''Bupyeon'' () is a type of steamed ''

tteok ''Tteok'' () is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous rice, glutinous and non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ...

'' (rice cake) used in traditional Korean weddings. It is a local specialty of Miryang, South Gyeongsang Province.

Preparation

Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

powder,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...

powder, and

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

. The cakes are then coated with white '' gomul'' (dressing powder) made with ''geopi-pat'' (husked

adzuki bean ''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East A ...

s, often the black variety), garnished with thin strips of jujube or '' gotgam'' (dried persimmon), and steamed in '' siru'' (steamer).

References

Glutinous rice dishes Stuffed dishes Tteok {{Korea-dessert-stub

Preparation

See also

References