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) is a special kind of Korean rice cake called tteok. It's also known as sultteok (Hangul: 술떡). This yummy treat is made by steaming a dough that uses rice flour and a special fermented rice drink called makgeolli.
Jeungpyeon is unique because the makgeolli helps the dough rise, making the rice cake soft and fluffy. It's often enjoyed as a snack or dessert in Korea.
Contents
How to Make Jeungpyeon
Making jeungpyeon is a bit like baking, but with rice flour! First, fine non-glutinous rice flour is carefully sieved. This makes sure the flour is super smooth.
Mixing the Dough
The sieved rice flour is then mixed with warm makgeolli. This fermented rice drink is key because it helps the dough get airy and light. After mixing, the dough is covered and left in a warm place. This allows it to "swell up" or rise, just like bread dough.
Steaming and Toppings
Once the dough has risen, it's mixed again gently. This helps to get rid of any big air bubbles. Then, it's covered and left to rise one more time.
Finally, the dough is poured into special jeungpyeon molds. Before steaming, people often add colorful and tasty toppings. These can include:
- Pine nuts
- Black sesame seeds
- Thin strips of jujube fruit
- Thin strips of rock tripe (a type of edible lichen)
- Pretty chrysanthemum petals
- Bright cockscomb petals
The jeungpyeon is then steamed until it's perfectly cooked and ready to eat.
History of Jeungpyeon
Jeungpyeon has been a part of Korean food traditions for a long time. It's known by several different names, showing how popular and varied it is across different regions. Some of these names include gijeungtteog, gijitteog, sultteog, and beong-geojitteog. Each name might have a slightly different meaning or come from a different area, but they all refer to this delicious steamed rice cake.
See also
In Spanish: Jeungpyeon para niños
