Korean Steamed Pear (Baesuk 배숙)
If you’re in the mood for something healthy and refreshing after a heavy meal, then you’ve got to try this!
Not only are Korean steamed pears delicious chilled, but warm, they’re known to help get over a cold! Perfect for this time of year!
The honey and pear help to sooth raw throats and curbs that incessant cough. There’s ginger in it too which is practically a panacea. It’s known to help with many things, including relieving nausea, strengthening the immune system, and improve respiratory conditions.
So it’s a common thing to have during this time of year. But you can enjoy it any time!
Ingredients
Bosc Pears – 1 pear per person
Honey – 1 tablespoon
Ginger, grated – 1/2 teaspoon
Cinnamon Powder – 1/4 teaspoon
(optional) Pine Nuts – 1-2 teaspoons
Directions
- Boil 1/2-1 inch of water in the steamer. (Please see notes down below if you need help setting up a steamer pot.)
- Rinse pears well with water. Dry off with paper towels.
- Cut off the top of the pear, about two inches from the top. This will be the lid.
- Using a small spoon, remove just the core and seeds. This will be the bowl. (Don’t dig out too much because it’ll get soft in the steamer and get too mushy to stand up.)
- Add the honey, grated ginger, and cinnamon powder to the hollowed out pear.
- Put the top of the pear back on and place the entire pear into a deep heat-proof bowl.
- Place the bowl into the steamer and cover.
- Steam on medium-high for about 20-30 minutes. (Cooking time depends on size of pears.)
- Remove from steamer. Lift the lid on the pear and garnish with pine nuts if desired.
Notes
Steamer Pot Help – You can make a steamer by putting half an inch of water into a large pot. And set your heat-proof bowl straight in. But if you don’t have a deep heat-proof bowl you can use aluminum foil to make three equal sized balls. Set those in the pot with the water. Place a heat-proof plate on top of the balls. Then place your bowl with the pear in it, on top of the plate. Then place the lid on the pot.
Bosc vs. Asian
I use Bosc pears because that’s what’s readily available to me. Whichever pear you choose, just be sure to pick fat pears so it’s easier to hollow them out.
If you’re using Asian pears, which is what is usually used for this recipe, double the ingredients and steam time.
It’s a great comfort food served hot when you’re sick. But it’s also great cold for a refreshing dessert!
As always, let me know how it goes in the comments!