Korean Rice Cake Dessert (Chapssaltteok) Hot Pot with Sweet Red Bean Paste

A comforting and sweet Korean dessert featuring chewy rice cakes warmed in a small hot pot with sweet red bean paste. Perfect for a cozy night in!

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbChapssaltteok (Sweet Rice Cakes)(Can be purchased pre-made at Korean grocery stores. Look for plain or lightly flavored options.)

£6.00

1cupSweet Red Bean Paste (Danpat)(Canned or homemade. Adjust amount to your preference.)

£4.50

2cupsWater(Can substitute with milk or almond milk for a richer flavor.)

2tablespoonsBrown Sugar(Optional, add more if you prefer a sweeter dessert.)

£0.10

0.5teaspoonCinnamon Powder(Optional, for added warmth and flavor.)

£0.15

2tablespoonsToasted Sesame Seeds(For garnish.)

£0.30

2tablespoonsSliced Almonds(For garnish.)

£0.60

4PiecesDates (pitted and chopped)(For added sweetness and texture (Optional))

£0.40

Total Cost

£12.05

£3.01 per serving

Instructions

1.
In a small hot pot (or saucepan), combine water (or milk), sweet red bean paste, brown sugar (if using), and cinnamon powder (if using).
2.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
3.
Gently add the chapssaltteok (rice cakes) to the hot pot.
4.
Cook for about 15-20 minutes, or until the rice cakes are soft and chewy, and the red bean paste has thickened slightly. Stir occasionally to ensure even cooking and prevent sticking.
5.
If the mixture becomes too thick, add a little more water or milk to reach your desired consistency.
6.
Once the rice cakes are cooked, turn off the heat.
7.
Ladle the chapssaltteok and red bean paste mixture into serving bowls.
8.
Garnish with toasted sesame seeds, sliced almonds, and chopped dates (optional).
9.
Serve warm and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (300g)

550 kcal / 2301 kJ

Carbs

85g

33% of RDA

Fat

18g

26% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

40 g

44% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the sweetness and thickness of the red bean paste to your liking by adding more sugar or water.

You can add other toppings such as chopped nuts, fruits, or a dollop of whipped cream.

For a spicier kick, add a pinch of gochugaru (Korean chili powder) to the hot pot.

If you don't have a hot pot, a small saucepan works perfectly fine.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Small Hot Pot (or small saucepan)

Serving bowls

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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