This is a list of varieties of tteok, traditional rice cakes in Korean cuisine.
Steamed tteok
Sirutteok (), steamed tteok Duteop tteok () - a variety of royal court tteok (), is covered 3 layers - duteop powder [outside, made of black-line white bean ()], sweet rice [middle], and variety nuts and fruits [inside, including chestnut, date (jujube), pinenut, yuja, duteop-so] Baekseolgi () – a variety of siru tteok. It literally means "white snow tteok", and is made of white rice and whole raisins Kongtteok () – tteok made with various kinds of beans Jeungpyeon () – tteok made with makgeolli (unfiltered rice wine) Mujigae tteok () – literally "rainbow tteok"; this variety of tteok has colorful stripes. The tteok is used especially for janchi (), Korean banquet, party, or feast like dol (celebrating a baby's first birthday), Hwangap (celebrating 60 years old people's birthday), or gyeonhon janchi (wedding party).
Pounded tteok Injeolmi () Pat injeolmi () - tteok made with azuki beans () Kkaeinjeolmi () - tteok made with black sesame () Ssuk injeolmi () - tteok made with Artemisia indica Surichwi injeolmi () - tteok made with Synurus deltoides (AIT.) NAKAI Garaetteok (가래떡; also called hwin tteok, 흰떡, literally "white tteok") – tteok formed into a long white cylinder. The thinly sliced garae tteok is used for making tteokguk, while the thicker cylinder shaped tteok is used in tteokbokki.
Shaped tteok
Kkul tteok () – literally means "honey" but this tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeon in shape, but smaller in size Songpyeon () – eaten during the Chuseok holiday Gochitteok () - made with strawberry powder, Artemisia princeps var. orientalis () and gardenia seeds () Ssamtteok () – tteok used for ssam (쌈, food wrapped in a leaf) Dalgal tteok () – named after the Korean word for egg (달걀 or 계란) Gyeongdan () – 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 () – consists of a dough made from glutinous rice flour with a sweet filling that is covered with gomul, a kind of powdered bean.
Pan-fried tteok
Hwajeon () – small sweet pancakes made of glutinous rice flour and flower petals of 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.
Non-rice tteok
Tteok-galbi () is made of formed minced rib meat, or galbi (). The name literally translates to "cake ribs" and is a metaphorical reference to the process of kneading and shaping rice-based tteok.
See also List of Korean desserts
References
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