List of tteok varieties

Tteok is a class of Korean rice cakes made with steamed flour from a variety of grains, including glutinous or non-glutinous rice. The texture of these rice cakes can range from chewy, soft, to firm, and the flavor can be sweet, savory, or plain. There are hundreds of different kinds of tteok eaten year round. Here is a list of some of the most popular varieties of tteok.

Varieties of Tteok

Injeolmi

Injeolmi is a type of tteok made from glutinous rice and coated with bean flour. It is a popular variety due to its chewy texture and nutty flavor.

Songpyeon

Songpyeon is a type of tteok traditionally eaten during the Korean holiday of Chuseok. It is a small, crescent-shaped tteok made from glutinous rice and filled with sweet or savory ingredients.

Garaetteok

Garaetteok is a long, cylindrical tteok used in various dishes such as tteokbokki and tteokguk. It can be made from either glutinous or non-glutinous rice.

Jeolpyeon

Jeolpyeon is a pounded tteok which has a pattern printed on its surface. It is often served with a dipping sauce.

Bukkumi

Bukkumi is a pan-fried tteok filled with sweet red bean paste. It is usually made with glutinous rice flour and has a crispy exterior and soft interior.

Hwajeon

Hwajeon is a small, sweet pancake-like tteok made from glutinous rice flour and flower petals. It is often served during the spring and fall seasons.

Baekseolgi

Baekseolgi is a white, steamed tteok made from non-glutinous rice. It is often used in ceremonies and special occasions.

Mujigae tteok

Mujigae tteok, also known as rainbow tteok, is a layered tteok with different colors. It is often served at special occasions such as weddings and birthdays.