Sulppang (Korean Makgeolli Bread)

Korean sulppang makgeolli bread sliced to show soft airy texture with raisins

Sulppang (Korean Makgeolli Bread)

Soft, airy sulppang made with makgeolli for a naturally light rise and gentle tang. This traditional Korean steamed bread is updated with fine cornmeal for a more tender, flavorful crumb.

Course Breakfast, Dessert, Snack

Cuisine Korean

Diet Vegetarian

Keyword Korean makgeolli bread, Korean steamed bread, Korean sweet bread, makgeolli bread, rice wine bread, sulppang

Servings

Calories 686

Author Hyegyoung K. Ford

Ingredients

3¼ cup (400 g) all-purpose flour
1 cup (160 g) fine cornmeal
1 cup (200 g) sugar
2 tsp (6 g) instant yeast see note below
1 tsp (5 g) baking powder optional
1 tsp (5 g) kosher salt
1¾ cups (430 ml) fresh makgeolli (Korean rice wine) room temperature, see note below
4 large eggs room temperature
½ cup (75 g) raisins plus more for topping

Instructions

Combine dry ingredients: Add flour, cornmeal, sugar, yeast, baking powder (if using), and salt to a bowl. Mix well.
Add liquids: Gently shake the makgeolli to mix in the settled yeast, measure the recipe amount then pour into the bowl with the eggs. Stir until smooth. Add more if the batter seems too thick.
Finish the batter: Fold in the raisins. The batter should be thick and pourable.
Let it rest: Cover and leave in a warm place until slightly puffy with small bubbles, about 1-2 hours
Steam: Line a steamer basket with a damp cloth and lightly sprinkle sugar. Pour in the batter and place over boiling water. Steam on medium heat for 20–25 minutes until set.
Cool and slice: Let it rest briefly, then remove, slice, and serve warm.

Video

Notes

Makgeolli tip:
If using pasteurized makgeolli, increase the instant yeast to double the amount for a reliable rise.

If using fresh (unpasteurized) makgeolli, you can reduce or skip the yeast. The batter will still rise, but it may take 3–4 hours.

Nutrition