Authentic Korean Jeungpyeon (Steamed Rice Cake) Recipe

Ingredients

2 cups of sweet rice flour
1 cup of water
1/4 cup of sugar
1/2 cup of makgeolli (Korean rice wine)
1 teaspoon of yeast
1/2 cup of warm water
1/2 cup of dried jujubes (red dates), pitted and sliced
1/2 cup of pine nuts
1/2 cup of cooked short-grain rice

Steps and instructions

Mix the yeast and warm water in a small bowl. Leave it for about 10 minutes until it becomes frothy.
Combine the sweet rice flour, sugar, makgeolli, and yeast mixture in a large bowl.
Mix well until the mixture is smooth and no lumps are visible. Cover the bowl with a clean towel and let it ferment in a warm place for about 3 hours.
After fermentation, the batter should have bubbles on the surface and a sour smell indicating that the fermentation process went well.
Add cooked short-grain rice to the batter and mix well.
Prepare a steamer by filling it with water and bring it to a boil.
While the water is heating, prepare the steam tray by lining it with a cotton cloth. Pour the batter into the cloth-lined tray and smooth the surface with a spatula.
Scatter the sliced jujubes and pine nuts over the batter.
Steam over high heat for about 20-30 minutes. You can check the doneness by inserting a skewer into the middle of the cake. If it comes out clean, the cake is done.
Remove from the heat and let it cool completely before slicing and serving.

Tools for making

Large mixing bowl - Used to mix the batter ingredients.
Small bowl - Used to activate the yeast with warm water.
Clean towel - Used to cover the bowl during fermentation.
Steamer - Used to steam the jeungpyeon cake.
Steam tray - Placed in the steamer to hold the batter.
Cotton cloth - Lined on the steam tray to prevent sticking and to absorb excess moisture.
Spatula - Used to smooth the surface of the batter in the steam tray.
Skewer - Used to check the doneness of the cake by inserting it into the middle.

Recipe variations

Use brown rice flour instead of sweet rice flour for a healthier option.
Add chopped nuts or dried fruits to the batter for extra texture and flavor.
Replace makgeolli with water or coconut milk for a non-alcoholic version.
Add a pinch of cinnamon or nutmeg to the batter for a warm and aromatic twist.
Experiment with different fillings such as red bean paste, sweetened chestnuts, or sesame seeds.
Try steaming the jeungpyeon in individual muffin cups or silicone molds to create individual servings.
For a savory version, omit the sugar and add chopped vegetables, minced garlic, and soy sauce to the batter. Steam as usual.
Add grated cheese to the batter for a unique cheesy jeungpyeon.
Replace the jujubes and pine nuts with dried cranberries and pistachios for a festive variation.
Make a gluten-free version by using gluten-free flour blends or rice flour instead of sweet rice flour.

Recipe overview

Jeungpyeon, also known as Sultteok, is a traditional Korean steamed rice cake that is typically enjoyed during Chuseok, Korea's Harvest Moon Festival. This delightful dessert is made from fermented sweet rice flour, and accented with dried jujubes and pine nuts for a subtle, natural sweetness and a satisfying crunch. The fermentation process gives Jeungpyeon a distinct tangy flavor, balanced by the delicate sweetness of the rice. Expect a fun and rewarding culinary project, as you'll have the opportunity to engage with authentic Korean cooking techniques, like fermenting and steaming. The result is a beautifully textured, mildly sweet, and slightly alcoholic dessert that's sure to impress. Enjoy Jeungpyeon as a dessert or a snack - it's a wonderful introduction to the world of Korean rice cakes!

Common questions

Can I substitute sweet rice flour with regular rice flour? No, sweet rice flour (also known as glutinous rice flour) is essential for the texture and consistency of jeungpyeon. Regular rice flour will not yield the same results.
Can I use a different type of rice wine instead of makgeolli? Makgeolli is the traditional Korean rice wine used in jeungpyeon. While you can experiment with different types of rice wine, using makgeolli will give the most authentic flavor to the dish.
Can I omit the pine nuts or jujubes? Yes, you can omit the pine nuts or jujubes if you prefer. They add flavor and texture to the jeungpyeon but are not essential to the recipe.
How should I store leftover jeungpyeon? Store leftover jeungpyeon in an airtight container at room temperature. It is best consumed within 1-2 days for optimal taste and texture.
Can I freeze jeungpyeon? Yes, you can freeze jeungpyeon. Allow it to cool completely, wrap it tightly in plastic wrap or place it in an airtight container, and freeze for up to 1 month. Thaw it at room temperature before reheating or consuming.

Serving dishes and utensils

Steamer - A steamer is needed to steam the jeungpyeon cake. It should have a steaming tray and a lid to create the steam chamber.
Cotton cloth - A cotton cloth is used to line the steam tray and prevent the batter from sticking to the tray during steaming.
Spatula - A spatula is useful for smoothing the surface of the batter in the steam tray.
Skewer - A skewer is used to check the doneness of the jeungpyeon cake. It should be inserted into the middle of the cake, and if it comes out clean, the cake is ready.
Knife - A knife is needed to slice the cooled jeungpyeon cake before serving.
Plate - Plates are used to serve the sliced jeungpyeon cake.
Serving tray - A serving tray can be used to present the jeungpyeon cake slices in an attractive manner.

Origin stories

Jeungpyeon, also known as Sultteok, is a variety of rice cake from Korea that is steamed and fermented. This traditional dish is often enjoyed during the festive season of Chuseok, when Koreans pay respects to their ancestors. However, its fascinating origin is rooted in practicality rather than celebration. During the era of the Three Kingdoms, soldiers would carry uncooked dough with them on their campaigns and steam these cakes in their helmets! Today, the helmets are replaced by modern steamers, but the essence of Jeungpyeon, a testament to Korean resilience and ingenuity, remains the same.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.