📝 About This Recipe
Jeungpyeon is a traditional Korean summer rice cake, beloved for its unique airy texture and subtle tang derived from natural rice wine fermentation. Historically favored during the Joseon Dynasty because the alcohol content prevented the cakes from spoiling in the heat, these 'Sul-tteok' are as beautiful as they are delicious. Each bite offers a delicate balance of sweetness and a sophisticated floral aroma, topped with elegant garnishes that make them the crown jewel of Korean desserts.
🥗 Ingredients
The Fermentation Base
- 500 grams Finely ground salt-seasoned rice flour (Specifically 'wet' rice flour from a Korean market, sifted)
- 150 ml Makgeolli (Korean Raw Rice Wine) (Must be 'Saeng' or unpasteurized for active yeast)
- 150 ml Warm water (Approximately 40°C or 104°F)
- 80 grams Sugar (Adjust slightly for preference)
- 1/2 teaspoon Salt (Omit if your rice flour is already pre-salted)
Natural Colorants (Optional)
- 1 teaspoon Beet powder or juice (For a soft pink hue)
- 1 teaspoon Matcha powder (For a delicate green hue)
Traditional Garnishes
- 3-4 pieces Dried jujubes (Pitted and sliced into flower shapes)
- 1 teaspoon Roasted black sesame seeds
- 1 tablespoon Pine nuts (Papery skins removed)
- 5-10 pieces Edible flower petals (Chrysanthemum or marigold petals)
Finishing
- 1 tablespoon Vegetable oil (For greasing molds)
- 1 tablespoon Honey (For a glossy glaze finish)
👨🍳 Instructions
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1
In a large mixing bowl, sift the rice flour twice to ensure there are no lumps and the texture is airy.
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2
In a separate container, whisk together the warm water (40°C), sugar, and the unpasteurized Makgeolli until the sugar is fully dissolved.
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3
Slowly pour the Makgeolli mixture into the rice flour. Use a whisk or spatula to mix until you achieve a smooth, thick batter consistency similar to pancake batter.
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4
Cover the bowl with plastic wrap and a thick kitchen towel. Place it in a warm spot (30-35°C) for the first fermentation. This should take about 3 hours, or until the batter doubles in size and shows many tiny bubbles.
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5
Once risen, gently stir the batter with a spatula to release the large air bubbles. This is the 'degassing' phase.
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6
Cover again and let it undergo a second fermentation for another 1 to 2 hours in the same warm environment until it rises again.
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7
If using colorants, divide the batter into separate bowls and gently fold in the beet or matcha powder until the color is uniform.
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8
Lightly grease small silicone molds or a muffin tin with vegetable oil. Fill each mold about 2/3 full with the batter.
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9
Prepare your garnishes: slice the jujubes thinly and roll them into flower shapes, and have your pine nuts and sesame seeds ready.
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10
Place the garnishes gently on top of the wet batter in decorative patterns. Do not press them in too hard or they will sink.
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11
Prepare a steamer with boiling water. Place the molds into the steamer basket, cover with a cloth-wrapped lid (to prevent water droplets from falling on the cakes), and steam on low heat for 5 minutes to allow a final rise.
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12
Increase the heat to high and steam for an additional 20 minutes. Finally, turn off the heat and let them sit (steam-off) for 5 minutes before opening the lid.
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13
Remove the cakes from the molds once they have cooled slightly. For a professional finish, lightly brush the tops with a mixture of honey and a drop of water for a beautiful sheen.
💡 Chef's Tips
Always use unpasteurized (Saeng) Makgeolli; pasteurized wine contains no live yeast and the batter will not rise. If you don't have a warm proofing drawer, place the bowl inside an oven that is turned off but has the oven light on. Avoid over-mixing during the degassing phase; you want to remove large bubbles but keep the batter alive. Wrapping the steamer lid in a cotton towel is crucial to prevent condensation from dripping and creating 'craters' on your smooth cake surfaces. If the batter smells too sour, the fermentation went too long; stick to the visual cue of doubling in size.
🍽️ Serving Suggestions
Serve at room temperature with a cup of warm Omija-cha (Five-Flavor Berry Tea) for a perfect tart-sweet pairing. Arrange on a flat wooden tray with fresh mint leaves for a traditional aesthetic. These make wonderful gifts when individually wrapped in parchment paper and tied with twine. Pair with a side of fresh seasonal berries or a drizzle of ginger syrup for a modern twist. Enjoy as a light breakfast or a sophisticated afternoon tea snack.