![]() 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 |
200 kcal (837 kJ)[1] | |
Korean name | |
Hangul | 증편 |
---|---|
Hanja | 蒸편 |
Revised Romanization | jeungpyeon |
McCune–Reischauer | chŭngp'yŏn |
IPA | [tɕɯŋ.pʰjʌn] |
Hangul | 술떡 |
Hanja | (none) |
Revised Romanization | sultteok |
McCune–Reischauer | sulttŏk |
IPA | [sul.t͈ʌk̚] |
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]
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Transcription
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
- ^ "jeungpyeon" 증편 [Rice Wine Cake]. Korean Food Foundation. Retrieved 27 April 2017.
- ^ "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.
- ^ "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.
- ^ a b c "jeungpyeon" 증편. Doopedia (in Korean). Doosan Corporation. Retrieved 28 April 2017.
- ^ "증편", 위키백과, 우리 모두의 백과사전 (in Korean), 2018-12-21, retrieved 2019-04-04
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