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Seon: photo of the dish
Illustrative photo: by Richy! at flickr — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Seon

Seon are small balls of glutinous rice filled with sweet red bean paste, sesame or jujube, traditionally offered at festivals and weddings. They are eaten warm or at room temperature, with a soft texture and a gentle sweetness.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the rice flour, salt and warm water until you have a soft, smooth dough, then knead for 5 minutes.
  2. Divide the dough into small portions of about 15 g and shape them into balls.
  3. Mix the red bean paste with the sugar and vanilla to make it easy to shape, then form small filling balls of 8 g.
  4. Flatten each rice ball, place a filling ball in the centre and close, sealing the edges well.
  5. Heat an oiled pan over low heat and cook the seon for 2 to 3 minutes, turning them so they become slightly translucent.
  6. Roll the warm seon in the sesame seeds and serve at room temperature.

Variations and tips

Sesame version. Replace the anko with sweetened black sesame paste for a more intense flavour.

Jujube version. Mix the chopped jujube into the anko for a fruitier filling.

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Original Ecomely recipe.