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]
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 |
| Korean name | |
| Hangul | 부편 |
|---|---|
| Revised Romanization | bupyeon |
| McCune–Reischauer | pup'yŏn |
| IPA | [pu.pʰjʌn] |
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 jujubeorgotgam (dried persimmon), and steamed in siru (steamer).[2]
 | This Korean dessert-related article is a stub. You can help Wikipedia by expanding it. |
