Jeungpyeon

Jeungpyeon (Korean: 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]

Jeungpyeon

Jeungpyeon topped with black sesame seeds
Alternative names	Sultteok
Type	Tteok
Place of origin	Korea
Associated cuisine	Korean cuisine
Serving temperature	15–25 °C (59–77 °F)
Main ingredients	Rice flour, makgeolli
Food energy (per 4 serving)	200 kcal (840 kJ)[1]
Korean name
Hangul	증편
Hanja	蒸편
RR	jeungpyeon
MR	chŭngp'yŏn
IPA	[tɕɯŋ.pʰjʌn]
Alternate name
Hangul	술떡
RR	sultteok
MR	sulttŏk
IPA	[sul.t͈ʌk̚]
Media: Jeungpyeon

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]

History

Jeungpyeon is called by various names such as gijeungtteog, gijitteog, sultteog, beong-geojitteog.^[5]