추석 잘보내세요! I used all-natural colors to make these (steamed Kabocha squash for orange; juice from Korean grapes for purple; cinnamon powder for brown) and filled some them with the sesame filling described in the recipe (Korean rice syrup/조청 instead of honey; also added bean powder/콩가루) and others with homemade red-bean paste (using the recipe from the 찐빵 page). I used my rice-cake stamp (떡 도장) for the leftover dough. And the pine needles came right off a generous tree! :)

The recipe for Songpyeon is here!


  1. Duckman Korea joined 6/18 & has 2 comments

    Wow, thank you so much! I live in Korea and really enjoy watching your videos and then trying to make the recipes (mostly desserts) at home. I’m lucky enough to live within easy walking distance of both a 방앗간 and 쌀집, so I can easily get fresh rice flour whenever I need it.

  2. Maangchi New York City joined 8/08 & has 12,045 comments

    I’m so impressed by your homemade songpyeon! Fantastic! I’ll share this photo in my October 1st newsletter to show off all of my readers and viewers.

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