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Tteok

Tteok (Korean:) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

Tteok
Alternative namesRice cake
TypeRice cake
Place of originKorea
Main ingredientsFlour made of various grains, including glutinous or non-glutinous rice
VariationsSteamed, pounded, shaped, pan-fried

Tteok is enjoyed not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, and namul (herbs/wild greens), to plain white rice tteok used in home cooking. Some common ingredients for many kinds of tteok are red bean, soybean, mung bean, mugwort, pumpkin, chestnut, pine nut, jujube, dried fruits, sesame seeds and oil, and honey.

Tteok is usually a food that is shared. 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.

Contents

If you look at old literature or unearthed relics, the history of rice cake goes back to the primitive agricultural society. It is presumed that it is because at least about the 7th to 8th centuries B.C., there are records of sowing seeds and plowing and farming in this land, or because almost all of them are found in the ruins like Galdol(a flat stone used as a tool when grinding fruit against a grind stone) or Dolhwag(a small mortar made of stone) of that period.

The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods.

Below are cooking utensils used to make tteok in the traditional Korean way.

  • Ki (키), winnowing bamboo basket
  • Inambak (이남박), rice-washing bowl
  • Bagaji (바가지), gourd-like dipper
  • Ongbaegi (옹배기) and jabaegi (자배기), large, round pottery bowls
  • Che (체) and chetdari (쳇다리), sieve and sieve-frame legs
  • Maetdol (맷돌), grinding stone
  • Jeolgu (절구) and jeolgutgongi (절굿공이), mortar and pestle
  • Anban (안반) and tteokme (떡메), wooden pounding board and malletvideo
  • Siru (시루) and sirumit (시루밑), earthenware steamer and mat placed in the bottom of it
  • Sot (솥) and geonggeure (겅그레), cauldron and steaming rack
  • Beoncheol (번철), thick frying pan
  • Chaeban (채반), wicker tray
  • Tteoksal (떡살), wooden tteok pattern stamp

Tteok is largely divided into four categories: "steamed tteok" (찌는 떡), "pounded tteok" (치는 떡), "boiled tteok" (삶는 떡) and "pan-fried tteok" (지지는 떡). The steamed tteok is made by steaming rice or glutinous rice flour in "siru" (시루), or a large earthenware steamer, so it is often called "sirutteok" (시루떡). It is regarded as the basic and oldest form of tteok. Pounded tteok is made by using a pounding board or mortar after steaming it first. In making pan-fried tteok, the rice dough is flattened like a pancake and pan-fried with vegetable oil. Shaped tteok are made by kneading dough with hot water, then shaping it into balls.

Steamed tteok

The main ingredients for steamed tteok or "sirutteok" are rice (멥쌀, mebssal in Korean) or glutinous rice (찹쌀 chapssal), and sometimes they are mixed together. In some cases, other grains, beans (azuki beans or mung beans), sesame seeds, wheat flour, or starch are mixed with the rice. Various fruits and nuts are used as subsidiary ingredients, such as persimmons, peaches or apricots, chestnuts, walnuts, and pine nuts. In addition, marinated vegetables or herbs can be used to flavor the tteok. Danggwi leaves (Ostericum grosseserratum), seogi mushroom (manna lichen), radish, artemisia, pepper, and cheongju are the most common flavorings, and honey and sugar are used as sweeteners.

In order to make steamed tteok or sirutteok, rice or glutinous rice is soaked in water for a while, then ground. The prepared rice flour is put in a siru and steamed. According to steaming method, sirutteok is subdivided into two groups: seolgitteok (설기떡), which is shaped into a single large lump, and kyeotteok (켜떡), which consists of multiple layers with adzuki bean powder or other bean powder. Seolgitteok is also called muritteok (무리떡), which is regarded as the most basic form of sirutteok because it is made only of rice. When making kyeotteok, rice and glutinous rice are mixed. The name kyeotteok derives from the adverb kyeokeyo (켜켜, literally "layered") in Korean because this tteok is made in layers.

  • Baekseolgi (백설기) - a variety of siru tteok. It literally means white snow tteok and is made of white rice.
  • Kongtteok (콩떡) - tteok made with various kinds of beans
  • Jeungpyeon or Sultteok - tteok made with makgeolli (unfiltered rice wine)
  • Mujigae tteok (무지개떡) [1] - literally "rainbow tteok"; this variety of tteok has colorful stripes. The tteok is used especially for janchi (잔치), a Korean banquet, party, or feast such as dol (celebrating a baby's first birthday), Hwangap (celebrating a 60th birthday), or gyeolhon janchi (wedding party)

Pounded tteok

In traditional preparations, pounded tteok is made by pounding rice or glutinous rice with utensils called jeolgu and jeolgutgongi or tteokme and anban. Injeolmi (tteok coated with adzuki bean powder or roasted soybean powder), garaetteok (가래떡 cylinder-shaped white tteok), jeolpyeon (절편 patterned tteok) and danja (단자 glutinous tteok ball coated with bean paste)” are the most commonly eaten pounded tteok.[citation needed]

Rice and glutinous rice are hulled to make grain particles or powder and then steamed in a siru (earthenware steamer) and pounded with utensils. The pounded tteok is divided by rice type into glutinous pounded tteok (찹쌀도병 chapssal dobyeong) and non-glutinous pounded tteok (맵쌀도병 mapssal dobyeong). Injeolmi, a representative of glutinous pounded tteok, varies in accordance with gomul types (고물, coating made with bean powder, sesame seeds, or sliced jujubes) or subsidiary ingredients mixed into the steamed rice while pounding on the anban. Patinjeolmi (팥인절미), and kkaeinjeolmi (깨인절미) are examples for the former, coated with red bean powder and sesame, respectively. In ssuk injeolmi (쑥인절미) and surichwi injeolmi (수리취인절미), ssuk (Artemisia princeps var. orientalis) and surichwi (Synurus deltoides (AIT.) NAKAI) are added.

  • Garae-tteok (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.
  • Omegi tteok (오메기떡) – traditional tteok of Jeju Island, the biggest island in Korea

Shaped tteok

  • Ggul tteok (꿀떡) - literally means "tteok with honey" but the tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeon in shape, but smaller in size
  • Songpyeon (송편) - eaten during Chuseok holiday (추석), Korean thanksgiving day
  • Gochitteok (고치떡)
  • Ssamtteok (쌈떡) - tteok used for ssam (쌈, food wrapped in a leaf)
  • Dalgal tteok (닭알떡) [2] - 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 covered in black sesame or other powders.
  • Bupyeon, consisting of dough made of glutinous rice flour with a sweet filling and coated in gomul (powdered beans).

Pan-fried tteok

  • Hwajeon [3] - small, sweet pancakes made of flour of glutinous rice and decorated with flower petals of the Korean azalea, chrysanthemum, or rose.
  • Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape
  • 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.

Other varieties

  • Ssuk tteok (쑥떡)
  • Gaksaek pyeon (각색편)[4]
  • Tteokbokki

  • Kkul tteok(꿀떡)

  • Siru in front and other onggi (generic term for earthenware)

  • Pounding tteok

  • Pat sirutteok, steamed sirutteok topped with red beans

  • Hobak seolgitteok, steamed seolgitteok made with pumpkins

Tteok in the picture(그림의 떡) - No matter how much you like it, you can't use it or take it.

Lying down and eating Tteok(누워서 떡먹기) - it's very easy.

  1. (in Korean) "떡01". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved2017-02-24.
  2. Chun-Ok, Park (2003). "한국 전통 떡의 고찰". 釜山女子專門大學 論文集. 29: 109–137 – via 부산여자대학.
  3. 채병숙(Chae, Byoung-Sook), 김문숙(Kim, Moon-Sook) (2019). "조리전공 대학생이 인식하는 전통떡 상품속성이 상품전략과 상품만족에 미치는 영향연구". 외식경영연구(Journal of Foodservice Management). 21: 263~283 – via 한국외식경영학회.
  4. 떡조리기구 (in Korean). Sujeong Food. Archived from the original on 2005-01-14.
  5. "Ttuk, Hangwa : Kinds of Rice Cakes". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2010-07-04. Retrieved2008-05-23.
  6. "가래떡 Garaetteok Cylinder-shaped Rice Cake". Encyclopedia of Korean Seasonal Customs. Retrieved2013-04-23.[permanent dead link]
  7. 밀양떡, 양반 입맛 사로잡던 그 맛 그대로
  8. "Bukkumi (부꾸미)" (in Korean). Doosan Encyclopedia. Archived from the original on 2009-02-06. Retrieved2008-05-18.
  9. "주악 (juak)". Click Korea Online Dictionary. Archived from the original on 2011-07-19. Retrieved2008-05-18.
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Tteok
Tteok Language Watch Edit Tteok Korean 떡 is a class of Korean rice cakes made with steamed flour made of various grains 1 including glutinous or non glutinous rice Steamed flour can also be pounded shaped or pan fried to make tteok In some cases tteok is pounded from cooked grains TteokAlternative namesRice cakeTypeRice cakePlace of originKoreaMain ingredientsFlour made of various grains including glutinous or non glutinous riceVariationsSteamed pounded shaped pan friedCookbook Tteok Media TteokKorean nameHangul떡Revised RomanizationtteokMcCune ReischauerttŏkIPA t ʌk Tteok is enjoyed not only as a dessert or seasonal delicacy but also as a meal It can range from elaborate versions made of various colors fragrances and shapes using nuts fruits flowers and namul herbs wild greens to plain white rice tteok used in home cooking Some common ingredients for many kinds of tteok are red bean soybean mung bean mugwort pumpkin chestnut pine nut jujube dried fruits sesame seeds and oil and honey Tteok is usually a food that is shared 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 Contents 1 History 2 Utensils for making tteok 3 Types 3 1 Steamed tteok 3 2 Pounded tteok 3 3 Shaped tteok 3 4 Pan fried tteok 3 5 Other varieties 4 Gallery 5 Dishes made with tteok 6 Idiomatic phrases 7 See also 8 References 9 External linksHistory EditIf you look at old literature or unearthed relics the history of rice cake goes back to the primitive agricultural society It is presumed that it is because at least about the 7th to 8th centuries B C there are records of sowing seeds and plowing and farming in this land or because almost all of them are found in the ruins like Galdol a flat stone used as a tool when grinding fruit against a grind stone or Dolhwag a small mortar made of stone of that period 2 The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods 3 Utensils for making tteok EditBelow are cooking utensils used to make tteok in the traditional Korean way 4 Ki 키 winnowing bamboo basket Inambak 이남박 rice washing bowl Bagaji 바가지 gourd like dipper Ongbaegi 옹배기 and jabaegi 자배기 large round pottery bowls Che 체 and chetdari 쳇다리 sieve and sieve frame legs Maetdol 맷돌 grinding stone Jeolgu 절구 and jeolgutgongi 절굿공이 mortar and pestle Anban 안반 and tteokme 떡메 wooden pounding board and malletvideo Siru 시루 and sirumit 시루밑 earthenware steamer and mat placed in the bottom of it Sot 솥 and geonggeure 겅그레 cauldron and steaming rack Beoncheol 번철 thick frying pan Chaeban 채반 wicker tray Tteoksal 떡살 wooden tteok pattern stampTypes EditMain article List of tteok varieties Tteok is largely divided into four categories steamed tteok 찌는 떡 pounded tteok 치는 떡 boiled tteok 삶는 떡 and pan fried tteok 지지는 떡 The steamed tteok is made by steaming rice or glutinous rice flour in siru 시루 or a large earthenware steamer so it is often called sirutteok 시루떡 It is regarded as the basic and oldest form of tteok Pounded tteok is made by using a pounding board or mortar after steaming it first In making pan fried tteok the rice dough is flattened like a pancake and pan fried with vegetable oil Shaped tteok are made by kneading dough with hot water then shaping it into balls 5 Steamed tteok Edit The main ingredients for steamed tteok or sirutteok are rice 멥쌀 mebssal in Korean or glutinous rice 찹쌀 chapssal and sometimes they are mixed together In some cases other grains beans azuki beans or mung beans sesame seeds wheat flour or starch are mixed with the rice Various fruits and nuts are used as subsidiary ingredients such as persimmons peaches or apricots chestnuts walnuts and pine nuts In addition marinated vegetables or herbs can be used to flavor the tteok Danggwi leaves Ostericum grosseserratum seogi mushroom manna lichen radish artemisia pepper and cheongju are the most common flavorings and honey and sugar are used as sweeteners 5 In order to make steamed tteok or sirutteok rice or glutinous rice is soaked in water for a while then ground The prepared rice flour is put in a siru and steamed According to steaming method sirutteok is subdivided into two groups seolgitteok 설기떡 which is shaped into a single large lump and kyeotteok 켜떡 which consists of multiple layers with adzuki bean powder or other bean powder Seolgitteok is also called muritteok 무리떡 which is regarded as the most basic form of sirutteok because it is made only of rice When making kyeotteok rice and glutinous rice are mixed The name kyeotteok derives from the adverb kyeokeyo 켜켜 literally layered in Korean because this tteok is made in layers 5 Baekseolgi 백설기 a variety of siru tteok It literally means white snow tteok and is made of white rice Kongtteok 콩떡 tteok made with various kinds of beans Jeungpyeon or Sultteok tteokmade withmakgeolli unfiltered rice wine Mujigae tteok 무지개떡 1 literally rainbow tteok this variety of tteok has colorful stripes The tteok is used especially for janchi 잔치 a Korean banquet party or feast such as dol celebrating a baby s first birthday Hwangap celebrating a 60th birthday or gyeolhon janchi wedding party Pounded tteok Edit In traditional preparations pounded tteok is made by pounding rice or glutinous rice with utensils called jeolgu and jeolgutgongi or tteokme and anban Injeolmi tteok coated with adzuki bean powder or roasted soybean powder garaetteok 가래떡 cylinder shaped white tteok jeolpyeon 절편 patterned tteok and danja 단자 glutinous tteok ball coated with bean paste are the most commonly eaten pounded tteok citation needed Rice and glutinous rice are hulled to make grain particles or powder and then steamed in a siru earthenware steamer and pounded with utensils The pounded tteok is divided by rice type into glutinous pounded tteok 찹쌀도병 chapssal dobyeong and non glutinous pounded tteok 맵쌀도병 mapssal dobyeong Injeolmi a representative of glutinous pounded tteok varies in accordance with gomul types 고물 coating made with bean powder sesame seeds or sliced jujubes or subsidiary ingredients mixed into the steamed rice while pounding on the anban Patinjeolmi 팥인절미 and kkaeinjeolmi 깨인절미 are examples for the former coated with red bean powder and sesame respectively In ssuk injeolmi 쑥인절미 and surichwi injeolmi 수리취인절미 ssuk Artemisia princeps var orientalis and surichwi Synurus deltoides AIT NAKAI are added 5 Garae tteok 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 6 Omegi tteok 오메기떡 traditional tteok of Jeju Island the biggest island in KoreaShaped tteok Edit Ggul tteok 꿀떡 literally means tteok with honey but the tteok is stuffed with Korean syrup Ggul tteok is similar to songpyeon in shape but smaller in size Songpyeon 송편 eaten during Chuseok holiday 추석 Korean thanksgiving day Gochitteok 고치떡 Ssamtteok 쌈떡 tteok used for ssam 쌈 food wrapped in a leaf Dalgal tteok 닭알떡 2 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 covered in black sesame or other powders Bupyeon consisting of dough made of glutinous rice flour with a sweet filling and coated in gomul powdered beans 7 Pan fried tteok Edit Hwajeon 3 small sweet pancakes made of flour of glutinous rice and decorated with flower petals of the Korean azalea chrysanthemum or rose Bukkumi 부꾸미 pan fried sweet tteok with various fillings in a crescent shape 8 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 9 Other varieties Edit Ssuk tteok 쑥떡 Gaksaek pyeon 각색편 4 Gallery Edit Tteokbokki Kkul tteok 꿀떡 Injeolmi Siru in front and other onggi generic term for earthenware Pounding tteok Pat sirutteok steamed sirutteok topped with red beans Hobak seolgitteok steamed seolgitteok made with pumpkins SultteokDishes made with tteok EditTteok guk Tteokbokki Tteok kkochiIdiomatic phrases EditTteok in the picture 그림의 떡 No matter how much you like it you can t use it or take it Lying down and eating Tteok 누워서 떡먹기 it s very easy See also EditNian gao similar Chinese category Korean cuisine List of Korean desserts List of steamed foods Food portalReferences Edit in Korean 떡01 Standard Korean Language Dictionary National Institute of Korean Language Retrieved 2017 02 24 Chun Ok Park 2003 한국 전통 떡의 고찰 釜山女子專門大學 論文集 29 109 137 via 부산여자대학 채병숙 Chae Byoung Sook 김문숙 Kim Moon Sook 2019 조리전공 대학생이 인식하는 전통떡 상품속성이 상품전략과 상품만족에 미치는 영향연구 외식경영연구 Journal of Foodservice Management 21 263 283 via 한국외식경영학회 떡조리기구 in Korean Sujeong Food Archived from the original on 2005 01 14 a b c d Ttuk Hangwa Kinds of Rice Cakes Korea Agro Fisheries Trade Corporation Archived from the original on 2010 07 04 Retrieved 2008 05 23 가래떡 Garaetteok Cylinder shaped Rice Cake Encyclopedia of Korean Seasonal Customs Retrieved 2013 04 23 permanent dead link 밀양떡 양반 입맛 사로잡던 그 맛 그대로 Bukkumi 부꾸미 in Korean Doosan Encyclopedia Archived from the original on 2009 02 06 Retrieved 2008 05 18 주악 juak Click Korea Online Dictionary Archived from the original on 2011 07 19 Retrieved 2008 05 18 민족사와 함께해온 떡 의 역사 in Korean Monthly Chosun 2006 10 20 Archived from the original on 2006 11 02 External links EditWikimedia Commons has media related to Tteok Information about Tteok from lifeinkorea com Information about Dano and Korean desserts Video about Tteok in Korean General information origin and recipe of Tteok from Tteok amp Kitchen Utensil Museum in Korean Information about and recipe for Tteok Retrieved from https en wikipedia org w index php title Tteok 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