by Irfan Redzwan
Baesuk is a Korean pear dessert that can be either poached or steamed. It’s also a popular natural cough remedy!
Baesuk (배숙, 梨熟) – poached pear or steamed pear is known in Korea to relieve cough or cold related symptoms.
KOREAN PEAR DESSERT – PART I
INGREDIENTS FOR BAESUK (HONEY POACHED PEARS, 향설고) – KOREAN ROYAL COURT CUISINE STYLE, 3 TO 4 SERVINGS
1 Korean pear (490g / 1 pound), peeled
3 cups water
15g / 0.5 ounces ginger, peeled, thinly sliced
2 Tbsp sugar or honey
(Optional) 24 black peppercorns
(Optional) some pine nuts to garnish
*1 Tbsp = 15 ml, 1 cup = 250 ml
**Recipe adapted from Korean rice cakes, traditional sweets and cookies, and drinks
HOW TO MAKE BAESUK (HONEY POACHED PEARS)
1. Put the sliced ginger into a pot and add the water. Boil over medium high heat until rolling boiling (7 to 8 mins).
2. (At the same time as step 1) Cut the pears into wedge shapes (about 8 pieces). Push through the black peppercorns on the back of the pears (typically 3 peppercorns per slice). You may want to use a chopstick or an equivalent tool to push them deep, so that they don’t fall out. Though, if you don’t like this additional peppercorn flavour, it can be omitted.
3. Discard the ginger from step 1. Add the sliced pears and sugar / honey into the pot. Boil them over low heat for about 10 mins.
4. Remove the pot from the heat and cool down. Chill in the fridge for a few hours. Garnish the drink with some pine nuts before serving. Serve cold or warm.
KOREAN PEAR DESSERT – PART II
INGREDIENTS FOR BAESUK (KOREAN STEAMED PEARS, 배꿀찜), 3 TO 4 SERVINGS
1 Korean pear (490g / 1 pound), rinsed
5g / 0.2 ounces ginger (more can be added per your liking), peeled, thinly sliced
2 Tbsp honey
1 dried jujube, pitted, thinly sliced(Optional) some pine nuts
Some water (enough to simmer for 1 hour in a steamer pot)
*1 Tbsp = 15 ml, 1 cup = 250 ml
**Recipe adapted from Cookand Magazine
HOW TO MAKE BAESUK (KOREAN STEAMED PEARS)
1. Boil the water in a steamer pot.
2. (At the same time as step 1) Make a pear bowl and lid by slicing the top 1/5 of the pear to use it as a lid. Using a melon baller (or a small tea spoon), dig out the seeds (to discard) and flesh of the pear (to keep). Make sure you don’t dig out too much of the pear as it can collapse during steaming.
3. Fill the pear bowl with the sliced ginger, flesh of the pear, honey, jujube, and pine nuts. Close with the pear lid. Put the pear into a deep bowl to catch any liquid overflow during steaming.
4. Place the pear into the steamer and cook it on low heat for about 1 hour. Serve warm. (Can be served cold as a dessert. It tastes more like a medicine when served warm.)
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