''Tteok'' ( ko, 떡) is a class of

Korea Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

rice cake A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly preval ...

s made with steamed flour made of various grains, including

glutinous Domestication syndrome refers to two sets of phenotypic traits that are common to either domestication of animals, domesticated animals, or domesticated plants. These traits were identified by Charles Darwin in ''The Variation of Animals and Pl ...

or non-glutinous

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. Steamed flour can also be pounded, shaped, or pan-fried to make ''tteok''. In some cases, ''tteok'' is pounded from cooked grains. ''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 The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

, mung bean,

mugwort Mugwort is a common name for several species of aromatic flowering plants in the genus '' Artemisia.'' In Europe, mugwort most often refers to the species ''Artemisia vulgaris'', or common mugwort. In East Asia the species ''Artemisia argyi'' is ...

, pumpkin, chestnut,

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

, dried fruits, sesame seeds and oil, and

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

. ''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 Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup ('' guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk ...

'' ("rice cake soup") is shared to celebrate Korean New Year and ''

songpyeon ''Songpyeon'' (, 松䭏) is a traditional Korean food made of rice powder. It is a type of ''tteok'', small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. It is a popular symbol of traditional Korean culture. ...

'' is shared on

Chuseok ''Chuseok'' (; , literally "autumn evening"), also known as ''Hangawi'' (Hangul: ; ; from archaic Korean for "the great middle (of autumn)"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th ...

, a harvest festival.

History

The history of rice cakes 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.

Utensils for making ''tteok''

Below are cooking utensils used to make ''tteok'' in the traditional Korean way. * ''Ki'' (키),

winnowing Winnowing is a process by which chaff is separated from grain. It can also be used to remove pests from stored grain. Winnowing usually follows threshing in grain preparation. In its simplest form, it involves throwing the mixture into the ...

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 Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' ( ...

* ''Anban'' (안반) and ''tteokme'' (떡메), wooden pounding board and malletvideo
/sup> * ''

Siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok S ...

'' (시루) and ''sirumit'' (시루밑), earthenware steamer and mat placed in the bottom of it * '' Sot'' (솥) and ''geonggeure'' (겅그레),

cauldron A cauldron (or caldron) is a large pot ( kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and ...

and steaming rack * ''Beoncheol'' (번철), thick frying pan * ''Chaeban'' (채반), wicker tray * ''Tteoksal'' (떡살), wooden ''tteok'' pattern stamp

Types

''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 Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...

"'' are

(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

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...

s and nuts are used as subsidiary ingredients, such as

persimmon The persimmon is the edible fruit of a number of species of trees in the genus '' Diospyros''. The most widely cultivated of these is the Oriental persimmon, ''Diospyros kaki'' ''Diospyros'' is in the family Ebenaceae, and a number of non-per ...

peach The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-f ...

es or apricots, chestnuts,

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

s, and

s. In addition, marinated vegetables or herbs can be used to flavor the ''tteok''. ''Danggwi'' leaves ('' Ostericum grosseserratum''), ''

seogi ''Umbilicaria esculenta'' is a lichen of the genus ''Umbilicaria'' that grows on rocks, also known as rock tripe. It can be found in East Asia including in China, Japan, and Korea. It is edible when properly prepared and has been used as a food ...

'' mushroom (manna lichen),

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

, artemisia,

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

, and ''

cheongju Cheongju () is the capital and largest city of North Chungcheong Province in South Korea. History Cheongju has been an important provincial town since ancient times. In the Cheongju Mountains, specifically in the one where Sangdang Sanseong is ...

'' are the most common flavorings, and honey and sugar are used as

sweeteners A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be d ...

. 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, ''

'' 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 ''Jeungpyeon'' (), also called ''sultteok'' (), is a variety of ''tteok'' (rice cake) made by steaming rice flour dough prepared with ''makgeolli'' (rice wine). Preparation Sieved non-glutinous rice flour is mixed with hot ''makgeolli'' (rice ...

'' or '' Sultteok - ''tteok'' made with ''

makgeolli ''Makgeolli'' ( ko, 막걸리, raw rice wine ), sometimes anglicized to makkoli (, ), is a Korean alcoholic beverage. The milky, off-white, and lightly sparkling rice wine has a slight viscosity that tastes slightly sweet, tangy, bitter, and ast ...

'' (unfiltered rice wine) *'' Mujigae tteok'' (무지개떡

- 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 ''Injeolmi'' (, ) is a variety of ''tteok'', or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients. It is a representa ...

'' (''tteok'' coated with adzuki bean powder or roasted soybean powder), '' garaetteok'' (가래떡 cylinder-shaped white tteok), ''

jeolpyeon ''Jeolpyeon'' () is a type of ''tteok'' (rice cake) made of non-glutinous rice flour. Unlike when making ''siru-tteok'' or '' baekseolgi'', the rice flour steamed in '' siru'' is pounded into a dough, divided into small pieces, and patterned wit ...

'' (절편 patterned tteok) and '' danja'' (단자 glutinous tteok ball coated with bean paste)” are the most commonly eaten pounded ''tteok''. 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 ''Gomul'' () refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine. Uses ''Gomul'' is used to improve the appearance and taste of ''tteok'' (rice cake), including ''injeolmi'', '' danja'', and '' gyeongdan'', as ...

'' types (고물, coating made with bean powder, sesame seeds, or sliced jujubes) or subsidiary ingredients mixed into the

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

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 Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk' ...

''. *'' 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 ''

'' in shape, but smaller in size *''

Songpyeon ''Songpyeon'' (, 松䭏) is a traditional Korean food made of rice powder. It is a type of ''tteok'', small rice cakes, traditionally eaten during the Korean autumn harvest festival, Chuseok. It is a popular symbol of traditional Korean culture. ...

'' (송편) - eaten during

holiday (추석), Korean thanksgiving day *''Gochitteok'' (고치떡) *''Ssamtteok'' (쌈떡) - ''tteok'' used for ''ssam'' (쌈, food wrapped in a leaf) *''Dalgal tteok'' (닭알떡

- named after ''dalgal'' (달걀 or 계란 egg) *''

Gyeongdan ''Gyeongdan'' () or Korean rice ball cake is a type of ''tteok'' (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as ''susugye ...

'' - 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 ''

'' (powdered beans).

Pan-fried ''tteok''

*''

Hwajeon ''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of '' Samjinnal'' and Buddha's ...

'

- 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 A crescent shape (, ) is a symbol or emblem used to represent the lunar phase in the first quarter (the "sickle moon"), or by extension a symbol representing the Moon itself. In Hinduism, Lord Shiva is often shown wearing a crescent moon on his ...

shape *''Juak'' (주악), made of glutinous rice flour and stuffed with fillings such as

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

s, 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'' (각색�

Gallery

File:Tteokbokki.JPG, Tteokbokki Image:Korean.dessert-Tteok-Songpyeon-Kkultteok.01.jpg, Kkul tteok(꿀떡) Image:Korea-Sokcho-2007 Seorak Festival-06.jpg,

Image:Korean.Folk.Village-Minsokchon-25.jpg, ''Siru'' in front and other ''onggi'' (generic term for earthenware) Image:Korea-Seoul-Insadong-Pounding tteok-02.jpg, Pounding ''tteok'' Image: Sirutteok.jpg, ''Pat sirutteok'', steamed ''sirutteok'' topped with adzuki bean, red beans Image:Hobakseolgitteok (pumpkin seolgi tteok).jpg, ''Hobak seolgitteok'', steamed ''seolgitteok'' made with pumpkins Image:Sultteok.jpg, Sultteok

Dishes made with ''tteok''

*''

Tteok guk Tteokguk * () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (''guk'') with thinly sliced rice cakes (''tteok''). It is tradition to eat ''tteokguk' ...

'' *''

Tteokbokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some comm ...

'' *'' Tteok-kkochi''

References

External links

Information about ''Tteok''
from lifeinkorea.com
Information about Dano and Korean dessertsVideo about Tteok

General information, origin and recipe of ''Tteok''
from Tteok & Kitchen Utensil Museum
Information about and recipe for ''Tteok''
{{Glutinous rice dishes Korean cuisine Glutinous rice dishes Steamed foods