This traditional Korean rice cake is made from a combination of glutinous rice, sugar, yeast, and makgeolli—fermented rice drink. The dough is formed into a larger round or rectangular cakes or in many bite-sized pieces before it is steamed until tender.

The top is neatly decorated with jujubes, pine nuts, or various seeds, and the dough is occasionally tinted with natural colorings. The first written mention of jeungpyeon dates back to the 17th century, where it was also stated that the cakes were a favorite summer staple since they could withstand warm temperatures without spoiling.

Although they can be enjoyed throughout the year, the cakes are traditionally prepared for Dano festival.