Jeungpyeon

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Jeungpyeon
Sultteok.jpg
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
Hanja n/a
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[edit]

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[edit]