Duteop tteok (두텁떡) - a variety of royal courttteok (궁중떡), is covered 3 layers -duteop powder [outside, made of black-line white bean (흰팥)], sweet rice [middle], and variety nuts and fruits [inside, including chestnut, date (jujube), pinenut,yuja,duteop-so]
Baekseolgi (백설기) – a variety ofsiru tteok. It literally means "white snowtteok", and is made of white rice and whole raisins
Kongtteok (콩떡) –tteok made with various kinds of beans
Mujigae tteok (무지개떡) – literally "rainbowtteok"; this variety oftteok has colorful stripes. Thetteok is used especially forjanchi (잔치), Korean banquet, party, or feast likedol (celebrating a baby's first birthday),Hwangap (celebrating 60 years old people's birthday), orgyeonhon janchi (wedding party).
Garaetteok (가래떡; also calledhwin tteok, 흰떡, literally "whitetteok") –tteok formed into a long white cylinder. The thinly slicedgarae tteok is used for makingtteokguk, while the thicker cylinder shapedtteok is used intteokbokki
Gochitteok (고치떡) - made with strawberry powder,Artemisia princeps var. orientalis (쑥) and gardenia seeds (치자)
Ssamtteok (쌈떡) –tteok used forssam (쌈, food wrapped in a leaf)
Dalgal tteok (닭알떡)[1] – named after the Korean word for egg (달걀 or 계란)
Gyeongdan (경단) – inside these rice balls are usually azuki bean or sesame paste. Then they are usually dipped and covered in black sesame or other powders.
Bupyeon (부편), consists of a dough made fromglutinous rice flour with a sweet filling that is covered withgomul, a kind of powdered bean.[2]
Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Koreanazalea,chrysanthemum, or rose
Bukkumi (부꾸미), pan-fried sweettteok with various fillings in acrescent shape[3]
Juak (주악), made ofglutinous rice flour and stuffed with fillings such asmushrooms,jujubes, andchestnuts, and pan-fried.Juak are colored with natural coloring and covered with sugar or coated in honey[4]
Tteok-galbi (떡갈비) is made of formed minced rib meat, orgalbi (갈비). The name literally translates to "cake ribs" and is a metaphorical reference to the process of kneading and shaping rice-based tteok.
