''Jeolpyeon'' () is a type of ''

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

'' (rice cake) made of non-glutinous

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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 cul ...

. Unlike when making ''

siru-tteok Sirutteok (시루떡) is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a "siru" (시루). The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean ...

'' or '' baekseolgi'', the rice flour steamed in '' siru'' is pounded into a dough, divided into small pieces, and patterned with a '' tteoksal'' (rice cake stamp). The stamps can be wooden,

ceramic A ceramic is any of the various hard, brittle, heat-resistant and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcelain, ...

, or ''

bangjja ''Bangjja'' (), also called ''yugi'' (), is a Korean type of hand-forged bronzeware. A complete set of ''bangjja'' includes dishes, bowls, spoons, and chopsticks. The main difference between Korean bronzeware or ''bangjja'' from other bronzeware ...

'' (bronze), with various patterns including flowers, letters, or a cartwheel. When served,

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. ...

is brushed over ''jeolpyeon''.

Varieties

If white '' seolgi'' is pounded, it becomes white ''jeolpyeon''. Sometimes, the ''tteok'' is steamed and pounded with Korean mugwort, resulting in dark green ''ssuk-jeolpyeon'' (). Another dark-green ''jeolpyeon'', made with deltoid synurus, is called ''surichwi-jeolpyeon'' () and is traditionally served during the Dano festival. Pink-colored ''jeolpyeon'', called ''songgi-jeolpyeon'' (), is made by pounding ''tteok'' with

pine A pine is any conifer tree or shrub in the genus ''Pinus'' () of the family (biology), family Pinaceae. ''Pinus'' is the sole genus in the subfamily Pinoideae. The World Flora Online created by the Royal Botanic Gardens, Kew and Missouri Botanic ...

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 th ...

Gallery

Jeolpyeon and tteoksal.png, ''Jeolpyeon'' and '' tteoksal'' (patterned rice-cake stamp)

References

Tteok Steamed foods {{Korea-cuisine-stub

Varieties

Gallery

See also

References