Hobak-tteok

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Hobak-tteok
Hobakseolgitteok (pumpkin seolgi tteok).jpg
Type Siru-tteok
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Rice flour, pumpkin
Food energy
(per 1 serving)
200 kcal (837 kJ)[1]
Cookbook: Hobak-tteok  Media: Hobak-tteok
Korean name
Hangul 호박떡
Hanja n/a
Revised Romanization hobak-tteok
McCune–Reischauer hobak-ttŏk
IPA [ho.bak̚.t͈ʌk̚]

Hobak-tteok (호박떡) is a variety of siru-tteok (steamed rice cake) made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a siru (rice cake steamer).[2]

Preparation[edit]

Washed pumpkin, preferably Korean cheese pumpkin called cheongdung-hobak (청둥호박), is minced after having its seeds removed by scraping.[3] It is then mixed with rice flour and (optionally) sugar, and then sieved.[1] Hobak-goji (julienned and dried pumpkin pieces) may replace the minced fresh pumpkin, in which case the flour is sieved before the addition of pumpkin pieces.[3] Chestnuts, jujubes, red beans, and/or black beans may also be added to the sieved flour mixture.[3] Finally, it is steamed in siru (steamer).[1]

See also[edit]

References[edit]

  1. ^ a b c "hobaktteok" 호박떡 [Pumpkin Rice Cake]. Korean Food Foundation. Retrieved 2 May 2017. 
  2. ^ "hobak-tteok" 호박떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 March 2017. 
  3. ^ a b c "hobak-tteok" 호박떡 [Pumpkin Rice Cake]. Doopedia (in Korean). Doosan Corporation. Retrieved 2 May 2017.