You can make delicious jeungpyeon with reduced sodium by serving it with butter jam containing rice flour.
Calories
59kcal
Carbs
14.6g
Protein
0.3g
Fat
0g
Sodium
20.7mg
Ingredients
Main
Others
Malt(100g), Rice(50g), Roasted Grain Powder(50g), Makgeolli (Rice Wine)(50g), Jujube(3pcs), Pine Nuts(10g), Cactus Fruit(30g), Flour(20g), Glutinous Rice Flour(200g), Butter(10g), Sugar(100g), Agar(10g)
Finding these ingredients in the US
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- JujubeDried jujubes (Korean red dates) are at Korean and Chinese markets. In savory dishes, leave them out rather than substituting raisins.
Nutrition Facts
Per 100g of main ingredientsRice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
Jujube
- Rich in vitamin C (86mg) — acts as an antioxidant and helps you absorb iron
- Contains natural sugars (24g) — provides quick energy for daily activities
Pine Nuts
- Rich in iron (6mg) — helps your blood carry oxygen
- Rich in protein (17g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add water to the malt and rub by hand.
🔍Once the malt produces clear water, strain through a sieve, add rice, and let it ferment for about 3 hours; once the rice grains float, add sugar and boil.
🔍Soak the agar in water.
🔍Add the soaked agar to the sikhye, pour into a mold, and set.
🔍Mix flour, butter, and sugar into the roasted grain powder and boil briefly to make jam.
🔍Add hot makgeolli and cactus fruit to the glutinous rice flour, knead, steam in a steamer to make watermelon-shaped jeungpyeon, and plate together with sikhye, yanggaeng, and butter jam.