Gaepi-tteok

Gaepi-tteok
Alternative names Baram-tteok
Type Tteok
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Rice flour, white adzuki bean paste
Korean name
Hangul 개피떡
Revised Romanization gaepi-tteok
McCune–Reischauer kaep'i-ttŏk
IPA [pa.ɾam.t͈ʌk̚]
Hangul 바람떡
Revised Romanization baram-tteok
McCune–Reischauer param-ttŏk
IPA [pa.ɾam.t͈ʌk̚]

Gaepi-tteok (개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok (rice cake) made with non-glutinous rice flour and filled with white adzuki bean paste.

Preparation

Non-glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.[1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.[1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it.[1] Sesame oil is brushed on each tteok to prevent it from sticking.[2]

Varieties

Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.[4] To make a pink dough, the endodermis of Korean red pine is used.[3]

Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.

References

  1. 1 2 3 "gaepi-tteok" 개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
  2. ↑ "gaepi-tteok" 개피떡. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 May 2017.
  3. 1 2 "ssuk-gaepi-tteok" 쑥개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
  4. ↑ "surichwi-gaepi-tteok" 수리취개피떡. Doopedia (in Korean). Doosan Corporation. Retrieved 23 May 2017.
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