Jeungpyeon

Jeungpyeon
Jeungpyeon topped with black sesame seeds
Alternative names Sultteok
Type Tteok
Place of origin Korea
Associated national cuisine Korean cuisine
Serving temperature 15–25 °C (59–77 °F)
Main ingredients Rice flour, makgeolli
Food energy
(per 4 serving)
200 kcal (837 kJ)[1]
Cookbook: Jeungpyeon  Media: Jeungpyeon
Korean name
Hangul 증편
Hanja 蒸-
Revised Romanization jeungpyeon
McCune–Reischauer chŭngp'yŏn
IPA [tɕɯŋ.pʰjʌn]
Hangul 술떡
Revised Romanization sultteok
McCune–Reischauer sulttŏk
IPA [sul.t͈ʌk̚]

Jeungpyeon (증편), also called sultteok (술떡), is a variety of tteok (rice cake) made by steaming rice flour dough prepared with makgeolli (rice wine).[2][3]

Preparation

Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room.[4] Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more.[4] It is then steamed in jeungpyeon mold, with toppings such as pine nuts, black sesame, julienned jujubes, julienned rock tripe, chrysanthemum petals, and cockscomb petals.[4]

References

  1. "jeungpyeon" 증편 [Rice Wine Cake]. Korean Food Foundation. Retrieved 27 April 2017.
  2. "jeungpyeon" 증편. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 April 2017.
  3. "sultteok" 술떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 April 2017.
  4. 1 2 3 "jeungpyeon" 증편. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
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