Soft, airy sulppang made with makgeolli (Korean rice wine) for a naturally light rise and gentle tang. This traditional Korean steamed bread gets a modern lift from fine cornmeal, creating a more flavorful, tender crumb perfect for a simple snack or breakfast.
I still remember walking through the local market with my mother, where large pots of sulppang (술빵) steamed away in the corner. The air was warm and slightly sweet, and she would always buy a few pieces for us to share as we wandered. It was soft, warm, and comforting. The kind of bread you don’t forget.
Sulppang is made with makgeolli, a lightly fermented Korean rice wine that acts as a natural leavening agent. It gives the bread its gentle rise and subtle tang.