Tteok
Korean rice cake
Tteok (떡) is a class of Korean rice cakes made with glutinous or non-glutinous rice. It is a staple in Korean cuisine and is often enjoyed during special occasions, celebrations, and festivals. Tteok can be steamed, pounded, boiled, or pan-fried, and it comes in a variety of shapes, colors, and flavors.
Preparation[edit | edit source]
The preparation of tteok involves steaming or pounding rice. Traditionally, a special steamer called a siru is used to steam the rice. The rice is soaked, ground, and then placed in the siru to be steamed. After steaming, the rice is pounded to achieve the desired texture. The pounding process is often done using a large wooden mallet and a stone or wooden mortar.
Types of Tteok[edit | edit source]
Tteok comes in many varieties, each with unique ingredients and preparation methods. Some of the most popular types include:
Baekseolgi[edit | edit source]
Baekseolgi is a white, fluffy rice cake made by steaming rice flour. It is often used in celebrations such as birthdays and weddings due to its pure white color, symbolizing purity and cleanliness.
Sultteok[edit | edit source]
Sultteok is a layered rice cake made with red bean paste. The layers of rice cake and sweet red bean paste create a delightful contrast in texture and flavor.
Injeolmi[edit | edit source]
Injeolmi is a chewy rice cake coated with powdered soybeans. It is known for its nutty flavor and chewy texture, making it a popular snack.
Tteokbokki[edit | edit source]
Tteokbokki is a spicy and savory dish made with cylindrical rice cakes, fish cakes, and a spicy gochujang sauce. It is a popular street food in Korea, known for its bold flavors and satisfying texture.
Songpyeon[edit | edit source]
Songpyeon is a half-moon shaped rice cake filled with sweet fillings such as sesame seeds, red beans, or chestnuts. It is traditionally made during the Chuseok holiday and is often colored with natural dyes.
Cultural Significance[edit | edit source]
Tteok holds a significant place in Korean culture and is often associated with celebrations and rituals. It is commonly used in ancestral rites, weddings, and birthdays. The variety of tteok served can symbolize different wishes, such as prosperity, health, and happiness.
Related Pages[edit | edit source]
This article is part of a series on |
Korean cuisine 한국 요리
|
---|
![]() |
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD