Bupyeon

Bupyeon

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
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 Korean 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

1. 김, 덕희 (2005). Jeontong hollye eumsik 전통혼례음식 (in Korean). Kwang Moon Kag. ISBN 9788970933436 – via Naver.
2. "bupyeon" 부편. Doopedia (in Korean). Doosan Corporation. Retrieved 3 June 2017.