- List of tteok varieties
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This is a list of tteok varieties, Korean traditional rice cake in Korean cuisine
Contents
Steamed tteok
- Sirutteok, steamed tteok
- Duteop tteok
- Baekseolgi (백설기) – a variety of siru tteok. It literally means white snow tteok which is made of white rice.
- Kongtteok (콩떡) – tteok made with various kinds of beans
- Jeungpyeon – tteok made with makgeolli (unfiltered rice wine)
- Mujigae tteok (무지개떡) – literally "rainbow tteok"; this variety of tteok has colorful stripes. The tteok is used especially for janchi (잔치), Korean banquet, party, or feast like dol (celebrating a baby's first birthday), Hwangap (celebrating 60 years old people's birthday), or gyeonhon janchi (wedding party)
Pounded tteok
- Injeolmi
- Pat injeolmi (팥인절미)
- Kkaeinjeolmi (깨인절미)
- Ssuk injeolmi (쑥인절미), made with Artemisia princeps var. orientalis
- Surichwi injeolmi (수리취인절미) made with Synurus deltoides (AIT.) NAKAI
- Garaetteok (가래떡; also called huin tteok, 흰떡, literally "white tteok") – tteok formed into a long white cylinder. The thinly sliced garae tteok is used for making tteok guk.
Shaped tteok
Kkul tteok (꿀떡)
- Ggul tteok (꿀떡) – literally means "honey" but the tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeon in shape, but smaller in size
- Songpyeon – eaten during Chuseok holiday, Korean thanksgiving day
- Gochitteok (고치떡)
- Ssamtteok (쌈떡) – tteok used for ssam (쌈, food wrapped in a leaf)
- Dalgal tteok (닭알떡) [1] – named after dalgal (달걀 or 계란 egg)
- Gyeongdan – Inside these rice balls are usually red bean or sesame paste. The balls are usually dipped and cover in black sesame or other powders.
- Bupyeon, consisting of doughs of glutinous rice flour and a sweet filling and covered with gomul, kind of powdered beans.[2]
Pan-fried tteok
Jindallae hwajeon- Hwajeon – small sweet pancakes made of flour of glutinous rice, and flower petals of Korean azalea, chrysanthemum, or rose.
- Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape[3]
- Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried. Juak are colored with natural coloring and covered with sugar or coated in honey.[4]
References
- ^ http://www.lifeinkorea.com/Images/Festivals/Dano/Dano0629.jpg
- ^ "::: 약한자의 힘 경남도민일보 :::". Idomin.com. http://www.idomin.com/news/articleView.html?idxno=250335. Retrieved 2010-07-10.
- ^ "Bukkumi (부꾸미)" (in Korean). Doosan Encyclopedia. http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864. Retrieved 2008-05-18.
- ^ "주악 (juak)" (in English). Click Korea Oline Dictionary. http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&idx=701&food_idx=27&backpage=foodView.asp. Retrieved 2008-05-18.
External links
- "민족사와 함께해온 '떡' 의 역사" (in Korean). Monthly Chosun. 2006-10-20. http://monthly.chosun.com/special/view.asp?sp_key=200610100216&catecode=0605&cPage=.
Categories:- Korean cuisine stubs
- Tteok
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