List of tteok varieties

Pounding tteok

This is a list of tteok varieties, Korean traditional rice cakes in Korean cuisine

Steamed tteok

Jeungpyeon

• Sirutteok (시루떡), steamed tteok
  • Duteop tteok (두텁떡) - a variety of royal court tteok (궁중떡), is covered 3 layers - duteop power[outside, made of black-line white bean(흰팥)], sweet rice[middle], and variety nuts and fruits[inside, including chestnut, date(jujube), pinenut, yuja, duteop-so]
  • Baekseolgi (백설기) – a variety of siru tteok. It literally means white snow tteok, which is made of white rice and whole raisins
  • Kongtteok (콩떡) – tteok made with various kinds of beans
  • Jeungpyeon (증편) – tteok made with makgeolli (unfiltered rice wine)
  • Mujigae tteok (무지개떡) – literally "rainbow tteok"; this variety of tteok has colorful stripes. The tteok is used especially for janchi (잔치), Korean banquet, party, or feast like dol (celebrating a baby's first birthday), Hwangap (celebrating 60 years old people's birthday), or gyeonhon janchi (wedding party)

Pounded tteok

• Injeolmi (인절미)
  • Pat injeolmi (팥인절미) - tteok made with azuki beans (팥)
  • Kkaeinjeolmi (깨인절미) - tteok made with black sesame (검은깨)
  • Ssuk injeolmi (쑥인절미) - tteok made with Artemisia princeps var. orientalis
  • Surichwi injeolmi (수리취인절미) - tteok made with Synurus deltoides (AIT.) NAKAI
• Garaetteok (가래떡; also called hwin tteok, 흰떡, literally "white tteok") – tteok formed into a long white cylinder. The thinly sliced garae tteok is used for making tteok guk, while the thicker cylinder shaped tteok is used in "tteokbokki" (떡볶이)

Shaped tteok

Kkul tteok (꿀떡)

• Kkul tteok (꿀떡) – literally means "honey" but this tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeon in shape, but smaller in size
• Songpyeon (송편) – eaten during the Chuseok holiday, Korean Thanksgiving
• Gochitteok (고치떡) - made with strawberry powder, Artemisia princeps var. orientalis (쑥) and gardenia seeds (치자)
• Ssamtteok (쌈떡) – tteok used for ssam (쌈, food wrapped in a leaf)
• Dalgal tteok (닭알떡) ^[1] – named after the Korean word for egg (달걀 or 계란)
• Gyeongdan (경단) – inside these rice balls are usually azuki bean or sesame paste. Then they are usually dipped and covered in black sesame or other powders
• Bupyeon (부편), consists of a dough made from glutinous rice flour with a sweet filling that is covered with gomul, a kind of powdered bean.^[2]

Pan-fried tteok

Jindallae hwajeon

• Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose
• Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape^[3]
• Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried. Juak are colored with natural coloring and covered with sugar or coated in honey^[4]

See also

• List of Korean desserts
• Food portal

References

External links

• 민족사와 함께해온 '떡' 의 역사 (in Korean). Monthly Chosun. 2006-10-20. Archived from the original on 2006-11-02.