Jeungpyeon facts for kids
Jeungpyeon topped with black sesame seeds
|
|
| Alternative names | Sultteok |
|---|---|
| Type | Tteok |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | 15–25 °C (59–77 °F) |
| Main ingredients | Rice flour, makgeolli |
| 200 kcal (837 kJ) | |
| Korean name | |
| Hangul |
증편
|
|---|---|
| Hanja |
蒸-
|
| Revised Romanization | jeungpyeon |
| McCune–Reischauer | chŭngp'yŏn |
| IPA | [tɕɯŋ.pʰjʌn] |
| Hangul |
술떡
|
| Revised Romanization | sultteok |
| McCune–Reischauer | sulttŏk |
| IPA | [sul.t͈ʌk̚] |
Jeungpyeon (Hangul: 증편), also called sultteok (Hangul: 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.
See also
In Spanish: Jeungpyeon para niños
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Jeungpyeon Facts for Kids. Kiddle Encyclopedia.