Jeungpyeon

Jeungpyeon (also known as sulgi, steamed alcohol rice cake) is a variety of Korean traditional rice cake made by fermenting rice flour dough with nuruk (a traditional Korean fermentation starter) and then steaming it. It is a type of tteok (rice cake) that has a unique, slightly alcoholic flavor due to the fermentation process.

History

The history of Jeungpyeon dates back to the Joseon Dynasty, where it was often used in ancestral rites, festive occasions, and as a special treat for guests. The process of making Jeungpyeon was considered an art form and was often passed down through generations.

Preparation

Jeungpyeon is made by mixing rice flour with water and nuruk, a traditional Korean fermentation starter. The mixture is then left to ferment for several hours or overnight, during which time the nuruk breaks down the starches in the rice flour into sugars, producing a slightly sweet, alcoholic flavor. After fermentation, the dough is steamed until it becomes a soft, chewy rice cake.

Cultural Significance

Jeungpyeon holds a significant place in Korean culture. It is often prepared for Chuseok, the Korean harvest festival, and other special occasions. It is also commonly used in ancestral rites, known as Jesa, as a symbol of respect and remembrance for ancestors.

See Also

• Tteok
• Korean cuisine
• Chuseok
• Jesa

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