List of tteok varieties

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Pounding tteok

This is a list of varieties of tteok, traditional rice cakes in Korean cuisine.

Steamed tteok[edit]

  • Sirutteok (시루떡), steamed tteok
  • Duteop tteok (두텁떡) - a variety of royal court tteok (궁중떡), is covered 3 layers - duteop powder [outside, made of black-line white bean (흰팥)], sweet rice [middle], and variety nuts and fruits [inside, including chestnut, date (jujube), pinenut, yuja, duteop-so]
  • Baekseolgi (백설기) – a variety of siru tteok. It literally means "white snow tteok", and is made of white rice and whole raisins
  • Kongtteok (콩떡) – tteok made with various kinds of beans
  • Jeungpyeon (증편) – tteok made with makgeolli (unfiltered rice wine)
  • Mujigae tteok (무지개떡) – literally "rainbow tteok"; this variety of tteok has colorful stripes. The tteok is used especially for janchi (잔치), Korean banquet, party, or feast like dol (celebrating a baby's first birthday), Hwangap (celebrating 60 years old people's birthday), or gyeonhon janchi (wedding party).

Pounded tteok[edit]

  • Injeolmi (인절미)
    • Pat injeolmi (팥인절미) - tteok made with azuki beans (팥)
    • Kkaeinjeolmi (깨인절미) - tteok made with black sesame (검은깨)
    • Ssuk injeolmi (쑥인절미) - tteok made with Artemisia princeps var. orientalis
    • Surichwi injeolmi (수리취인절미) - tteok made with Synurus deltoides (AIT.) NAKAI
  • Garaetteok (가래떡; also called hwin tteok, 흰떡, literally "white tteok") – tteok formed into a long white cylinder. The thinly sliced garae tteok is used for making tteokguk, while the thicker cylinder shaped tteok is used in tteokbokki

Shaped tteok[edit]

Kkul tteok (꿀떡)
  • Kkul tteok (꿀떡) – literally means "honey" but this tteok is stuffed with Korean syrup. Ggul tteok is similar to songpyeon in shape, but smaller in size
  • Songpyeon (송편) – eaten during the Chuseok holiday
  • Gochitteok (고치떡) - made with strawberry powder, Artemisia princeps var. orientalis (쑥) and gardenia seeds (치자)
  • Ssamtteok (쌈떡) – tteok used for ssam (쌈, food wrapped in a leaf)
  • Dalgal tteok (닭알떡) [1] – named after the Korean word for egg (달걀 or 계란)
  • Gyeongdan (경단) – inside these rice balls are usually azuki bean or sesame paste. Then they are usually dipped and covered in black sesame or other powders.
  • Bupyeon (부편), consists of a dough made from glutinous rice flour with a sweet filling that is covered with gomul, a kind of powdered bean.[2]

Pan-fried tteok[edit]

Jindallae hwajeon
  • Hwajeon (화전) – small sweet pancakes made of glutinous rice flour and flower petals of Korean azalea, chrysanthemum, or rose
  • Bukkumi (부꾸미), pan-fried sweet tteok with various fillings in a crescent shape[3]
  • Juak (주악), made of glutinous rice flour and stuffed with fillings such as mushrooms, jujubes, and chestnuts, and pan-fried. Juak are colored with natural coloring and covered with sugar or coated in honey[4]

Non-rice tteok[edit]

Tteok galbi
  • Tteok-galbi (떡갈비) is made of formed minced rib meat, or galbi (갈비). The name literally translates to "cake ribs" and is a metaphorical reference to the process of kneading and shaping rice-based tteok.

See also[edit]


  1. ^ "Archived copy". Archived from the original on 2010-02-15. Retrieved 2009-11-29.CS1 maint: archived copy as title (link)
  2. ^ "::: 약한자의 힘 경남도민일보 :::". 10 April 2008. Retrieved 2010-07-10.
  3. ^ "Bukkumi (부꾸미)" (in Korean). Doosan Encyclopedia. Archived from the original on 2009-02-06. Retrieved 2008-05-18.
  4. ^ "주악 (juak)". Click Korea Online Dictionary. Archived from the original on 2011-07-19. Retrieved 2008-05-18.

External links[edit]