![]() Jeungpyeon topped with black sesame seeds | |
Alternative names | Sultteok |
---|---|
Type | Tteok |
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Serving temperature | 15–25 °C (59–77 °F) |
Main ingredients | Rice flour, makgeolli |
200 kcal (837 kJ)[1] | |
Korean name | |
Hangul | 증편 |
---|---|
Hanja | 蒸편 |
Revised Romanization | jeungpyeon |
McCune–Reischauer | chŭngp'yŏn |
IPA | [tɕɯŋ.pʰjʌn] |
Hangul | 술떡 |
Hanja | (none) |
Revised Romanization | sultteok |
McCune–Reischauer | sulttŏk |
IPA | [sul.t͈ʌk̚] |
Jeungpyeon (Korean: 증편), also called sultteok (술떡), is a variety of tteok (rice cake) made by steaming rice flour dough prepared with makgeolli (rice wine).[2][3]