Omegi-tteok

오메기떡 정면.jpg

Omegi-tteok (오메기떡) is a traditional Korean rice cake originating from Jeju Island. It is made primarily from glutinous millet and is known for its unique texture and flavor. Omegi-tteok is often enjoyed during special occasions and festivals.

Ingredients and Preparation

The main ingredient of Omegi-tteok is glutinous millet, which is soaked, steamed, and pounded to create a sticky dough. This dough is then shaped into small, round cakes. The cakes are typically coated with a variety of toppings, such as red bean paste, sesame seeds, or soybean powder.

Steps

1. **Soaking the Millet**: The glutinous millet is soaked in water for several hours to soften it. 2. **Steaming**: The soaked millet is then steamed until it becomes tender. 3. **Pounding**: The steamed millet is pounded to create a sticky and elastic dough. 4. **Shaping**: The dough is shaped into small, round cakes. 5. **Coating**: The cakes are coated with toppings like red bean paste, sesame seeds, or soybean powder.

Cultural Significance

Omegi-tteok holds a special place in Jeju Island's culture. It is often prepared during traditional festivals and celebrations, such as Chuseok (Korean Harvest Festival) and Seollal (Korean New Year). The rice cake is also given as a gift to friends and family during these occasions.

Variations

While the traditional Omegi-tteok is made with glutinous millet, there are several variations that use different ingredients and toppings. Some popular variations include:

• **Red Bean Omegi-tteok**: Filled with sweet red bean paste.
• **Sesame Omegi-tteok**: Coated with roasted sesame seeds.
• **Soybean Omegi-tteok**: Covered with finely ground soybean powder.

See Also

• Tteok
• Korean cuisine
• Jeju Island
• Chuseok
• Seollal