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Tteokbokki is a Korean dish made by frying or boiling rice cakes and ingredients in seasoning. [7] Rice cake, the main ingredient, is made of rice or wheat. It is one of Korea's representative national snacks and representative street food. It ranked 10th on the Korean food list and is the most popular Korean snack. [8] Injeolmi. Injeolmi
The main crop grown for food in South Korea is rice. Eighty percent of South Korea's agricultural population is involved in rice production, and 54 percent of the arable land is rice fields. In 1978, South Korea became self-sufficient in rice through the promotion of new high-yielding rice varieties. Mechanization of rice field operations was ...
Rice fields on the outskirts of Namwon. Rice production in South Korea is important for the food supply in the country, with rice being a common part of the Korean diet. In 2009, South Korea produced 3,899,036 metric tonnes (4,297,951 tons) of rice. [1] Rice is the most valuable crop in South Korea. [2]
Ogok-bap [2] (오곡밥) or five-grain rice [2] is a bap made of glutinous rice mixed with proso millet, sorghum, black beans, and red beans. [3] It is one of the most representative dishes of Daeboreum , the first full moon of the year in the Korean lunar calendar . [ 4 ]
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
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Injeolmi (Korean: 인절미, pronounced [in.dʑʌl.mi]) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
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