Sulppang (Steamed Rice Wine Bread)
A nostalgic snack of soft steamed bread fermented with makgeolli (Korean rice wine) and steamed in a steamer.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This soft sulppang is made by steaming a batter of makgeolli and flour, with no oven or heavy whipping required. Placing the bowl over warm water helps shorten the fermentation time, and covering the batter with a damp cotton cloth in the steamer keeps the top smooth. It is a simple, approachable snack for anyone to make.
- Servings
- about 3–4 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Flour200 g (cake flour or all-purpose flour)
- Makgeolli (Korean rice wine)120 g
- Egg2-3 (2 large ones)
- Brown sugar100 g
- Salt0.5 tsp
- Baking powder2 tsp
- Raisins or green peas100 g
- Instead of raisins or green peas, you can use any ingredients you like.
- Cover with plastic wrap like this and ferment at room temperature for 2-3 hours. Placing the bowl of batter over hot water can shorten the fermentation time. I fermented it over hot water for 2 hours.
Steps
Instead of raisins or green peas, you can use any ingredients you like.
Combine the flour, baking powder, and salt all together and sift 2-3 times.
My eggs were large, so I used 2. If they are small, you can use 3.
Beat the eggs, add the brown sugar little by little, and dissolve it with a whisk.
Once the sugar is completely dissolved, pour in the makgeolli (Korean rice wine).
Add the flour and mix.
Finally, add the raisins or peas and mix.
Cover with plastic wrap like this and ferment at room temperature for 2-3 hours.
It will rise significantly compared to the initial batter.
Placing the bowl of batter over hot water can shorten the fermentation time.
I fermented it over hot water for 2 hours.
Line a bowl with a wet cotton cloth and pour in the batter.
Cover the batter with the cloth and steam in a preheated steamer for about 30 minutes.
If you do not cover the batter, the surface will turn out bumpy.
A large loaf of sulppang is finished.
It is really simple, right?
Ppunwife's tips
- Placing the bowl of batter over hot water can shorten the fermentation time.
- Cover the batter with a cotton cloth and steam in a preheated steamer for about 30 minutes. If you do not cover the batter, the surface will turn out bumpy.
FAQ
Is there a way to shorten the fermentation time?
Placing the bowl of batter over warm water while it ferments helps reduce the time.
Why do you need to cover the batter with a cloth when steaming?
If you steam without covering the batter with a damp cotton cloth, the surface of the finished bread can turn out bumpy.
Can I use other toppings instead of raisins or green peas?
Depending on your preference, you can mix in any ingredients you like instead of raisins or green peas.
What kind of flour is best to use?
You can use either cake flour or all-purpose flour.
