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Jeungpyeon

A soft, spongy Korean rice cake fermented with unpasteurized rice wine and steamed. It features a delicate sweetness, mild tangy aroma, and elegant jujube garnish.

265 minMediumServes 6180 cal/serving

KoreanDessertFermentedVegetarianVeganHalal-friendlyKosher-styleDairy-FreeEgg-FreeSoy-FreePork-FreeShellfish-FreeSesame-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 4 cups wet-milled rice flour
  • 1/2 cup unpasteurized makgeolli
  • 1/2 cup warm water
  • 6 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 4 dried jujube dates, sliced
  • 2 tbsp pine nuts

Instructions

  1. 1

    In a large bowl, mix 6 tbsp granulated sugar, 1/2 tsp fine salt, 1/2 cup unpasteurized makgeolli, and 1/2 cup warm water until sugar completely dissolves.

  2. 2

    Sift in 4 cups wet-milled rice flour and whisk until a smooth batter forms without lumps.

  3. 3

    Cover the bowl tightly with plastic wrap and ferment in a warm spot for 4 hours until tiny bubbles cover the surface.

  4. 4

    Gently stir the batter to release trapped air bubbles and divide into greased mini silicone molds.

  5. 5

    Decorate the top of each cake with 4 sliced dried jujube dates and 2 tbsp pine nuts.

  6. 6

    Steam over boiling water on high heat for 20 minutes, then rest off heat for 5 minutes before unmolding.

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Questions

What is Jeungpyeon?

A soft, spongy Korean rice cake fermented with unpasteurized rice wine and steamed. It features a delicate sweetness, mild tangy aroma, and elegant jujube garnish. This reference files it under Korean dessert: fermented, rated medium and about 265 minutes start to finish.

How much time should I plan for Jeungpyeon?

As written, 265 minutes: 240 of prep and 25 of cooking. The longest single stretch is step 3 (4 hours): "Cover the bowl tightly with plastic wrap and ferment in a warm spot for 4 hours until tiny bubbles cover the surface."

What should Jeungpyeon look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until tiny bubbles cover the surface.

What can I use instead of pine nuts in Jeungpyeon?

The entry for Jeungpyeon calls for 2 tbsp pine nuts. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Does Jeungpyeon contain tree nuts?

Yes: 2 tbsp pine nuts. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Jeungpyeon?

It is not a good candidate. Keep Jeungpyeon covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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