Tteok: Difference between revisions

Revision as of 01:15, 10 February 2025

Tteok

Tteok (_) is a class of Korean rice cakes made with glutinous or non-glutinous rice. It is a staple in Korean cuisine and is often served during special occasions, celebrations, and festivals. Tteok can be steamed, pounded, boiled, or pan-fried, and it comes in a variety of shapes, sizes, and flavors.

History

Tteok has a long history in Korea, dating back to ancient times. It was traditionally made during harvest festivals and other important events. The process of making tteok was labor-intensive, often involving the use of a jeolgu (__), a large mortar and pestle, to pound the rice into a sticky dough.

Types of Tteok

There are many different types of tteok, each with its own unique preparation method and ingredients.

Baekseolgi

Baekseolgi (___) is a type of steamed tteok made with non-glutinous rice flour. It is white in color and has a soft, fluffy texture. Baekseolgi is often used in celebrations such as birthdays and weddings.

Injeolmi

Injeolmi (___) is a chewy variety of tteok made by steaming and pounding glutinous rice. It is coated with powdered soybeans or other ingredients like sesame seeds or red bean powder.

Tteokbokki

Tteokbokki (___) is a popular Korean street food made with cylindrical rice cakes, fish cakes, and a spicy gochujang-based sauce. It is often garnished with boiled eggs and scallions.

Songpyeon

Songpyeon (__) is a half-moon shaped tteok filled with sweet fillings such as sesame seeds, red bean paste, or chestnut paste. It is traditionally made during the Chuseok holiday.

Preparation

The preparation of tteok varies depending on the type. Common methods include steaming in a siru (__), a traditional Korean steamer, or pounding with a jeolgu. Ingredients such as red beans, mung beans, and various nuts and seeds are often added for flavor and texture.

Cultural Significance

Tteok holds significant cultural importance in Korea. It is often used in rituals and ceremonies, symbolizing good fortune and prosperity. Tteok is also a common gift during holidays and special occasions.

Related Pages

Gallery

Various types of tteok
Siru, a rice cake steamer
Baekseolgi
Sultteok
Injeolmi
Tteokbokki
Songpyeon and Kkultteok
Tteok at a festival
Traditional tteok making
Pounding tteok in Insadong
Sirutteok
Hobakseolgitteok
Sultteok
Rice cake ball

@@ Line 1: / Line 1: @@
-'''Tteok''' ([[Korean language|Korean]]: 떡) is a class of [[Korean cuisine|Korean]] traditional cakes, made with [[Glutinous rice|glutinous rice]] flour ([[Mochiko]]), by steaming. Tteok is commonly served as a dessert or a snack.
+== Tteok ==
-==History==
+'''Tteok''' (_) is a class of Korean [[rice cake]]s made with glutinous or non-glutinous rice. It is a staple in Korean cuisine and is often served during special occasions, celebrations, and festivals. Tteok can be steamed, pounded, boiled, or pan-fried, and it comes in a variety of shapes, sizes, and flavors.
-The history of Tteok dates back to the [[Three Kingdoms of Korea|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==
+== History ==
-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:
+Tteok has a long history in Korea, dating back to ancient times. It was traditionally made during harvest festivals and other important events. The process of making tteok was labor-intensive, often involving the use of a [[jeolgu]] (__), a large mortar and pestle, to pound the rice into a sticky dough.
-* '''[[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.
+== Types of Tteok ==
-* '''[[Bukkumi]]''' - A pan-fried Tteok filled with sweetened [[red bean paste]].
+There are many different types of tteok, each with its own unique preparation method and ingredients.
-* '''[[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==
+=== Baekseolgi ===
-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]]).
+[[Baekseolgi]] (___) is a type of steamed tteok made with non-glutinous rice flour. It is white in color and has a soft, fluffy texture. Baekseolgi is often used in celebrations such as birthdays and weddings.
-==See Also==
+=== Injeolmi ===
+[[Injeolmi]] (___) is a chewy variety of tteok made by steaming and pounding glutinous rice. It is coated with powdered soybeans or other ingredients like sesame seeds or red bean powder.
+=== Tteokbokki ===
+[[Tteokbokki]] (___) is a popular Korean street food made with cylindrical rice cakes, fish cakes, and a spicy gochujang-based sauce. It is often garnished with boiled eggs and scallions.
+=== Songpyeon ===
+[[Songpyeon]] (__) is a half-moon shaped tteok filled with sweet fillings such as sesame seeds, red bean paste, or chestnut paste. It is traditionally made during the [[Chuseok]] holiday.
+== Preparation ==
+The preparation of tteok varies depending on the type. Common methods include steaming in a [[siru]] (__), a traditional Korean steamer, or pounding with a jeolgu. Ingredients such as red beans, mung beans, and various nuts and seeds are often added for flavor and texture.
+== Cultural Significance ==
+Tteok holds significant cultural importance in Korea. It is often used in rituals and ceremonies, symbolizing good fortune and prosperity. Tteok is also a common gift during holidays and special occasions.
+== Related Pages ==
 * [[Korean cuisine]]
-* [[List of Korean desserts]]
+* [[Chuseok]]
-* [[List of rice cakes]]
+* [[Gochujang]]
-==References==
+== Gallery ==
-<references />
+<gallery>
+File:Tteok.jpg|Various types of tteok
+File:Siru_(rice_cake_steamer).jpg|Siru, a rice cake steamer
+File:Baek-seolgi.jpg|Baekseolgi
+File:Sultteok.jpg|Sultteok
+File:Injeolmi_(tteok)_(rice_cake).jpg|Injeolmi
+File:Tteokbokki.JPG|Tteokbokki
+File:Korean.dessert-Tteok-Songpyeon-Kkultteok.01.jpg|Songpyeon and Kkultteok
+File:Korea-Sokcho-2007_Seorak_Festival-06.jpg|Tteok at a festival
+File:Korean.Folk.Village-Minsokchon-25.jpg|Traditional tteok making
+File:Korea-Seoul-Insadong-Pounding_tteok-02.jpg|Pounding tteok in Insadong
+File:Sirutteok.jpg|Sirutteok
+File:Hobakseolgitteok_(pumpkin_seolgi_tteok).jpg|Hobakseolgitteok
+File:Sultteok.jpg|Sultteok
+File:Rice_cake_ball.jpg|Rice cake ball
+</gallery>
 [[Category:Korean cuisine]]
 [[Category:Rice cakes]]
-[[Category:Korean desserts]]
-{{Korea-cuisine-stub}}
-{{food-stub}}