Bupyeon (부편) is a type of steamed tteok (rice cake), used in traditional weddings.[1] It is a local specialty of Miryang, South Gyeongsang Province.[1]

Bupyeon

Bupyeon at a doljanchi (first-birthday party)
Type	Tteok
Place of origin	Korea
Region or state	Gyeongsang Province
Associated national cuisine	Korean cuisine
Main ingredients	Glutinous rice flour
Media: Bupyeon

Preparation

Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey.[2] The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).[2]

See also

• Danja
• Gyeongdan

References

This Korean dessert-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e