Bek Se Ju Ball

Posted by shinshine in Korean Food 101, Top Posts | 1 comment

Now I’m all grown up, I want grown-up fillings. I picked Bek Se Ju 백세주, a ginseng/herb infused rice wine, first and foremost because of the availability at Astor Wines.  I reduced Bek Se Ju to a syrupy consistency and mixed with melted white chocolate for the filling, hoping that its distinctive flavor would come through.  And it did – mellowed out but it’s there.

I also tried Bok Bun Ja Ju, Korean raspberry wine, using the same method.  Although the color is very pretty, only the intensity of the color seems to remain after mixing with white chocolate.

It’s easy to find a recipe for pate a choux (cream puff dough), but the easiest to remember for me is “2 parts water, 1 part butter, 1 part flour, 2 parts egg in that order.”

The remaining puffs were filled with Bek Se Ju chocolate, the same fashion as my childhood Homerun Ball.  Some are still frozen and others are stored in my stomach.

Shinshine (Editor, New York Bureau Chief) cooks French food in a restaurant kitchen full-time and Korean food in her tiny home kitchen on weekends. Her food adventure reflects her childhood from Korea, her daily life in Manhattahn, and her enthusiasm for endless possibilities of Korean food, which she shares with the readers of ZenKimchi Food Journal as well as her own blog shinshine.com. With her understanding of Korean and American cultures, culinary trends and languages, she has also written about Korean food scenes in New York and food trends of Manhattan for Korean publications, and translated for the Korean food dictionary project.

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