Hi everybody!
Let’s meet a new Korean food called baesuk! : )
Baesuk, as its name indicates, it’s cooked pear (“bae” = pear” and “suk” = cooked). There are 2 types of baesuk: steamed whole pear and cooked pair punch, like sujeonggwa. Today I’m showing how to make the steamed pear, sometimes called baejjim (“jjim” = steamed) or baekkuljjim.
Since I posted my ginger tea recipe and explained that it’s a home remedy for colds, stomachaches, and nausea (it sounds like panacea, yeah?), many people have asked me to post more recipes that are not only delicious but have medicinal qualities and are healthy. Baesuk is great for colds, especially sore throats and coughs. It’s also a delicious sweet snack or dessert. Yes, it’s very delicious! I love the texture of cooked pear.
If you serve baesuk for a loved one who has a severe cold, say this: “I made Korean baesuk for you. Have this whole pear and the juice on the bottom, then your cold will be gone!” If you serve baesuk as a dessert, you can say, “you want some Korean style dessert? Baesuk is waiting for us!”
I’m going to show you how to make baesuk with a Korean pear, and also with a small bosc pear, which is easier for some people to find and is the perfect portion for a dessert. Enjoy the recipe and please let me know how yours turns out, and how you serve it to your loved ones.
Ingredients (1-2 servings)
Directions
- Rinse the pear in cold water and pat dry.
- Make a lid by slicing 1 inch off the top.
- Scoop out the core and the seeds with a small spoon.
- Fill it up with honey, ginger, cinnamon powder, and jujubes
- Put the sliced lid back on the pear and put it in a heat-resistant bowl. In the video I’m using a soup bowl.
- Steam the pear about 1 hour over medium high heat.
- If you’re trying to cure a cold, serve it hot, with a small spoon. Otherwise, you can serve it hot or chill it in the fridge before serving.
Bosc pear baesuk:
If you make baesuk with a bosc pear, the directions are the same but you only need to steam it for 30 minutes. And because the pear is smaller, the ingredients need to be scaled down:
Posted Friday, December 14th, 2012 at 11:54 am.
Tagged: Asian pear recipe, baechim, baejjim, baejungtang, baesook, baesuk, bosc pear recipe, cinnamon powder, cooked pear, 감기 치료 민간요법, 배꿀찜, 배꿀찜 조리법, 배중탕, 배찜, 배숙, 배숙 만드는법, honey, hyangseolgo, 향설고, korean dessert, korean food, Korean home remedy recipe, Korean kitchen, Korean pear recipe, Korean royal court cuisine, Korean vegetarian dessert, Maangchi's recipe, mint leaves, pine nuts, steamed pear, vegetarian food
Aug 15th
Aug 5th
Jul 26th
P.S. I bought a bag of pine nuts at Trader Joe’s. They have the best price!
Now this is my favorite dessert treat! I put it in the fridge for a few hours. It’s so delicious! The jujubes and pine nuts make it so good. Healthy too!
See full size image
It looks gorgeous! I’m glad you like baesuk a lot! Yes, it’s sweet soft and a little crispy!
Hi, maangchi.
Can’t wait to make it. Almost all the ingredients can be found easily in my country except for the pine nuts. Can I use any other nuts such as peanuts, cashew or almond? Or should I skip it?
Thanks
Peanuts sound great to me. Chop them into small pieces before using. Good luck!
I couldn’t wait any longer and pulled out my pears from the steamer at the 25 min mark! :) it was SO GOOD!! The flavors were really warm and comforting, I love that the pear was soft but still kept it’s shape. ^__^ yummy!!! Definitely making this dessert for my father in law :) and parents.
yeah, I guarantee you will impress your father-in-law and parents with your baesuk.
안녕하세요
배숙은 정말 맛있는 것 같아서 한 번 만들어 보고 싶어요. 근데 스티머가 없는데 어떻게 할까요?
I would really like to try this recipe. Since I don’t have a steamer, do you think it’ll be possible to cook the pears in the oven?
감사합니다 (:
You can make baesuk without a steamer. In a pot, add a few cups of water. And place pear filled with honey mixture in a heat resistant bowl. And place it in the pot and cook it. Good luck with making delicious baesuk!
I made this for my parents over the holidays, and they were really impressed! It turned out perfectly, and the filling was delicious. I did make the carving a bit narrow… I think I will make it wider and fill it back with the fruit like you did. Thank you, and happy new year!
yeah next time if you make it again, please show me the photo. I’d like to see your baesuk. : ) Upload the photo here: https://www.maangchi.com/photos/upload
These look wonderful! I HAVE to make these. It can’t be a coincidence that my sister just gave me a box of Korean pears and that I actually have all the other ingredients (except the optional jujubes). I even have the pine nuts, that I have never bought before, but just got for the first time to try to make the Maejakgwa (Ginger cookies). I think I will try to find the jujubes though, since I have never tried them before. Thanks a lot for the recipes!
wonderful! Let me know how your baesuk turns out.
I did a pretty good job, although I think I added a little too much ginger. :\
It took a bit of searching, but I’m glad I decided to use the jujubes. They were really good. I’ll probably try making it again, this time making sure I don’t over do it with the ginger.
Thanks again for the great recipe!
Maangchi – I put a question about jujubes on the discussions forum before I saw that you can comment about the recipes here. I bought a bag of dried jujubes from a Chinese market today. It says on the bag that it’s “not a snack” and that you have to wash them, and cook them before you can eat them.” I don’t mind doing that but the way they put it, it sounds as if it’s unsafe to eat them without first cooking them. What is your experience with dried jujubes? Thank you. (These jujubes are definitely from China; they have Chinese writing on the bag in addition to English.)
So good! It’s been rainy and blustery for several days so today I made baesuk. I had been wanting to make ever since I saw it mentoned on a drama. I know I will make this often over the winter season… hopefully not because I have a cold, but because it is so delicious and warming! ^_~ Thanks!
Maangchi, I love watching your how to videos. They are very easy to follow, step by step. I tried making the Baesuk. It turned out very delicious. The Bosc pears were not in season at the store, so I had to substitute with the Bartlett pear.
안녕하세요! Maangchi, thank you so much for this recipe! This year, I am learning Korean, and as a Christmas present to my mother and grandmother I will be cooking Korean food for them. Your site has been so helpful to me while I’ve been practising! I’ve already made 짜장면 and 비빔밥, and this will be so good for dessert. I’ll be sure to take some pictures when I do :)
Welcome to Korean cooking! : ) Yes, baesuk will be a good dessert for Christmas dinner. Let me know how yours turns out.
im a expert in this fruit^-^(if you want to find it in the toko, its cald ”Golden pear” the korean pear, is what darker skin colour, and more juicy flesh. And there is also a sweeter one a light-skin, and its cald ”nashi”, chinese, japanese, korean pears, etc, are the same, but a different climat change the form, or the tast. and is good for the health-isues, what i study for it.) want to know more, about pears, i open for quistions^_^