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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 (837 kJ)
Media: 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).

Preparation

Sieved non-glutinous rice flour is mixed with hot makgeolli (rice wine), covered, and left to swell up in a warm room. Risen dough is mixed again to draw out the air bubbles, covered, and let rise once more. 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.

History

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

References

1. "jeungpyeon" 증편 [Rice Wine Cake]. Korean Food Foundation. Archived from the original on 29 April 2017. Retrieved 27 April 2017.
2. "jeungpyeon" 증편. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 29 April 2017. Retrieved 28 April 2017.
3. "sultteok" 술떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 29 April 2017. Retrieved 28 April 2017.
4. ^ "jeungpyeon" 증편. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
5. "증편", 위키백과, 우리 모두의 백과사전 (in Korean), 2018-12-21, retrieved 2019-04-04

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