DDUK · Medium · 2.75 hr
Jeungpyeon — Makgeolli Steamed Rice Cake
By Tteok Curator
Tangy, spongy steamed cake leavened with makgeolli and yeast — airy and tea-friendly.
TL;DR
Tangy, spongy steamed cake leavened with makgeolli and yeast — airy and tea-friendly.
Prep 20 min + 2 hr proofCook 25 minServes 8
Ingredients
- 300g mepssal flour
- 100ml makgeolli
- 5g yeast, 30g sugar
- 150ml warm water, 1/2 tsp salt
- Oil for pan
Steps
- Dissolve yeast + makgeolli + sugar, mix with flour and water, proof 2 hr bubbly.
- Pour into oiled pan, steam 25 min.
Tips
- Batter should be pancake-thick; thin batter = dense cake.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Wheat vs rice tteok for braising →Street tteokbokki chew lives on the hub, not this everyday-tteok journal.