🍶 Steamed Korean Makgeolli Bread | Mugwort & Pumpkin Raisin Variations

Korean Makgeolli Bread (Sul-ppang) 🥯: a soft, fluffy steamed bread made with rice wine instead of yeast. Healthy, probiotic-rich, and easy with mugwort or pumpkin raisin variations.

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🍞 Korean Makgeolli Bread (Sul-ppang, 술빵) — A Steamed Bread with a Twist

Looking for a healthy, unique homemade snack that’s both comforting and packed with flavor?

Previously, I shared my recipe for Sweet Potato Stem Kimchi — a refreshing taste of resilience after the summer floods.
Today, let me introduce you to another special recipe: Korean Makgeolli Bread (Sul-ppang, 술빵) — a traditional steamed bread made with makgeolli (Korean rice wine) instead of yeast.

Korean Sweet Potato Stem Kimchi Recipe 🌱 | A Unique Summer Side Dish After the

 

This fermented treat is fluffy, moist, and naturally good for digestion. Even better — you don’t need an oven to make it!

 

🌟 What Is Makgeolli?

Makgeolli (막걸리) is one of Korea’s oldest traditional drinks.

• It’s slightly sweet, lightly fizzy, and tangy, often enjoyed as a refreshing drink.
• Made by fermenting rice and water, it’s naturally rich in probiotics.
• Beyond drinking, Koreans also use it in cooking — and here, it works as a natural fermenting agent, replacing yeast in bread.

That’s what gives Korean steamed bread its soft texture and unique flavor.

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🍞 Two Variations of Makgeolli Steamed Bread

1. Mugwort Steamed Bread (쑥 술빵 🌿)

Mugwort is a fragrant wild herb often picked in spring. It adds a fresh, earthy taste to the bread, filling your home with the aroma of springtime.

Fresh mugwort (쑥), a spring herb used in traditional Korean steamed bread with makgeolli.

2. Pumpkin Raisin Steamed Bread (단호박 건포도 술빵 🎃🍇)

This version is kid-approved! Pumpkin brings natural sweetness, while raisins add a chewy bite. The result is a moist, colorful, dessert-like bread that’s both healthy and satisfying.

Korean pumpkin (호박), the star ingredient for the raisin bread variation.

 

👩‍🍳 Ingredients

✔ Mugwort Bread

• A handful of mugwort (fresh or frozen)
• 200ml makgeolli (about 1 cup)
• 400g all-purpose flour
• 3–4 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• A pinch of salt

✔ Pumpkin Raisin Bread

• 200g pumpkin (sliced, some mixed into batter, some on top)
• A handful of raisins
• 200ml makgeolli (about 1 cup)
• 400g all-purpose flour
• 3–4 tbsp sugar
• 1 tsp baking powder
• A pinch of salt

 

🥣 How to Make It

Step 1. Mix the Batter

In a large bowl, combine flour, sugar, salt, and baking powder. Add makgeolli and your main ingredients (mugwort OR pumpkin + raisins). Mix until smooth.

Mixing mugwort with flour and Korean rice wine (makgeolli) for a naturally fermented batter.

Step 2. Fermentation

Cover and leave in a warm spot for 1–2 hours.
When bubbles form on the surface, the fermentation is working!

Fermentation in progress — bubbles show the natural rise from makgeolli instead of yeast.

Step 3. Steam

• Rice cooker method (traditional in Korea): Pour the batter into the cooker and use the “steam/multicook” setting for about 40 minutes.

Steaming the mugwort bread in a rice cooker — no oven required.

• No rice cooker? No problem!
  • Use a steamer basket over boiling water.
  • Or an Instant Pot on “steam” mode.
  • Or bake in a regular oven with steam (place a tray of water at the bottom and bake at 350°F / 175°C for 35–40 minutes)

Pumpkin and raisins on top — a kid-friendly variation of Korean makgeolli bread.

Step 4. Cool & Enjoy

Once fully cooked, cool slightly, slice, and enjoy!

• Mugwort bread → aromatic, earthy, and full of spring flavor
• Pumpkin raisin bread → sweet, moist, and perfect for kids

Freshly steamed pumpkin raisin bread, portioned and wrapped for easy storage.

Sliced mugwort bread — soft, fluffy, and full of herbal aroma.

💡 Why You’ll Love This Recipe

✔ A Korean twist on bread-making
✔ Fermented with natural probiotics
✔ No yeast, no oven required
✔ Healthy and filling for kids and adults
✔ Easy to adapt with different flavors

This recipe is a beautiful way to bring a piece of Korean home cooking into your kitchen. Give it a try — your house will be filled with the aroma of spring and sweetness of tradition! 🌸

✨ Coming Next

After this fluffy and fermented delight, I’ll be sharing another Korean summer classic: Cucumber Pickles (Oi-ji) & Cucumber Salad (Oi Muchim) — perfect for hot days when you crave something cool, crunchy, and refreshing. Stay tuned!

Korean Grandma’s Pickled Cucumbers (Oi-ji) & Spicy Salad Recipe for Hot Summers 🥒🌶️”