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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).
Neapolitan ice cream, also sometimes referred to as Harlequin ice cream, [2] is an ice cream composed of three separate flavors (typically vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any barrier between them.
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
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.
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.
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]
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.
In Western-style baking, bread has zero fat and the main components are flour, salt, and water. Korean style bread, on the other hand, are high in fat and sugar, which together give the bread its unique soft texture. [5] Typical white bread found in South Korean bakeries. Korean baked breads are very soft and typically drizzled with condensed milk.