Bupyeon facts for kids

Quick facts for kids
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

Bupyeon (Hangul: 부편) is a special kind of steamed tteok, which is a traditional Korean rice cake. It is often used in important events like traditional weddings. This tasty treat is a local specialty from Miryang, a city in South Gyeongsang Province in Korea.

Making Bupyeon

Bupyeon is made using a few simple steps. It starts with a special type of flour and gets its unique flavor from sweet fillings and toppings.

Ingredients for Bupyeon

To make Bupyeon, you need a few key ingredients:

• Glutinous rice flour: This is a type of rice flour that becomes very sticky when cooked. It's the main ingredient for the cake itself.
• Fillings: The inside of Bupyeon is usually filled with a sweet mixture. This often includes toasted soybean powder, a bit of cinnamon powder for spice, and honey for sweetness.
• Toppings: After the cakes are shaped, they are covered with a white powder called gomul. This powder is made from geopi-pat, which are husked adzuki beans. Often, black adzuki beans are used.
• Garnish: For a pretty finish, thin strips of jujube (a sweet fruit) or gotgam (dried persimmon) are placed on top.

How Bupyeon is Prepared

The process of making Bupyeon involves several steps:

• First, the glutinous rice flour is mixed with boiling water. This mixture is then kneaded until it forms a soft dough.
• Next, small pieces of the dough are rolled into round cakes.
• Each cake is then filled with the sweet mixture of soybean powder, cinnamon, and honey.
• After being filled, the cakes are coated with the white gomul powder.
• Finally, the cakes are decorated with thin strips of jujube or dried persimmon. They are then carefully steamed in a special Korean steamer called a siru until they are perfectly cooked and soft.