Sulppang, also known as Makgeolli bread, is a delightful delicacy that captures the sweet and tangy flavors of the famous Korean rice liquor. Despite being infused with makgeolli, the bread is completely alcohol-free due to the evaporation process during steaming. This pillowy soft bread can be found in various locations such as large Korean markets, open-air markets, or highway rest area shops. Its unique aroma and spongelike fluffiness make it an ideal snack or a simple lunch when paired with a glass of milk. For those seeking to replicate this delicious treat at home, be sure to use either homemade makgeolli with active enzymes or store-bought makgeolli labeled as “생” (saeng). Adding apple to the recipe enhances both the taste and texture, while active dry yeast aids in the dough’s quick rise. As commercially sold makgeolli may contain added sugar, adjust the recipe’s sugar amount accordingly. Don’t forget to soak fresh beans overnight and exercise caution when adding apple to avoid excessive moisture. When steaming the bread, a medium-high heat for approximately 35 minutes should yield the perfect results. Whether enjoyed immediately or stored in the freezer for later, Sulppang is a delectable treat that is sure to delight any palate.
Main Ingredients
Makgeolli bread, also known as Sulppang, is a special bread with the taste of makgeolli, a Korean rice liquor. The main ingredients for making Sulppang include makgeolli, flour, sugar, salt, yeast, apple, and fresh beans.
Makgeolli
Makgeolli is a traditional Korean alcoholic beverage made from fermented rice. It adds a unique flavor and aroma to the bread. Homemade makgeolli with active enzymes or store-bought makgeolli labeled as “생” (saeng) should be used in the recipe to ensure the best quality and taste.
Flour
Flour is the base ingredient for the bread dough. All-purpose flour or bread flour can be used to achieve the desired texture and structure of the bread.
Sugar
Sugar adds sweetness to the bread and helps with the fermentation process. The amount of sugar used may need to be adjusted depending on the sweetness of the makgeolli and personal preference.
Salt
Salt is an essential ingredient that enhances the overall flavor of the bread and helps balance the sweetness.
Yeast
Yeast is responsible for the fermentation and rising of the dough. Active dry yeast can be used to ensure a quicker rise and fluffy texture.
Apple
Adding apple to the bread recipe enhances the taste and texture. It adds a subtle sweetness and moisture to the dough, making the bread more enjoyable and flavorful.
Fresh Beans
Fresh beans can be soaked in water overnight before using in the bread dough. They add a nutritious element to the bread and can provide a slight crunch or texture.
Preparation
Before starting the process of making Sulppang, a few steps need to be taken to prepare the ingredients.
Choosing the Makgeolli
When choosing the makgeolli for the bread, it is essential to select homemade makgeolli with active enzymes or store-bought makgeolli labeled as “생” (saeng). This ensures that the bread will have the authentic taste and aroma of makgeolli. Commercially sold makgeolli may contain added sugar, so the amount of sugar used in the recipe should be adjusted accordingly.
Preparing the Apple
The apple should be peeled, cored, and finely chopped or grated. This preparation step ensures that the apple integrates well into the dough and provides the desired taste and moisture.
Soaking the Fresh Beans
Fresh beans, such as soybeans or mung beans, can be soaked in water overnight before using in the bread dough. This softens the beans and makes them easier to incorporate into the dough, resulting in a smoother texture.
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Making the Dough
Once the ingredients are prepared, the dough can be made using the following steps.
Mixing the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix these dry ingredients together thoroughly to ensure even distribution. This step is important as it contributes to the overall flavor and structure of the bread.
Adding the Wet Ingredients
To the bowl of dry ingredients, add the makgeolli, chopped or grated apple, and soaked fresh beans. Slowly incorporate these wet ingredients into the dry mixture, using a wooden spoon or your hands. Mix until a sticky dough forms.
Kneading the Dough
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Kneading helps develop the gluten in the flour, resulting in a soft and elastic dough. Continue kneading until the dough becomes smooth and no longer sticky.
Rising the Dough
After the dough is prepared, it needs to go through a rising process to achieve the desired light and fluffy texture.
Proofing the Dough
Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to proof in a warm and draft-free place for about 1-2 hours. During this time, the yeast will ferment, causing the dough to rise and double in size.
Checking for Proper Rise
After the proofing time, carefully uncover the bowl and observe if the dough has risen properly. It should have doubled in size and should feel soft and airy to the touch. If the dough has not risen adequately, it may need more time to proof, or there may be an issue with the yeast or temperature.
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Steaming the Bread
Once the dough has risen, it is ready to be steamed, bringing out the unique texture and flavors of Sulppang.
Preparing the Steamer
Fill a steamer pot or a large pot with water, ensuring that it does not touch the bottom of the steamer basket. Bring the water to a boil over medium-high heat. Meanwhile, prepare the steamer basket by lining it with parchment paper or a clean cloth to prevent sticking.
Steaming the Dough
Place the risen dough onto the prepared steamer basket and cover it with a lid. Steam the dough for approximately 35 minutes over medium-high heat. This steaming process cooks the dough, resulting in a fluffy and moist bread. Be careful not to overcook the bread, as it may become dense and dry.
Serving and Storing
Once the bread is steamed, it can be served immediately or stored for later use.
Serving the Bread
Sulppang is best enjoyed fresh and warm. After steaming, let the bread cool slightly before slicing it into individual portions. It can be served as a snack, enjoyed with a cup of tea, or paired with milk for a simple lunch.
Freezing for Later Use
If there is any leftover bread, it can be frozen for later use. Allow the bread to cool completely, then individually wrap each portion in plastic wrap or place them in a sealed freezer bag. Frozen Sulppang can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the bread at room temperature or reheat it in a steamer for a few minutes.
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Tips and Variations
To achieve the best results and customize the bread to personal preference, consider the following tips and variations.
Choosing the Right Makgeolli
Selecting high-quality makgeolli with active enzymes or “생” (saeng) labeled makgeolli is crucial for the authentic taste and aroma of the bread. Experiment with different types of makgeolli to find the one that suits your palate best.
Adjusting the Sugar Amount
Commercially sold makgeolli may contain added sugar, which can affect the sweetness of the bread. Adjust the amount of sugar used in the recipe according to the sweetness of the makgeolli and personal preference.
Soaking the Beans
Soaking fresh beans overnight helps soften them and ensures they integrate well into the dough. Experiment with different types of beans and soaking times to achieve the desired texture and flavor.
Avoiding Excess Moisture
Be mindful not to add too much apple to the dough, as it can make the bread too wet during the steaming process. Finding the right balance of apple ensures a moist but not soggy bread.
Steaming Time
The bread should be steamed for approximately 35 minutes over medium-high heat. However, the cooking time may vary depending on the size and thickness of the dough. Keep an eye on the bread while steaming to avoid overcooking or undercooking.
By following these steps and tips, you can successfully make Makgeolli bread at home. Enjoy the unique flavors and spongelike fluffiness of Sulppang and impress your family and friends with this delightful Korean delicacy.