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Cereals and bread from Korea
Non-glutinous rice flour is mixed with makgeolli (unfiltered rice liquor), sugar, salt and warm water. Yeasts and lactic bacteria from the liquor raise the dough in three stages, with the gas stirred out between them, and the risen dough is steamed into a soft, spongy, slightly sour cake. Its acidity helps it keep, so it is a summer rice cake. Made in 7 steps over 4.3 days – 4.7 days. The longest step, keep at room temperature, 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 at room temperature |
|---|---|---|
| Temperature | 35–40 °CReported[yoon2003] | Mix with makgeolli, sugar, salt and warm water |
| Acidity | pH 4.1–4.8Measured[lim2017] | Let it rise, stir out the gas, rise again |
| 450 g | Non-glutinous rice flour · Rice washed three times, soaked 8 h, drained 30 min, ground and sieved twice at 20 mesh[yoon2003] |
| 100 g | Makgeolli · Commercial makgeolli; it carries the live yeasts and lactic bacteria[yoon2003] |
| 200 g | Water · Warmed to 35–40 °C with the sugar and salt dissolved in it[yoon2003] |
| 100 g | Sugar · Needed for the rise; dough with no sugar barely swelled in one study[yoon2003][seo1992] |
| 5 g | Salt[yoon2003] |
| Starter | other: makgeolli (takju), which carries live yeasts and lactic acid bacteria |
Total time across the recorded steps: 4.3 days – 4.7 days
What changes: Washed rice soaks in water and swells
Output: soaked non-glutinous rice.
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
Jeungpyeon is leavened by makgeolli, a rice liquor that carries live yeasts and lactic bacteria, so it rises in hours. Puto and idli batters instead ferment on their own, overnight or longer. It is made from rice flour alone, needs sugar to rise, and its gas is stirred out between rises.
The finished dough reached pH 4.12–4.79 in one study, and its acidity is why it keeps better than other rice cakes. In one study it was kept 4 days at room temperature and hardened day by day.
Every number is labelled with how it is known. How this atlas is made
Korean cookbooks of the 1600s, Jubangmun and Eumsik dimibang (1670), already describe rice flour mixed with liquor brewed with nuruk, left somewhere warm until it swells, and steamed. Later cookbooks through the 1900s record it, and it was served at royal banquets. FAO lists it as kichudok, a household cake for special occasions.
