Ddeok
Ddeok (also spelled Tteok) is a class of Korean rice cakes made with glutinous rice, non-glutinous rice, or glutinous sorghum. The rice or sorghum is soaked, then ground into a flour and steamed. Ddeok is used in a variety of Korean dishes and is a staple in Korean cuisine.
History[edit | edit source]
The history of Ddeok dates back to the Three Kingdoms period (57 BC – 668 AD). It was a valuable food source and was often used in religious ceremonies and rites of passage. The production and consumption of Ddeok increased during the Goryeo period (918–1392) and continued to be a staple food in the Joseon period (1392–1897).
Types of Ddeok[edit | edit source]
There are hundreds of different types of Ddeok, which can be categorized by their ingredients, the way they are prepared, and their use in Korean cuisine. Some of the most popular types include:
- Songpyeon: A type of Ddeok made with glutinous rice and filled with sweet or semi-sweet fillings like sesame seeds, black beans, or chestnuts. It is traditionally eaten during the Chuseok holiday.
- Garaetteok: A long, cylindrical Ddeok that is used in a variety of dishes, including Tteokbokki, a popular Korean street food dish.
- Bukkumi: A pan-fried Ddeok filled with sweet red bean paste. It is often eaten as a dessert or snack.
Cultural Significance[edit | edit source]
Ddeok holds a significant place in Korean culture. It is often used in traditional Korean ceremonies and celebrations, such as weddings, birthdays, and holidays. For example, during the Doljanchi (first birthday celebration), a child is presented with a variety of Ddeok and the one they choose is said to predict their future.
Preparation and Consumption[edit | edit source]
The preparation of Ddeok involves soaking the rice or sorghum, grinding it into a flour, then steaming it. The resulting cake can be eaten as is, or it can be further processed by pan-frying, grilling, or boiling. Ddeok can be eaten plain, or it can be served with a variety of accompaniments, such as Kimchi, Gochujang (red chili paste), or Soy sauce.
See Also[edit | edit source]
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