It has a slight scent of alcohol, but the actual alcohol content is very minimal.
The texture is soft on the inside and slightly chewy on the outside.
The main ingredients are makgeolli and either corn flour or wheat flour.
I like it even more because it has a subtle sweetness.
These days, food tends to be too intense in flavor. 😛
by BeyondYHwan
7 Comments
One of my favorite! You’re a lucky man!
Ooh! That looks delicious!
Is it a steamed bread? I cannot eat gluten, but I would love to see if the recipe could be made with a gluten-free flour.
You could use yeast to ferment the rice flour dough to avoid gluten. Baking powder could be added to help rise and keep fluffy.
Omg if your wife got this from 강원도, I love this place, it’s the best! I’m drooling over the memory of it
That sounds amazing.
I saw Maangchi make this once! Yum, seems like it would be really nice with coffee or tea in the morning.
I just saw this at my local market and wasn’t sure what it was. The vendor was basically scooping it in bags haha. Now I am going to try it!