Korean · Authentic-ish Korean
Songpyeon
202 kcal a serving, against 224 for the traditional version. That is 22 kcal off, or 10%, with 3.8g of protein. Serves 10. 60 minutes active, 30 minutes steaming.
What the traditional version is
Glutinous rice flour kneaded with hot water into a smooth, springy dough. Pinched into little discs, each filled with a mix of toasted sesame seeds, honey, sugar and a tiny pinch of salt. Sealed, pressed into half-moons, and steamed on a bed of pine needles, they come out glossy and fragrant. Soft, chewy and sweet, they're eaten in one or two bites, often with different fillings - sweetened beans, chestnut paste or crushed nuts. This is the classic sesame and honey version.
What changed, and what each change costs
Halve the sugar from 60g to 30g, and the honey from 60g down to 25g
Songpyeon are meant to be sweet enough for a festival, but not every pudding needs a dentist. Dropping both means the filling isn't quite syrupy, but the nuts and seeds stay front and centre.
What it costs you. It's less gooey inside. The dough doesn't get the faint honey aroma you'd get if you go all in. If you're after childhood-level nostalgia, use the full sugar and honey just this once and call your mum.
Sesame seeds held at 60g, which is where the protein in this comes from
With sugar down, up the filling bulk. Toasted almonds keep things nutty and give a bit more protein. The mouthfeel goes from sticky-centred to proper nubbly.
What it costs you. If you expect a molten, runny middle, you'll be disappointed - this is more nutty and textured. If you want goo, put the sugar back. If you want a snack that doesn't coat your teeth in syrup, keep it as written.
Drop the pine needles
Pine needles are brilliant if you can get them spotless and pesticide-free. Most people here won't. They make the aroma more piney and keep the cakes from sticking, but you can use baking paper (not authentic but no-one's judging).
What it costs you. You lose that green, foresty whiff when you lift the steamer lid. The cakes might stick a bit more if you're careless. Not a dealbreaker.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 224 | 202 |
| Protein | 3.8g | 3.8g |
| Fat | 3.2g | 3.2g |
| Saturated fat | 0.5g | 0.5g |
| Carbohydrate | 45g | 39.1g |
| Protein per 100 kcal | 1.7g | 1.9g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Korean prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. nuts, sesame.
The method is in the book
Songpyeon are meant for celebrations, not daily noshing. What you lose by cutting the sugar you gain in actual flavour - the sesame and almonds do more work and you get a proper chew. The original with full sugar and honey is slightly more festive, but this is no sad diet version. If you want a British comparison, it's like skipping the icing on a hot cross bun: still good, just not trying to give you a sugar high.
The quantities and the method for this dish are in Authentic-ish Korean, along with 51 more. It is not out yet. The swap kit is free in the meantime.