Sulppang (Makgeolli bread: 술빵)

Yeast Leavening via Makgeolli

In this masterclass, celebrated Korean cook Maangchi introduces chefs to the traditional technique of making sulppang (Korean steamed alcohol bread). At the heart of this recipe is makgeolli, an unfiltered, lightly sparkling Korean rice wine. Rather than relying solely on conventional baking yeasts, sulppang utilises the natural, active yeasts present in unpasteurised makgeolli to leaven the batter. This traditional fermentation method imparts a distinctively complex, sweet-sour dairy aroma and a tender, spongy crumb that is impossible to replicate with dry yeast alone. For development chefs looking to expand their global pastry repertoire, mastering this fermentation-driven batter is a superb lesson in utilising regional beverages as functional leavening agents.

Enhancing Structure and Flavour with Apple

While traditional sulppang is often studded with black beans or raisins, Maangchi lifts the classic street-food snack by incorporating fresh apple. The inclusion of apple slices introduces a delicate acidity and textural contrast to the soft, pillowy crumb of the steamed loaf. To achieve the perfect rise, the batter must be mixed thoroughly and left to ferment in a warm environment until it expands and develops a characteristic bubbly structure. Chefs must monitor this fermentation stage closely, as ambient room temperature dictates the speed of the yeast activity. Once proofed, the batter is transferred to a lined steamer, decorated with fruit, and prepared for the final thermal transformation.

The Steaming Process and Alcohol Evaporation

Unlike Western baked goods that rely on dry oven heat to develop a crust, sulppang is cooked entirely via steaming. This wet-heat method keeps the bread incredibly moist, yielding an elastic, cloud-like texture. A key technical reassurance for professional menus is the complete evaporation of alcohol during the steaming process. The heat volatilises the ethanol, leaving the finished loaf entirely non-alcoholic and safe for all diners, while preserving the deep, fragrant esters of the rice wine. To ensure success, chefs must secure the lid of the steamer to prevent condensation from dripping onto the rising bread, which would ruin the smooth, glossy surface of the finished loaf. The result is an aromatic, visually striking steamed bread that bridges the gap between heritage preservation and modern pastry innovation.