 Jeungpyeon topped with blacksesame seeds | |
| Alternative names | Sultteok |
|---|---|
| Type | Tteok |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Serving temperature | 15–25 °C (59–77 °F) |
| Main ingredients | Rice flour,makgeolli |
| 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] |
Jeungpyeon (Korean: 증편), also calledsultteok (술떡), is a variety oftteok (rice cake) made by steamingrice flour dough prepared withmakgeolli (rice wine).[2][3]
Sieved non-glutinousriceflour is mixed with hotmakgeolli (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 injeungpyeonmold, with toppings such aspinenuts, blacksesame, juliennedjujubes, juliennedrock tripe,chrysanthemum petals, andcockscomb petals.[4]
Jeungpyeon is called by various names such as gijeungtteog, gijitteog, sultteog, beong-geojitteog.[5]
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