Tteok Totally Explained

Everything about Tteok totally explained

Tteok (also spelled ddeock, duk, dduk, ddeog, or thuck) is a Korean sweet cake made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round. In Korea it's customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions with nuts and fruits down to the plain-flavored tteok used in home cooking. Some common ingredients for many kinds of tteok are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts.

Utensils for making tteok

The below are cooking untensils to make tteok in Korean traditional way.

Ki (키), winnowing vessel
Inambak (이남박), rice-washing bowl
Bagaji (바가지), gourd-like dipper
Ongbaegi (옹배기) and jabaegi (자배기), large, round pottery bowls
Che (체) and chetdari (쳇다리), sieve and sieve-frame legs
Maetdol (맷돌), grinding stone
Jeolgu (절구) and jeolgutgongi (절굿공이), mortar and pestle
Anban (안반) and tteokme (떡메), wooden pounding board and mallet_video
Siru (시루) and sirumit (시루밑), earthenware steamer and mat placed in the bottom of the siru
Sot (솥) and geonggeure (겅그레), cauldron and steaming rack
Beoncheol (번철), thick frying pan
Chaeban (채반), wicker tray
Tteoksal (떡살), wooden tteok pattern stamp

Types

Tteok are largely divided into four categories, such as "steamed tteok" (찌는 떡, 甑餠), "pounded tteok" (치는 떡, 搗餠), "boiled tteok" (삶는 떡 搗餠) and "pan-fried tteok" (지지는 떡 油煎餠). The steamed tteok is made by steaming rice or glutinous rice flour in "siru" (시루), or a large earthenware steamer, so it's often called "sirutteok" (시루떡). It is regarded as the basic and oldest form of tteok. The pounded tteok is made by using a pounding board or mortar after steamed first. In making pan-fried tteok, the rice dough is flatten like a pancake and pan-fried with vegetable oil. The shaped tteok are made by kneeling a dough with hot water which shaped into usually balls.

Steamed tteok

The main ingredients for steamed tteok or "sirutteok" are rice (맵쌀, maepssal in Korean) or glutinous rice 찹쌀 chapssal) and sometimes they're mixed together. In some cases, other grains, beans (azuki bean, mung bean), sesame, wheat flour or starch can be mixed with the rice. Various fruits and nuts are used as subsidiary ingredients, such as persimmon, peach or apricot, chestnut, walnut, and pine nut. In additon, vegetables with flavors or herbs can be used to favor the tteok. danggwi leaves (당귀잎; Ostericum grosseserratum), seogi mushroom (manna lichen), daikon, artemisia, pepper, and Korean wine are the examples whereas honey and sugar are used as sweeteners.

Juak (주악), 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.

Others

Ssuk tteok (쑥떡)

Gaksaek pyeon (각색편)(External Link

)

Gallery

Image:Tteok-02.jpg|Kong tteok (콩떡), made with soy beans (콩) Image:Korean.food-ddeok-01.jpg|Modern packaged tteok Image:Korean.dessert-Tteok-Jeolpyeon-dotori-ssuk-01.jpg|Jeolpyeon (절편) Image:Korean.dessert-Tteok-Songpyeon-Kkultteok.01.jpg|Kkul tteok (꿀떡) Image:Korean.dessert-Tteok-Hanbok-01.jpg|Women in hanbok selling tteok at a jaerae sijang (재래시장 similar to farmers market) Image:Korean.dessert-Tteok.bang-01.jpg|Tteok bang (떡방), tteok shop Image:Tteok.jpg|Various tteok

dishes made with tteok

Tteok guk

Tteokbokki

Tteok sudan' (External Link)Further Information
Get more info on 'Tteok'.

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