Sulppang is a traditional Korean steamed bread raised on the yeast naturally present in makgeolli, rather than commercial yeast. It is one of the oldest techniques there is, and one of the most unforgiving, a strict test with nowhere for a drink's true life to hide.

If the culture is not alive, or if the drink has been pasteurised, the dough simply will not rise. IIUM's does. No commercial yeast, no addition of any kind, just a living drink and time.

This bread is not a product and was never meant to be sold. It is the clearest proof IIUM can offer whenever a sommelier asks what a truly living makgeolli actually means. No shortcuts, only honest brewing.