Sae Me Duk (Korean Steamed Buckwheat Cake) Recipe


Ingredients

2 cup buckwheat flour
1/2 tsp salt
1/2 cup ; water, approximately


Directions

1. Prepare a firm dough with the flour, salt and as much water as
necessary to create a manageable dough.

2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six
squares and put them on an oiled perforated tray in a Chinese style
steamer. Cook over moderate heat for 10 minutes.

Serve warm on special days (traditionally served at ceremonials or on
birthdays. Makes 6 cakes.

Source: "The Korean Kitchen" by Copeland Marks


Servings: 6 cakes

 

 

Sae Me Duk (Korean Steamed Buckwheat Cake) Recipe brought to you by Recipe Ideas


Categories: Cake; Dessert; Korean


The History of Recipes

Written cooking instructions as an idea can be traced far back into antiquity, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, early records were just very simple pictorial instructions for preparing food.

Interestingly, the most ancient recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful.

Closer to modern times, there were a couple of interesting cookery books dating from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that we all know today, but instead recipes for the types of meals enjoyed by the rich and powerful of those days.

During the succeeding few centuries, the upper-class families of the West tried to serve the most exotic banquets, and because of this cooks and their recipes could command a high salary. However, it was during the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down popular recipes of the day.

By the arrival of the 1900s, cookery publications were increasing in popularity mostly due to higher levels of literacy, more free time and having more money to spend.

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We hope you enjoy this Sae Me Duk (Korean Steamed Buckwheat Cake) recipe.

 


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