Bupyeon
Korean rice cake variety
- Media: Bupyeon
Korean name | |
Hangul | 부편 |
---|---|
Revised Romanization | bupyeon |
McCune–Reischauer | pup'yŏn |
IPA | [pu.pʰjʌn] |
Bupyeon (부편) is a type of steamed tteok (rice cake), used in traditional weddings.[1] It is a local specialty of Miryang, South Gyeongsang Province.[1]
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]
See also
- Danja
- Gyeongdan
References
- ^ a b 김, 덕희 (2005). Jeontong hollye eumsik 전통혼례음식 (in Korean). Kwang Moon Kag. ISBN 9788970933436 – via Naver.
- ^ a b "bupyeon" 부편. Doopedia (in Korean). Doosan Corporation. Retrieved 3 June 2017.
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