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Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, [1] especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into ...
' honey tteok ') is made by mixing honey with glutinous rice powder and sieving it with chestnuts, jujubes, pine nuts, etc. [25] Kkul tteok is similar to songpyeon in shape, but smaller in size. Hwajeon [26] are small sweet pancakes made of glutinous rice flour and flower petals from seasonal blooms, such as the Korean azalea, chrysanthemum, or ...
Depending on personal preference, it can be eaten with seasonings such as green tea powder, herb powder, sesame, or parsley. Outside of Korea, Shanghainese chǎo niángāo (炒年糕) is a stir-fried dish made with tteok-like rice cakes sliced into flat oval shapes, scallions, beef, pork and cabbage. [13]
Make the mochi dough Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis Stir mochiko — a sweet, glutinous rice flour that lends a bouncy, chewy texture — into ...
Sirutteok (시루떡), steamed tteok; Duteop tteok (두텁떡) - a variety of royal court tteok (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]
Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on 떡 tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:48, 11 September 2007 (UTC)
Gomul can be made with powdered dried soybeans, azuki beans, sesame seeds, or sliced dried jujube. Subsidiary ingredients are mixed into the steamed rice while pounding it on the anban (안반, wooden pounding board). Patinjeolmi (팥인절미) and kkaeinjeolmi (깨인절미) are two examples, coated with azuki bean powder and sesame respectively.