1. Historical Context: Secret of Rice Cake That Doesn't Spoil in Summer

If the West has 'Sourdough', Korea has 'Jeungpyeon'. Also known as 'Sool-tteok' (Alcohol Rice Cake), Jeungpyeon is a traditional fermented rice cake enjoyed since the Joseon Dynasty. What makes it unique is that it is the only Korean rice cake that undergoes a 'Fermentation' process.

In the days before refrigerators, food spoiled quickly in Korea's hot and humid summers. However, our ancestors discovered that mixing rice dough with Makgeolli prevented spoilage. The alcohol and fermentation byproducts in Makgeolli inhibited the growth of spoilage bacteria. This aligns perfectly with the principle of Western sourdough extending bread's shelf life. Jeungpyeon is not just a rice cake; it is the archetype of 'K-Sourdough', born to overcome Korea's climate.

2. Fermentation Science: Natural Preservative by Lactobacillus

Makgeolli is a traditional Korean rice wine made from rice, water, and Nuruk (fermentation starter). Inside, not only Yeast but also a vast amount of 'Lactobacillus' thrive. The microbial activity during Jeungpyeon fermentation is dynamic.

• Leavening: Yeast consumes sugar and releases CO2, puffing up the dough like a sponge. Despite lacking gluten, fermentation gases create fine air pockets for a fluffy texture.
• Flavor: Lactobacilli produce Lactic acid and Acetic acid, creating a unique sour aroma similar to Western sourdough, which stimulates the appetite.
• Anti-staling: The organic acids produced lower the dough's pH (slightly acidic), preventing bad bacteria growth and retarding starch retrogradation, keeping it chewy for days.

3. Master Recipe: 100% Rice Fermented 'Makgeolli Sponge'

An authentic method fermenting solely with the power of fresh Makgeolli, without commercial yeast. Through a 3-stage fermentation process, yeast multiplies exponentially, creating a texture as soft as Castella despite being a rice cake.

4. 2026 Trends: Game Changer in Gluten-Free Market

As the global 'Gluten-Free' market explodes, Jeungpyeon is emerging as a perfect alternative. Unlike existing GF breads that mimic texture with additives (gums, emulsifiers), Jeungpyeon achieves a bread-like sponge structure using 100% natural ingredients and fermentation.

In 2026, we anticipate global attention not only for traditional steamed forms but also for applications like 'Baked Jeungpyeon' (crispy crust from oven baking), 'K-Baguette' using rice sourdough, and 'Rice Sourdough Pizza Dough'. Korea's Nuruk and Makgeolli are becoming the new frontier of global baking science.