutes. Add 1 tsp or more water as needed.

For Green Dough (Ssuk/Mugwort)

Measure 2 cups rice flour. Set aside. Boil water and have it ready.

Blend 1/4 cup blueberries with 2 Tbs water. Microwave for 25 - 30 secs until it boils and bubbles up. Strain 3 Tbs (which should be almost all of it) of the hot blueberry juice into a microwavable mixing bowl.

Reheat (because after straining, juice will have cooled) the strained juice in the microwave for another 10-15 secs until it just starts to bubble up. Take it out of the microwave and quickly add the 2 cups of rice flour. Mix with a spoon and the knead by hand.

Once it forms a dry and crumbly dough, add 1.5 to 2 tsp of HOT boiling water. Knead again. Adjust water amount to get playdough like consistency. Wrap with plastic wrap and rest for few minutes until ready to use. See video.

For Purple Dough (blueberry)

Blend 1/4 cup raspberries with 2 Tbs water. Microwave for 25 - 30 secs until it boils and bubbles up. Strain hot raspberry juice into a microwavable mixing bowl. Should make about 3 Tbs.

Reheat (because after straining, juice will have cooled) the strained juice in the microwave for another 10-15 secs until it just starts to bubble up. Take it out of the microwave and quickly add the 2 cups of rice flour. Mix with a spoon and then knead by hand.

Once it forms a dry and crumbly dough, add 1.5 to 2 tsp of HOT boiling water. Knead again. Adjust water amount to get playdough like consistency. Wrap with plastic wrap and rest for few minutes until ready to use.

For Pink Dough (raspberry)

Setup a station with all the fillings and doughs together. Prepare a small bowl of water and sesame oil. Prepare a tray with cover for the Songpyeon.

For each Songpyeon, make a 1 inch or slightly bigger little balls with your hand.

Then press down the center to form a little bowl with your fingers. If it starts to crack too much, dip your finger in the water bowl and add a little more water to the dough. Repeat again.

Fill the bowl with a filling – make sure you top it off.

Then close up edges to make a half moon shaped dumpling kind of a thing. Place on tray making sure they don't touch each other. Keep it covered.

Repeat with different color dough and different filling.

Layer bottom of steamer with pine needles. Place Songpyeon in the steamer.

Let's make some Songpyeon -

Add 1 1/2 cup water to pot. Put in the steamer, line it with cheese cloth or pine needsle,lay the songpyeon, cover and steam for 12 minutes.

Stove Top

Add 1 cup water to pot. Insert a silicon steamer basket or I just used a silicone steamer liner on top of the steamer insert that comes with Instant Pot. If you have pine needles, layer that first and then place the songypeon. If not, use a cheesecloth or steam mat with songpyeon, close lid, seal valve then select STEAM function for 12 minutes. When cooked, Manual Relase and open.

Instant Pot

Add 1 cup water to rice cooker. Put in a steamer basket or silicon steam liner to pot with songpyeon. Close lid, select Steam function (for my Cuckoo, it&#039;s Multi-Cook) for 20 minutes.

Korean Rice Cooker (the expensive multi-function, pressurized kind)

Prepare 2 bowls, tong and sesame oil. Fill one bowl with cold water.

When Songpyeon is cooked, turn off heat and let it cool in the steamer for 2-3 minutes. For Instant Pot and Rice Cooker, you can just open right away.

Using a tong, pick up rice cakes and drop them in the cold water for a quick rinse and to remove any stuck pine needles.

Transfer rinsed rice cakes into a colander to drain. Quickly (while it&#039;s still hot) add drained rice cakes to a bowl, drizzle sesame oil. Toss to coat Songpyeon evenly. This process of cold water bath and coating with oil helps Songpyeon to remain moist and from sticking to each other.

Serve warm or at room temp.

When all cooked -

This fall harvest chicken apple sausage sheet pan dinner is not only a great meal prep lunch or dinner, but it is healthy, easy and delicious!

Chicken Apple Sausage Sheet Pan Dinner

Potatoes

Pound Brussels Sprouts (Washed and Halved)

Links Chicken Sausage (Sliced)

Avocado Oil

Salt

Pepper

Garlic Powder

Onion Powder

Paprika

Dijon Mustard

Honey

Cloves Fresh Garlic (Minced)

Preheat your oven to 400 F and set your rack to the middle position.

Add your diced sweet potatoes, halved brussels sprouts, sliced chicken sausage to a extra large (21x 15) sheet pan. Drizzle your vegetables with avocado oil and add in your seasonings. Toss until all the seasonings are evenly distributed and your chicken sausage and vegetables are in an even, single layer.

Bake for 20-23 minutes or until your vegetables are cooked through or fork tender.

While your sheet pan meal is in the oven, add your dijon mustard, honey, fresh garlic, salt and pepper into a bowl and whisk together to make a glaze.

Once your sheet pan meal is ready and out of the oven, drizzle on your glaze and serve. If you are meal prepping, you can either add your glaze on immediately or store it in a separate container until you are ready to serve. Store in an air-tight container in the fridge for up to 5 days.

Hint: If you don't have an XL baking sheet and you aren't able to get your chicken sausage and vegetables in an even, single layer, use two separate sheet pans.

Visually striking, incredibly easy, and utterly delicious dessert, perfect for the fall!

Puff Pastry Apple Donuts

honeycrisp apples (medium)

puff pastry (I use the tenderflake brand which is

tbsp sugar

cinnamon

avocado or olive oil (for brushing)

Preheat the oven to 375°F and line a baking sheet with parchment paper. Thaw the puff pastry according to package directions. 

Place the apples on their sides on a cutting board and slice into ¼-inch thick rounds, making 8 to 10 slices. Use a small cookie cutter or the lid of a pop bottle to punch out the cores, creating donut shapes.

On a lightly floured surface, roll out the puff pastry and slice into 8 long, even strips. Wrap each strip around an apple ring, slightly overlapping as you go, until fully covered. Place the wrapped rings onto the prepared baking sheet.

In a small bowl, mix together the sugar and cinnamon. Lightly brush both sides of each donut with oil, then generously sprinkle with the cinnamon sugar mixture.

Bake for 25 to 30 minutes, until the pastry is golden brown and crisp. Allow to cool slightly before serving. These are best enjoyed immediately! 

The best of the autumn harvest, together in one bowl!

Fall Sheet Pan Dinner

oz chickpeas (1 can, drained and rinsed)

cauliflower

potatoes

tbsp extra virgin olive oil (optional)

cornstarch

paprika

garlic powder

tsp cumin

salt

plant-based yogurt (thick, Greek-style or Skyr)

tahini

tbsp dijon mustard

maple syrup

salt and pepper (to taste)

parsley (for topping the dish)

lemon juice

Preheat the oven to 400F and line a baking sheet with parchment. Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, and spices until covered. Roast for 35 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through. 

While the vegetables bake, make the dressing by combining all ingredients in a jar. 

Pour the dressing onto a plate, followed by the roasted vegetables and fresh parsley. Enjoy immediately, or store separately in the fridge for up to 4 days.

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Top Tags

Songpyeon - Korean Rice Cake for Ch...

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Top 4 fall harvest recipes from across the web

The most viewed fall harvest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Songpyeon - Korean Rice Cake for Ch...

Chicken Apple Sausage Sheet Pan Din...

Puff Pastry Apple Donuts

Fall Sheet Pan Dinner

The most viewed fall harvest recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine