Sweet and Moist Pumpkin Makgeolli Bread (Soolppang)
Nostalgic Snack! How to Make Baek Jong Won’s Pumpkin Makgeolli Bread: Easy and Delicious Traditional Treat
Introducing a recipe for a nostalgic, sweet, and chewy pumpkin makgeolli bread (soolppang) that anyone can easily make with makgeolli (Korean rice wine) and flour you likely have at home. The addition of moist pumpkin enhances the flavor for a truly special treat.
Soolppang Dough Ingredients
- 2 cups (approx. 400ml) Fresh Makgeolli
- 4.5 cups (approx. 410g) Flour (all-purpose or cake flour)
- 1 cup (approx. 200g) Sugar
- 1 Tbsp (tablespoon) Korean Sea Salt (Kkot-sogeum)
- 2 Fresh Eggs
- 300g Ripe Pumpkin (net weight after peeling and deseeding)
- 5 Tbsp (tablespoon) Canned Corn Kernels (drained)
Cooking Instructions
Step 1
First, pour 2 cups of fresh makgeolli into a large bowl. Makgeolli at room temperature, not cold, is best for fermentation.
Step 2
Add 1 cup of sugar to the makgeolli. While the pumpkin adds sweetness, a moderate amount of sugar is needed for the overall sweetness of the bread.
Step 3
Add 1 level tablespoon of Korean sea salt. Salt enhances sweetness and adds depth to the dough’s flavor.
Step 4
Using a whisk or spatula, gently stir the mixture until the sugar and salt are fully dissolved in the makgeolli. Once dissolved without lumps, proceed to the next step.
Step 5
Sift 4.5 cups of flour into the dissolved makgeolli mixture. Sifting the flour helps prevent lumps and makes the dough smoother.
Step 6
Using a spatula, mix lightly until the flour is just incorporated. Avoid overmixing, as this can develop gluten and make the bread tough.
Step 7
Now, crack 2 fresh eggs into the dough.
Step 8
Using the spatula, stir well to combine the eggs with the dough until smooth and lump-free. It might seem lumpy at first, but it will become smoother with gentle mixing.
Step 9
If you find that flour lumps are difficult to dissolve, switch to a whisk. Using a whisk will make it much easier to achieve a smooth dough. This tool helps in creating a silky-smooth batter without lumps.
Step 10
Cover the smooth dough with plastic wrap or a lid and let it ferment in a warm place for 2 to 3 hours. I used my oven’s proofing function at 40°C (104°F) for 2 hours. Successful fermentation will result in the dough doubling in size.
Step 11
While the dough is fermenting, wash the pumpkin thoroughly, peel it, remove the seeds, and slice it thinly. Thin slices will help it cook faster.
Step 12
After 2 hours of fermentation, check the dough. If you see bubbles on the surface, the dough has a slightly elastic texture, and it has puffed up, fermentation has been successful.
Step 13
Once the dough has finished fermenting, add the thinly sliced pumpkin and the well-drained canned corn kernels. The corn adds sweetness and a delightful pop of texture.
Step 14
Using a spatula, gently fold the pumpkin and corn into the dough, ensuring they are evenly distributed without crushing the ingredients.
Step 15
Line your steamer with a damp cheesecloth or parchment paper. I used a 21cm (8-inch) springform pan lined with parchment paper to prevent sticking. Lightly greasing the pan’s bottom and sides can also help.
Step 16
Carefully pour the dough mixed with pumpkin and corn into the prepared mold. Remember that the dough will rise, so fill the mold only about 70-80% full.
Step 17
Fill the steamer pot with a generous amount of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and place the steamer basket with the mold inside. Steam for 20 to 30 minutes. Keep the lid tightly closed to trap the steam.
Step 18
After about 20 minutes of steaming, insert a skewer or chopstick into the thickest part of the bread to check for doneness. If batter sticks to the skewer, it needs more time to cook.
Step 19
If it’s not fully cooked, re-cover the lid and steam for an additional 10 to 15 minutes. The bread is done when the skewer comes out clean.
Step 20
Your hot and steamy pumpkin soolppang is ready! The pumpkin gives it a beautiful color and a sweet aroma. It has puffed up nicely during steaming, creating an appealing look.
Step 21
Let the finished pumpkin soolppang cool slightly before slicing and serving. While slicing with a knife is fine, tearing it apart by hand while it’s still warm best captures its unique chewy and fluffy texture. It might not be an extravagant dish, but it’s a comforting and delicious treat that evokes childhood memories. Enjoy baking and sharing with your loved ones!
