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Cereals and bread from Korea
Rice flour is mixed with makgeolli (unfiltered rice wine), sugar, salt and water. Yeasts and lactic bacteria from the makgeolli raise the dough in rises of a few hours, with the gas stirred out between them, and the risen dough is steamed into a soft, sponge-like, slightly sour cake. Korean Wikipedia says it is mainly eaten in summer.
| Rice flour100 g | Commercial rice flour in the lab recipes; Wikipedia describes sieved non-glutinous rice flour[lim2017][park2017][wp] |
| Makgeolli30 ml | Commercial makgeolli; it carries the live yeasts and lactic bacteria[lim2017][park2017] |
| Water40 ml | [lim2017][park2017] |
| Sugar (sucrose)25 g | Needed for the rise; dough with no sucrose did not expand in one study[lim2017][seo1992] |
| Salt (NaCl)1 g | [lim2017][park2017] |
| Starter | other: makgeolli (takju), which carries live yeasts and lactic acid bacteria |
Total time across the recorded steps: 4.2 days – 4.4 days
What changes: Starting material: sieved non-glutinous rice flour
In the lab studies commercial rice flour was used. Particle size of the flour did not change how far the dough expanded (Seo 1992, abstract). Output: rice flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rice flour is mixed with makgeolli (unfiltered rice wine), sugar, salt and water. Yeasts and lactic bacteria from the makgeolli raise the dough in rises of a few hours, with the gas stirred out between them, and the risen dough is steamed into a soft, sponge-like, slightly sour cake. Korean Wikipedia says it is mainly eaten in summer. Made in 6 steps over 4.2 days – 4.4 days. The longest step, keep after steaming, takes 4 days (Yoon S.-J. 2003). Saccharomyces cerevisiae and Lactobacillus plantarum, Lb. pentosus and Lb. brevis do most of the fermenting.
| Main step | 4 daysMeasured[yoon2003] | Keep after steaming |
|---|---|---|
| Temperature | 35 °CReported[seo1992][park2017][lim2017] | Let it rise, stir out the gas, rise again |
| Acidity | pH 4.1–4.8Measured[lim2017] | Let it rise, stir out the gas, rise again |
Jeungpyeon is leavened by makgeolli, a rice liquor that carries live yeasts and lactic bacteria, so the dough rises in hours in the lab studies. FAO groups it with puto and idli as a leavened steamed rice cake, but without the legumes of idli. It needs sugar to rise, and the gas is mixed out between rises.
The dough reached pH 4.12–4.79 after 6.5 h at 35 °C in one study of five makgeolli. Korean Wikipedia says it does not go off quickly.
Every number is labelled with how it is known. How this atlas is made
Korean Wikipedia says it is unclear when jeungpyeon was first eaten. It notes that sanghwa, a similar fermented cake brought from Yuan China, is recorded in the Goryeo period. The cake goes by several names, including gijeungtteok, gijitteok, sultteok and beong-geojitteok. FAO lists it as kichudok, made at household level in Korea and eaten on special occasions.
