''Gaepi-tteok'' () or ''baram-tteok'' () is a half-moon-shaped ''

tteok ''Tteok'' ( ko, 떡) is a class of Korean rice cakes made with steamed flour made of various grains, including glutinous rice, glutinous or non-glutinous Japonica rice, rice. Steamed flour can also be pounded, shaped, or pan-fried to make ''tt ...

'' (rice cake) made with non-glutinous

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

and filled with

white adzuki bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...

Preparation

Non-glutinous rice flour is steamed in ''

siru ''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes). Gallery Si-lu (side2).jpg, A Bronze Age ''siru'' See also * List of cooking vessels * Bamboo steamer * ''Siru-tteok Si ...

'' (steamer) and pounded in ''

jeolgu ''Jeolgu'' () and ''gongi'' () are a type of traditional Korean mortar and pestle set, used for pounding grains or ''tteok'' (rice cake). They can be made with timber, stone, or iron. ''Jeolgu'' is a bowl-shaped vessel in which grains or ''tteok'' ...

'' (mortar) to form a dough. It is then cut into small pieces, rolled out flat and round, and filled with '' geopipat-so'' (white adzuki bean paste) and sealed. The filling can be made by husking

adzuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar ...

s (often the black variety), steaming and seasoning it with salt, and sieving it.

Sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. O ...

is brushed on each ''tteok'' to prevent it from sticking.

Varieties

Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough. In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough. To make a pink dough, the

endodermis The endodermis is the central, innermost layer of cortex in land plants. It is a cylinder of compact living cells, the radial walls of which are impregnated with hydrophobic substances (Casparian strip) to restrict apoplastic flow of water to the ...

Korean red pine ''Pinus densiflora'', also called the Japanese red pine, the Japanese pine, or Korean red pine, is a species of pine tree native to East Asia. Distribution and habitat ''P. densiflora'' has a home range that includes Japan, the Korean Peninsula, ...

is used. Variants containing sweet

mung bean paste The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract G ...

instead of

are very common, particularly among the Korean communities in Los Angeles, California.

References

Legume dishes Stuffed dishes Tteok {{Korea-dessert-stub