Bupyeon
Korean rice cake variety
From Wikipedia, the free encyclopedia
Bupyeon (Korean: 부편) is a type of steamed tteok (rice cake) used in traditional Korean weddings.[1] It is a local specialty of Miryang, South Gyeongsang Province.[1]
Bupyeon at a doljanchi (first-birthday party) | |
| Type | Tteok |
|---|---|
| Place of origin | Korea |
| Region or state | Gyeongsang Province |
| Associated cuisine | Korean cuisine |
| Main ingredients | Glutinous rice flour |
| Korean name | |
| Hangul | 부편 |
| RR | bupyeon |
| MR | pup'yŏn |
| IPA | pu.pʰjʌn |
Preparation
Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey.[2] The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).[2]
