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 a frontal view of a typicalOmegi Tteok served on a plate | |
| Type | Tteok |
|---|---|
| Place of origin | Korea |
| Region or state | Jeju Province |
| Main ingredients | Millet, red bean |
| Korean name | |
| Hangul | 오메기떡 |
|---|---|
| Revised Romanization | Omegitteok |
| McCune–Reischauer | Omegittŏk |
Omegi-tteok (Korean: 오메기떡) is a type oftteok (Korean rice cakes) particular to the region of theJeju Island, the largest island of the Korean Peninsula. Its traditional form is actually a by-product of the process of makingomegi sul (sul is a Korean word for alcoholic beverages). The modern form ofomegi tteok uses entirely different ingredients and is only packaged and marketed as "traditional" mainly to be sold as a regional specialty snack for visitors. It is now one of the best selling souvenirs among the tourists in Jeju Island.
The main ingredient of the traditional variety of bothomegi tteok andomegi sul is a particular type of millet once produced in large quantities in Jeju Island known aschajo (차조). Before the 21st century, a traditional Jeju household would usechajo as a replacement for a lot of the more difficult to find grains such as rice or wheat. This is an example of how the traditional Jeju cuisine differs from the rest of the traditional Korean cuisine. Because the island's cuisine developed with a more limited variety of food ingredients compared to the rest of the Korean inland provinces, some of its traditional food items tend to be less flavorful and more rustic like this traditional variety ofomegi tteok. In addition,tteok in general was not made for snacking in Jeju Island. Instead, the people of Jeju Island mainly usedtteok as an item of sacrifice for the spirits during events likegut (굿, shamanistic rituals). Having such purpose, most traditional Jejutteok do not have a lot of flavor and are not very marketable in their original form.[1]
The process of making traditionalomegi tteok andomegi sul only requireschajo, yeast, and water. Although this is no longer the case for most commercially soldomegi tteok nowadays, it is worth reviewing the traditional process for the sake of preserving the unique culture revolving around the notion of food in Jeju Island.
First, thechajo is soaked in water and ground to producechajo powder. Then the powder is mixed with water and kneaded into a dough. The dough is then rolled into small oval shapes with a sunken center, much like a small doughnut, to ensure that it cooks thoroughly. Then they are boiled in water. When they rise to the top, the cooked dough is removed from water. It is in this step of the process that some of the cooked dough is set aside to be consumed asomegi tteok. Before giving this cookedchajo dough for the children to nibble on as snack, the parent or the grandparent would roll some of this dough in red beangomul (고물, ground grain used mostly as topping) in order to prevent the children from burning their tongue. This is the original form of theomegi tteok.
The rest of the cooked dough is kneaded again into a paste-like consistency and mixed with yeast to ferment into theomegi sul. In this way, the original form ofomegi tteok was never meant to be preserved for a long time and sold in a shop. In fact, the cookedchajo dough becomes hard and inedible even after just a day of being left to chill. Hence, the modern variety ofomegi tteok has changed significantly in both form and taste.
The sudden rise of popularity ofomegi tteok within the South Korean tourism industry started in the early 2010s. As a result, the look, the taste, and the makeup of theomegi tteok has changed significantly in recent years, almost to the point of becoming an entirely different variety oftteok. Due to the fact thatchajo is no longer produced in large quantity, most store boughtomegi tteok do not containchajo at all. Instead, this new branding ofomegi tteok borrows the look, the name and the “traditional branding” of its original counterpart.
In order to cater to the taste bud of the younger generation, the recipe for the modernomegi tteok now uses glutinous rice powder mixed with mugwort and sugar. The rice powder makes thetteok more chewy while the addition of mugwort helps to simulate the green color of the originalomegi tteok. The sugar makes it sweeter, promoting theomegi tteok into the marketable dessert product status. The modern mix of ingredients also makes it easier to store and preserve theomegi tteok, so that it can be sold and shipped all over the country. Several vendors are even experimenting with differentgomul such as nuts, in place of the ground red bean, or adding foreign flavors like banana into the dough.
