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 |
| 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)] Error: {{Lang}}: Latn text/non-Latn script subtag mismatch (help) |
| 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]
Preparation
[edit]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
[edit]Jeungpyeon is called by various names such as gijeungtteog, gijitteog, sultteog, beong-geojitteog.[5]
References
[edit]- ^ "jeungpyeon" 증편 [Rice Wine Cake]. Korean Food Foundation. Archived from the original on 29 April 2017. 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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