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Adding local short description: "Korean rice cake variety", overriding Wikidata description "variety of tteok"
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{{Short description|Korean rice cake variety}}
{{Italic title}}
{{Infobox food
| name = ''Bupyeon''
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| image = Korean rice cake-Tteok-Bupyeon-01.jpg
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| caption = ''Bupyeon'' at a ''[[doljanchi]]'' (first-birthday party)
| alternate_name =
| country = [[Korea]]
| region = [[Gyeongsang Province]]
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| national_cuisine = [[Korean cuisine]]
| creator =
| year =
| mintime =
| maxtime =
| type = ''[[Tteok]]''
| course =
| served =
| main_ingredient = [[Glutinous rice flour]]
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| similar_dish =
| other =
}}
{{Infobox Korean name
{{Infobox Korean name
| title = Korean name
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|img=Korean rice cake-Tteok-Bupyeon-01.jpg
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| hangul = {{lang|ko|부편}}
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|caption=''Bupyeon'' displayed for ''[[doljanchi]]''
| hanja = none
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|hangul=부편
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| rr = bupyeon
|hanja=
| mr = pup'yŏn
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|rr=bupyeon
| koreanipa = {{IPA-ko|pu.pʰjʌn|}}
|mr=pup'yeon
}}
}}
'''''Bupyeon''''' is a variety of ''[[tteok]]'', or [[Korea]]n [[rice cake]], consisting of doughs of [[glutinous rice]] flour and a sweet filling and covered with ''[[gomul]]'', kind of powdered beans.<ref>{{cite web|url=http://engdic.nate.com/dicsearch/view.html?i=528227 |title=고물 |publisher=[[Nate]] Korean-English Dictionary |language=Korean}}</ref> It is a local specialty of [[Gyeongsang Province]], southeastern part of [[Korean peninsula]].<ref name="Doosan">{{cite web|url=http://101.encyber.com/search_w/ctdetail.php?masterno=798397&contentno=798397 |title=부편 |publisher=[[Doosan Encyclopedia]] |language=Korean}}</ref>
'''''Bupyeon''''' ({{Korean|hangul=부편|labels=no}}) is a type of steamed ''[[tteok]]'' (rice cake), used in traditional weddings.<ref name="Gim">{{Cite book|url=http://terms.naver.com/entry.nhn?docId=740938&cid=48169&categoryId=48221|title=Jeontong hollye eumsik|last=김|first=덕희|publisher=Kwang Moon Kag|year=2005|isbn=9788970933436|language=ko|script-title=ko:전통혼례음식|via=[[Naver]]}}</ref> It is a local specialty of [[Miryang]], [[South Gyeongsang Province]].<ref name="Gim" />


==See also==
== Preparation ==
Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted [[soybean]] powder, [[Cinnamomum cassia|cinnamon]] powder, and [[honey]].<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813118|title=bupyeon|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:부편|access-date=3 June 2017}}</ref> The cakes are then coated with white ''[[gomul]]'' (dressing powder) made with ''geopi-pat'' (husked [[adzuki bean]]s, often the [[black adzuki bean|black variety]]), garnished with thin strips of [[jujube]] or ''[[gotgam]]'' (dried [[Diospyros kaki|persimmon]]), and steamed in ''[[siru]]'' (steamer).<ref name="Doo" />
*[[Tteok]]
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*[[Korean cuisine]]
*[[Doljanchi]]


==References==
== See also ==
* ''[[Danja (food)|Danja]]''
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{{Reflist}}
* ''[[Gyeongdan]]''
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{{Korea-cuisine-stub}}

{{dessert-stub}}
== References ==
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{{Reflist|30em}}

{{Rice Cakes}}

[[Category:Glutinous rice dishes]]
[[Category:Stuffed dishes]]
[[Category:Tteok]]
[[Category:Tteok]]


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{{Korea-dessert-stub}}

Revision as of 20:57, 23 January 2024

Bupyeon
Bupyeon at a doljanchi (first-birthday party)
TypeTteok
Place of originKorea
Region or stateGyeongsang Province
Associated cuisineKorean cuisine
Main ingredientsGlutinous rice flour
Korean name
Hangul
부편
Revised Romanizationbupyeon
McCune–Reischauerpup'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]

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

References

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


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