Type | Tteok |
---|---|
Place of origin | Korea |
Region or state | Gyeongsang Province |
Associated cuisine | Korean cuisine |
Main ingredients | Glutinous rice flour |
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]
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]