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Omegi-tteok (Korean: 오메기떡) is a type of tteok (Korean rice cakes) particular to the region of the Jeju Island, the largest island of the Korean Peninsula.Its traditional form is actually a by-product of the process of making omegi sul (sul is a Korean word for alcoholic beverages).
Garae-tteok (가래떡) is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour. [1] [2] Grilled garae-tteok is sometimes sold as street food. [3]Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. [4]
In a medium saucepan, bring the rice and the water to a boil. Cover and cook over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes.
Tteokbokki (Korean: 떡볶이), [pronunciation?] or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).
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Chal is derived from the Middle Korean chɑl ( ), and the word chɑlsdeok ( ) appears in Geumganggyeong Samga hae, a 1482 book on the Diamond Sūtra. [7] Accordingly, chaltteok can mean tteok made of glutinous grains other than rice, such as glutinous sorghum, but chapssal-tteok can only refer to tteok that is made of glutinous rice.
Injeolmi (Korean: 인절미, pronounced [in.dʑʌl.mi]) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
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 .