Tteok

Tteok (Korean: 떡) is a class of Korean traditional cakes, made with glutinous rice flour (Mochiko), by steaming. Tteok is commonly served as a dessert or a snack.

History

The history of Tteok dates back to the 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

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:

• 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.
• Bukkumi - A pan-fried Tteok filled with sweetened red bean paste.
• 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

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).

See Also

• Korean cuisine
• List of Korean desserts
• List of rice cakes

References

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