Tteok
Tteok (Korean: 떡) is a class of Korean traditional cakes, made with glutinous rice flour (Mochiko), by steaming. Tteok is commonly served as a dessert or a snack.
History[edit | edit source]
The history of Tteok dates back to the Three Kingdoms Period (57 BC – 668 AD). The making and offering of Tteok has been an important custom in Korean traditional culture. It is often used in ceremonies, rituals, and celebrations.
Types of Tteok[edit | edit source]
There are hundreds of different kinds of Tteok. They can be categorized by their ingredients, the way they are made, and their usage. Some of the most popular types include:
- Songpyeon - A type of Tteok filled with sweet or semi-sweet fillings and steamed on a bed of pine needles. It is traditionally eaten during the Chuseok holiday.
- Bukkumi - A pan-fried Tteok filled with sweetened red bean paste.
- Injeolmi - A type of Tteok made by steaming and pounding glutinous rice, and then coating it with bean flour.
- Garaetteok - A long, cylindrical Tteok used in various dishes such as Tteokbokki and Tteokguk.
Cultural Significance[edit | edit source]
Tteok has a significant role in Korean culture. It is not only a staple food but also a symbol of prosperity and a traditional offering in ceremonies such as weddings, birthdays, and ancestral rites (Jesa).
See Also[edit | edit source]
References[edit | edit source]
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