Search results
Results From The WOW.Com Content Network
Tteok offered to spirits is called boktteok ("good fortune rice cake") and shared with neighbours and relatives. It is also one of the celebratory foods used in banquets, rites, and various festive events. Tteokguk ("rice cake soup") is shared to celebrate Korean New Year and songpyeon is shared on Chuseok, a harvest festival.
Tteok (rice cake) Mostly made of rice, it is eaten as a dessert or on Chuseok, which falls on the 15th day of the 8th month in the lunar calendar. These rice cakes vary from containing sweet red bean rice to sesame seeds. Most of these rice cakes are mildly sweet and are enjoyed by everyone from young to old.
It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture.
"Korean Thanksgiving food, also known as Charyeotguk or Songpyeon, plays a significant role during the festival," says Kim. "Songpyeon is a type of rice cake stuffed with various fillings like ...
A tteok, or Korean rice cake, made of glutinous rice. [2] Hwangnam-ppang: A small pastry with a filling of red bean paste. Hodu-gwaja: A walnut-shaped baked confection with red bean paste filling, whose outer dough is made of skinned and pounded walnuts and wheat flour. Hoppang
Tteokguk (떡국), tteok (rice cake) soup; Haejangguk (해장국): a favorite hangover cure consisting usually of meaty pork spine, dried ugeoji (우거지, dried outer leaves of Napa cabbage or other vegetables), [11] coagulated ox blood (similar to blood pudding), and vegetables in a hearty beef broth.
A good Korean barbecue restaurant sequences the order of your meats based on their increasing levels of fat, according to Kim. The meal always begins with beef and finishes with pork.
Tteok-galbi (Korean: 떡갈비) or grilled short rib patties is a Korean beef dish made with minced beef short ribs. [1] Originally a royal dish, tteok-galbi is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula.