Jeungpyeon (Fermented Makgeolli Rice Cake)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Jeungpyeon is a traditional Korean fermented rice cake made by mixing rice flour with makgeolli, resting the batter in a warm place for one hour until air pockets form throughout, then steaming for eighteen to twenty minutes.
Read more
The yeast and lactic acid bacteria in the makgeolli break down the rice starch and generate small bubbles, and a supplementary amount of baking powder ensures the cake rises into a soft, sponge-like crumb. Raisins and pumpkin seeds pressed onto the surface just before steaming absorb heat and steam, the raisins plumping and the seeds releasing their richness directly into the top of the cake. Wrapping the steamer lid in cloth catches condensation before it can drip down and dimple the surface, which is the key to a smooth top. Unlike plain steamed rice cakes, jeungpyeon carries a faint tang and fermentation aroma from the makgeolli that sets it apart. Records place it at Joseon royal banquets, and it remains a particular favorite as a summer dessert when its lightness is most welcome.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 220ml makgeolli, 45g sugar, and 3g salt in a bowl and stir until the sugar and salt dissolve completely.
- 2Prep
Sift 300g non-glutinous rice flour and 4g baking powder together into the makgeolli mixture and stir with a spatula until the batter is smooth with no lumps.
- 3Control
Cover the batter with a damp cloth and ferment in a warm place at 28 to 30C for 1 hour until the makgeolli yeast creates visible bubbles on the surface.
- 4Step
Line the steaming molds with parchment paper and fill each to 80 percent capacity with the fermented batter, leaving room for the batter to expand during steaming.
- 5Control
Scatter 25g raisins and 15g pumpkin seeds evenly over the batter, then place over fully boiling water and steam on high heat for 18 to 20 minutes.
- 6Step
Turn off heat and rest with the lid on for 3 minutes, then remove from the mold and cool at room temperature for a smooth-surfaced, tender crumb.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Jeungpyeon makgeolli rice cakes rely on natural yeast fermentation to create a light, porous structure.
- Finish cue
- Turn off heat and rest with the lid on for 3 minutes, then remove from the mold and cool at room temperature for a smooth-surfaced, tender crumb.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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