Jeungpyeon (Fermented Makgeolli Rice Cake)
Jeungpyeon is a traditional Korean fermented rice cake made by mixing rice flour with makgeolli, fermenting the batter in a warm spot for one hour until bubbly, then steaming for eighteen to twenty minutes. The yeast and lactic acid bacteria in the makgeolli break down the rice starch while generating small air pockets, and a supplementary addition of baking powder ensures the cake rises into a soft, sponge-like crumb. Raisins and pumpkin seeds placed on top just before steaming soften slightly in the heat, contributing fruit sweetness and seed richness to the surface. Wrapping the steamer lid with cloth prevents condensation from dripping onto the cakes, which keeps the top smooth, and the lingering makgeolli fermentation aroma sets jeungpyeon apart from other steamed rice cakes.
Adjust Servings
Instructions
- 1
In a bowl, mix makgeolli, sugar, and salt until the sugar dissolves.
- 2
Sift in rice flour and baking powder, then fold until evenly combined.
- 3
Cover the batter and ferment in a warm place for 1 hour until bubbly.
- 4
Line steamer molds with parchment and fill each about 80% full.
- 5
Top with raisins and pumpkin seeds, then steam for 18-20 minutes.
- 6
Turn off heat, rest for 3 minutes, then cool slightly and serve.
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