In all of the talks we have had about Korean food, we have never mentioned desserts. Through my research I have discovered that Koreans do not have dessert after a meal as we do in the US. Desserts are typically only eaten for special occasions or as a sweet treat with tea.
As I began researching for a recipe I came across recipes like black sesame seed porridge, butternut squash porridge, candied sweet potatoes, and other various dessert recipes containing vegetables. My first thought was I must be looking at an incorrect recipes page, but I have concluded that I was in the correct place. Though there are some sweet dessert recipes such as the chapssal donuts recipe I selected, but many of their desserts contain vegetables and seem to healthy to really be dessert.
With this I set out to gather the needed supplies for this recipe, on the list was sweet rice flour, self rising flour, castor sugar, and the hardest to find ingredient red bean paste. Prior to heading to the grocery store I had to do some research. I learned that castor sugar is basically very fine sugar, though I could not find anything labeled castor sugar I did find a domino extra fine sugar that from my research would be very similar.
Next I headed I headed to Wegmans to gather the need items that I couldn't already find in my kitchen. I easily found the two flours, then all I needed was the red bean paste. I looked high and low and could not find this anywhere, not Wegmans, not Walmart, and not Giant, then I remembered that there is a small Korean market near my apartment complex, so I headed there to see what I could find.
What I found was an interesting atmosphere, quite similar to a crowded small market type shop, I looked and looked for red bean paste, and eventuality had to ask for help or accept defeat. I asked and was directed to two types of red bean paste, the girl assured me they were the same but I still am not sure that I got the correct red paste.
With my purchases in hand I headed home to try my hand at making Korean donuts.
I then began on the filling, boiled red bean paste and cinnamon. Prior to opening the can of red bean paste I thought it would be comparable to a raspberry filling. However, once I opened the can I learned that it is just what it says beans in a paste form.
Next I filled the dough balls with the bean paste mixture and deep fried them in vegetable oil. This also was a new experience, the only thing I have ever fried in oil was chicken prior to today.