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Tteokbokki (Korean: 떡볶이), 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).
Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive events. Tteokguk ("rice cake soup") is shared to celebrate Korean New Year and songpyeon is shared on Chuseok, a harvest festival.
Jeungpyeon (Korean: 증편), also called sultteok (술떡), is a variety of tteok (rice cake) made by steaming rice flour dough prepared with makgeolli (rice wine ...
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.
Garae-tteok (가래떡) is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour. [1] [2] Grilled garae-tteok is sometimes sold as street food. [3]Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. [4]
Sirutteok (Korean: 시루떡) is a type of Korean rice cake traditionally made by steaming rice or glutinous rice flour in a "siru" (시루).. The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean northern peninsula and the use of the utensil spread to the entire peninsula by the time of the Three Kingdoms (57 B.C.E-676) in which the popularity of siru ...
Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer). [8] The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before. Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated.
In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough. [4] To make a pink dough, the endodermis of Korean red pine is used. [3] Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.
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