Gaepi-tteok
 | |
| Alternative names | Baram-tteok |
|---|---|
| Type | Tteok |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Rice flour, white adzuki bean paste |
| Korean name | |
| Hangul | 개피떡 |
|---|---|
| Revised Romanization | gaepi-tteok |
| McCune–Reischauer | kaep'i-ttŏk |
| IPA | [pa.ɾam.t͈ʌk̚] |
| Hangul | 바람떡 |
| Revised Romanization | baram-tteok |
| McCune–Reischauer | param-ttŏk |
| IPA | [pa.ɾam.t͈ʌk̚] |
Gaepi-tteok (개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok (rice cake) made with non-glutinous rice flour and filled with white adzuki bean paste.
Preparation
Non-glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.[1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.[1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it.[1] Sesame oil is brushed on each tteok to prevent it from sticking.[2]
Varieties
Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.[4] To make a pink dough, the endodermis of Korean red pine is used.[3]
Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.
References
- ^ a b c "gaepi-tteok" 개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
- ^ "gaepi-tteok" 개피떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 May 2017.
- ^ a b "ssuk-gaepi-tteok" 쑥개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
- ^ "surichwi-gaepi-tteok" 수리취개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
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