Tteok is largely divided into four categories: steamed
tteok (), pounded
tteok (), boiled
tteok () and pan-fried
tteok (). The steamed
tteok is made by steaming rice or
glutinous rice flour in a
siru (), a large
earthenware steamer, so it is often called
sirutteok (). 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 are
rice (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
fruits and nuts are used as subsidiary ingredients, such as
persimmons,
peaches or
apricots,
chestnuts,
walnuts, and
pine nuts. In addition, marinated vegetables or herbs can be used to flavor the
tteok.
Danggwi leaves (
Ostericum grosseserratum),
seogi mushroom (manna
lichen),
radish,
artemisia,
pepper, and
cheongju are the most common flavorings, and honey and sugar are used as
sweeteners. - literally "rainbow
tteok"; this variety of
tteok has colorful stripes. The
tteok is used especially for
janchi (), 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 (
tteok coated with adzuki bean powder or roasted soybean powder),
garaetteok (가래떡 cylinder-shaped white tteok),
jeolpyeon (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 types (고물, coating made with bean powder, sesame seeds, or sliced jujubes) or subsidiary ingredients mixed into the
steamed rice while pounding on the
anban.
Patinjeolmi (), and
kkaeinjeolmi () are examples for the former, coated with red bean powder and sesame, respectively. In
ssuk injeolmi () and
surichwi injeolmi (),
ssuk (
Artemisia indica) and
surichwi (
Synurus deltoides (AIT.) NAKAI) are added. •
Omegi tteok () – traditional
tteok of
Jeju Island, the biggest island in Korea
Shaped tteok •
Ggul tteok () - literally means "tteok with honey" but the
tteok is stuffed with Korean syrup.
Ggul tteok is similar to
songpyeon in shape, but smaller in size •
Songpyeon () - eaten during
Chuseok holiday (), Korean thanksgiving day •
Gochitteok () •
Ssamtteok () -
tteok used for
ssam (쌈, food wrapped in a leaf) •
Dalgal tteok () - named after
dalgal (달걀 or 계란 egg) •
Gyeongdan - 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
gomul (powdered beans).
Pan-fried tteok •
Hwajeon - small, sweet pancakes made of flour of glutinous rice and decorated with flower petals of the Korean
azalea,
chrysanthemum, or rose. •
Bukkumi (), pan-fried sweet
tteok with various fillings in a
crescent shape •
Juak (), 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.
Other varieties •
Ssuk tteok () •
Gaksaek pyeon () == Gallery ==