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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]

Jeungpyeon
Jeungpyeon topped with black sesame seeds
Alternative namesSultteok
TypeTteok
Place of originKorea
Associated national cuisineKorean cuisine
Serving temperature15–25 °C (59–77 °F)
Main ingredientsRice flour, makgeolli
Food energy
(per 4 serving)
200 kcal (837 kJ)[1]
Korean name
Hangul
증편
Hanja
蒸-
Revised Romanizationjeungpyeon
McCune–Reischauerchŭngp'yŏn
IPA[tɕɯŋ.pʰjʌn]
Hangul
술떡
Revised Romanizationsultteok
McCune–Reischauersulttŏk
IPA[sul.t͈ʌk̚]

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]


References


  1. "jeungpyeon" 증편 [Rice Wine Cake]. Korean Food Foundation. Retrieved 27 April 2017.
  2. "jeungpyeon" 증편. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 April 2017.
  3. "sultteok" 술떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. 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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