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Tuesday, November 28, 2023

Makgeolli bread (Sulppang: 술빵) recipe by Maangchi

Sulppang is a particular bread with the candy, fluffy, and barely tangy style of makgeolli, a Korean rice liquor. Regardless of the dough being combined with makgeolli, by the point this bread is able to eat, all traces of alcohol have properly evaporated throughout the steaming course of. This fashion, everybody can get pleasure from it!

You could find this scrumptious bread at giant Korean markets, open-air markets, or freeway relaxation space retailers in Korea. A single piece of sulppang is actually filling, making it a satisfying alternative for a snack or paired with a refreshing glass of milk for a easy lunch. What really units this bread aside is its distinctive aroma and spongelike fluffiness. It comprises the scent of makgeolli, and when completely risen, there are a ton of tiny air pockets within the bread that make it irresistibly fluffy.

You should use home made makgeolli with energetic enzymes or discover makgeolli at a Korean grocery retailer. For retailer purchased, make sure you purchase makgeolli labeled with the Korean character “생” (saeng) which suggests uncooked or raw. The enzymes create carbon dioxide inside the dough, which supplies this bread its spectacular rise. Some makgeolli manufacturers within the retailer endure warmth therapy to increase their shelf life, rendering the enzymes inactive. So make sure you select the proper makgeolli!

Korean rice wine (makgeolli)

Over time, a lot of you’ve requested this recipe, and I’ve tried to make one of the best sulppang potential. I did many experiments whereas growing the recipe and located that including some apple actually enhances the style and texture. I additionally discovered that including some energetic dry yeast makes the dough rise sooner.

Listed here are a number of extra good suggestions for you:

  • Commercially offered makgeolli usually comprises added sugar or sweeteners, which may have an effect on the general sweetness of your bread. When utilizing home made makgeolli, add a bit extra sugar.
  • In the event you can’t discover contemporary beans, soak dried beans in water in a single day earlier than utilizing.
  • Be certain to not add an excessive amount of apple as it might make the bread too moist throughout steaming. Just a bit is loads.

The following tips will assist you obtain the right sulppang with the proper steadiness of flavors and textures. Pleased steaming!


Serves 4

  • 2 cups makgeolli (home made or retailer purchased)
  • ⅓ cup sugar (or Swerve zero calorie sweetener)
  • 2 teaspoons dry yeast (7 grams)
  • ½ teaspoon kosher salt
  • 2½ cups all-purpose flour
  • ½ cup price of apple, lower into small cubes
  • ½ cup of contemporary cranberry beans (or every other contemporary beans)


Getting ready the dough

  1. Start by taking your makgeolli out of the fridge and permitting it to return to room temperature.
  2. To open the makgeolli, first shake the bottle to combine it nicely. Then take the bottle in each fingers and press the center along with your thumbs. Do that for a number of seconds, to calm it down. Crack the cap slightly bit and if there isn’t any sound, open all of it the best way. In the event you hear air speeding, shut the lid and therapeutic massage the bottle a number of extra instances earlier than making an attempt once more, till no extra bubbles come up.
  3. Switch the makgeolli to a heavy chrome steel pot and warmth it over medium-high warmth for about 30 seconds, stirring with a picket spoon till it reaches a lukewarm temperature of about 100°F (40°C).
Pouring makgeolli
  1. Take away the pot from the warmth, then stir within the sugar (or Swerve) and add yeast. Let it stand for 1 minute till the yeast turns into frothy.
Adding yeast
  1. Add flour and salt. Totally combine with a picket spoon (or rice scoop) till the dough is easy with none lumps.
Mixing dough
  1. Cowl and let it sit for two hours. Examine if the dough has a number of small bubbles popping as much as the floor. If there aren’t a whole lot of bubbles, let it sit a bit longer.
Bubbling dough

Steaming the bread

  1. Moist a big cotton fabric (or use a steamer liner) with chilly water and place it within the backside of a steamer basket, making certain the perimeters lengthen over the edges of the basket.
  2. Rigorously pour the dough into the steamer basket, on prime of the fabric.
Pouring dough
  1. Sprinkle the beans and apple items evenly over prime, and permit it to rise for half-hour.
Rising dough
  1. Carry 3 inches of water to a boil in your steamer. Add the steamer basket along with your dough. Shut the lid and pull the fabric’s edges that hang around of the basket over prime of the lid.
Pulling edges of cloth
  1. Steam the bread for 35 minutes over medium excessive warmth.
Sulppang, makgeolli bread (술빵)
  1. As soon as achieved, take away the steamer from the warmth, and take off the lid. Utilizing each fingers, seize the perimeters of the cotton fabric and thoroughly elevate it up with the bread. Take it out of the steamer and place it on a big reducing board or one other work floor.
  2. Enable the bread to chill for some time, then take away the cotton fabric and lower the bread into a number of items.


  1. Serve instantly. If you wish to freeze some for later, wrap each bit in plastic wrap and put them in a plastic bag or an hermetic container first.
Slice of sulppang

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