 | |
| Alternative names | Rice cake |
|---|---|
| Type | Rice cake |
| Place of origin | Korea |
| Main ingredients | Flour made of various grains, includingglutinous or non-glutinousrice |
| Variations | Steamed, pounded, shaped, pan-fried |
| Korean name | |
| Hangul | 떡 |
|---|---|
| Revised Romanization | tteok |
| McCune–Reischauer | ttŏk |
| IPA | [t͈ʌk̚] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
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Tteok (Korean:떡) is a general term forKoreanrice cakes. They are made with steamedflour of various grains,[1] especiallyglutinous and non-glutinousrice. Steamed flour can also be pounded, shaped, or pan-fried to maketteok. In some cases,tteok is pounded fromcooked grains.
Tteok is eaten not only as a dessert or seasonal delicacy, but also as a meal. It can range from elaborate versions made of various colors, fragrances, and shapes using nuts, fruits, flowers, andnamul (herbs/wild greens), to plain white ricetteok used in home cooking. Some common ingredients for many kinds oftteok arered bean,soybean,mung bean,mugwort,pumpkin,chestnut,pine nut,jujube, dried fruits,sesame seeds and oil, andhoney.
Tteok is usually shared.Tteok offered to spirits is calledboktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive events.Tteokguk ("rice cake soup") is shared to celebrateKorean New Year andsongpyeon is shared onChuseok, a harvest festival.
The history of rice cakes goes back to the primitive agricultural society. It is presumed that it is because at least about the 7th to 8th centuries B.C., there are records of sowing seeds and plowing and farming in this land, or because almost all of them are found in the ruins like Galdol (a flat stone used as a tool when grinding fruit against a grind stone) or Dolhwag (a small mortar made of stone) of that period.[2]
The origin of rice cakes began in prehistoric times when the coarse flour obtained from the primitive threshing process of mixed grains was baked or pan-fried without the use of cooking utensils.[3]
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Below are cooking utensils used to maketteok in the traditional Korean way.[4]
Tteok is largely divided into four categories:"steamed tteok" (찌는 떡),"pounded tteok" (치는 떡),"boiled tteok" (삶는 떡) and"pan-fried tteok" (지지는 떡). The steamed tteok is made by steaming rice orglutinous rice flour in"siru" (시루), or a largeearthenwaresteamer, so it is often called"sirutteok" (시루떡). It is regarded as the basic and oldest form oftteok. Poundedtteok is made by using a pounding board or mortar after steaming it first. In making pan-fried tteok, the rice dough is flattened like apancake and pan-fried with vegetable oil. Shapedtteok are made by kneading dough with hot water, then shaping it into balls.[5]
The main ingredients for steamedtteok or"sirutteok" arerice (멥쌀,mebssal in Korean) orglutinous rice (찹쌀chapssal), and sometimes they are mixed together. In some cases, other grains, beans (azuki beans ormung beans),sesame seeds,wheat flour, orstarch are mixed with the rice. Variousfruits and nuts are used as subsidiary ingredients, such aspersimmons,peaches orapricots,chestnuts,walnuts, andpine nuts. In addition, marinated vegetables or herbs can be used to flavor thetteok.Danggwi leaves (Ostericum grosseserratum),seogi mushroom (mannalichen),radish,artemisia,pepper, andcheongju are the most common flavorings, and honey and sugar are used assweeteners.[5]
In order to make steamedtteok orsirutteok, rice or glutinous rice is soaked in water for a while, then ground. The prepared rice flour is put in asiru and steamed. According to steaming method,sirutteok is subdivided into two groups:seolgitteok (설기떡), which is shaped into a single large lump, andkyeotteok (켜떡), which consists of multiple layers withadzuki bean powder or other bean powder.Seolgitteok is also calledmuritteok (무리떡), which is regarded as the most basic form ofsirutteok because it is made only of rice. When makingkyeotteok, rice and glutinous rice are mixed. The namekyeotteok derives from the adverbkyeokeyo (켜켜, literally "layered") in Korean because thistteok is made in layers.[5]
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In traditional preparations, poundedtteok is made by pounding rice or glutinous rice with utensils calledjeolgu andjeolgutgongi ortteokme andanban.Injeolmi (tteok coated with adzuki bean powder or roasted soybean powder),garaetteok (가래떡 cylinder-shaped white tteok),jeolpyeon (절편 patterned tteok) anddanja (단자 glutinous tteok ball coated with bean paste)” are the most commonly eaten poundedtteok.[citation needed]
Rice and glutinous rice are hulled to make grain particles or powder and then steamed in asiru (earthenware steamer) and pounded with utensils. The pounded tteok is divided by rice type into glutinous pounded tteok (찹쌀도병chapssal dobyeong) and non-glutinous poundedtteok (맵쌀도병mapssal dobyeong).Injeolmi, a representative of glutinous pounded tteok, varies in accordance withgomul types (고물, coating made with bean powder, sesame seeds, or sliced jujubes) or subsidiary ingredients mixed into thesteamed rice while pounding on theanban.Patinjeolmi (팥인절미), andkkaeinjeolmi (깨인절미) are examples for the former, coated with red bean powder and sesame, respectively. Inssuk injeolmi (쑥인절미) andsurichwi injeolmi (수리취인절미),ssuk (Artemisia indica) andsurichwi (Synurus deltoides (AIT.) NAKAI) are added.[5]
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