Photo: Korea Ministry of Food and Drug Safety

Pear Tea and Juak (Fried Rice Cakes)

Name: Pear Tea and Juak (Fried Rice Cakes)
Cuisine: South Korea
Ingredients: 100 g rice flour (100g); 100 g all-purpose flour (100g); 100 g makgeolli (rice wine) (100g); Asian pear (1/2 pc); whole black peppercorns (20 pcs); 100 g honey (100g); 20 g ginger (20g); 20 g edible flowers (20g); 10 g cinnamon (10g); 50 g sugar (50g)

배차와 주악

Dessert · Boiled

DessertsCourse

247kcal · per serving

Not spicySpice

🌱 Vegan

Jump to recipe ↓

Recipe

Pear Tea and Juak (Fried Rice Cakes)

Not spicyVeganContains: gluten

Ingredients Tap an ingredient to check it off

Servings1

rice flour쌀가루(100g)
100 g
all-purpose flour밀가루(100g)
100 g
makgeolli (rice wine)막걸리(100g)
100 g
Asian pear배(1/2 pc)
whole black peppercorns통후추(20 pcs)
honey꿀(100g)
100 g
ginger생강(20g)
20 g
edible flowers식용꽃(20g)
20 g
cinnamon계피(10g)
10 g
sugar설탕(50g)
50 g

Nutrition per serving

247kcal

56.5gCarbs

3.1gProtein

0.9gFat

122.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix the rice flour and all-purpose flour and sift.
Pour the makgeolli into a pot and boil it.
Mix the boiled makgeolli into the sifted rice flour and all-purpose flour to make a dough, knead it, and let it rest.
Cut the pear into eighths, trim around both corners, and stick in the whole peppercorns.
Spread out the dough from step 1 and wrap it around a rice ball.
Shape the rested dough into rounds and pan-fry; when cooked, place on a plate and drizzle honey over the top.

💡 TipThe ginger, cinnamon, and whole peppercorns steeped in the pear tea help flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.