List of tteok varieties
Introduction Pounding tteokThis is a list of varieties of ''tteok'', traditional rice cakes in Korean cuisine.
Steamed ''tteok'' *''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'' *''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 indica''**''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'' ''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)  – 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.
Pan-fried ''tteok'' ''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*''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
Non-rice ''tteok'' ''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 *List of Korean desserts*
References
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