FERMENTED · Medium · 2.5 hr
Jeungpyeon — Makgeolli Sul Tteok (Spongy)
By Dduk Curator
Fermented sul tteok — makgeolli yeast gives tang and open crumb.
TL;DR
Fermented sul tteok — makgeolli yeast gives tang and open crumb.
Prep 20 min + 2hrCook 25 minServes 8
Ingredients
- 300g mepssal flour
- 100ml makgeolli
- 5g yeast
- 30g sugar
- Warm water 150ml
Steps
- Proof 2hr bubbly, pour, steam 25 min.
Tips
- Batter pancake-thick, not dough.
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.
- Everyday tteok shop staples →Garae and tteokguk slices you buy weekly, not for a wedding tower.