Jeolpyeon (Korean Stamped Rice Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

Jeolpyeon is a smooth, lightly chewy plain rice cake pressed with a decorative pattern and brushed with sesame oil. We use a purchased stamp or textured mold so the home baker can reproduce the classic look. Makes 16 pieces in about 55 minutes.

Prep 25 min

Cook 30 min

Total 55 min

Yield 16 pieces

Diet Dairy free, Vegan

Ingredients

Adjust yield

pieces

3 ¾ cups (450 g)non-glutinous rice flour, dry, finely milled
¾ tsp (5 g)fine salt
½ cup (120 ml)hot water, about 175 F (80 C)
1 tbsp (15 ml)toasted sesame oil, for brushing

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Instructions

Stir the rice flour and salt together. Sprinkle the hot water over the flour and rub it between your fingers until the flour looks like damp sand.
Press the flour through a coarse sieve once to loosen it.
Line a steamer with a damp cloth. Spread the flour loosely, without packing, and steam over high heat for 25 minutes, until the cake is cooked through and no raw spots remain.
Transfer the hot dough to a lightly oiled bowl and knead or beat it with a spatula for 3 to 4 minutes until smooth and elastic.
Roll out to 1.5 cm (1/2 inch) thick and cut into pieces; roll each into a ball or short cylinder.
Press each piece flat with an oiled stamp so the pattern sits sharply on top.
Brush lightly with sesame oil on both sides and serve.

Tips

Oil the stamp between presses so the dough releases cleanly.
Keep the dough covered with a warm damp towel while you stamp; it dries and cracks quickly.
Mugwort powder (about 10 g) mixed with the flour gives the traditional green version.
Good with roasted barley tea.

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Recipe FAQ

How long does it take to make jeolpyeon (korean stamped rice cake)?

Plan on 25 minutes of prep and 30 minutes of cooking. The recipe makes 16 pieces.

How should I store jeolpyeon (korean stamped rice cake)?

Best the day it is made. Store covered at room temperature up to 1 day, or freeze and steam briefly to soften.

Can I make jeolpyeon (korean stamped rice cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Serve it with roasted barley tea.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

111 Calories / serving

1.3g Fat

22.5g Carbs

1.7g Protein

0.0g Sugar

Whole recipe (16 servings): ~1776 cal · 21g fat · 360g carbs · 27g protein · 0g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.