떡
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Korean
Etymology 1
First attested in the Worin seokbo (月印釋譜 / 월인석보), 1459, as Middle Korean ᄯᅥᆨ (stek). The presumed Old Korean root is *돋. Relationships with the Japanese term 餅 (mochi) and the Manchu term tət (tət) ("millet") have been hypothesized.
Pronunciation
- IPA(key)[t͈ʌ̹k̚]
- Phonetic Hangul[떡]
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Noun
떡 • (tteok)
- Any dough of rice or other cereals, ground before, or mashed after, steaming.
- Specifically, a steamed cake of glutinous rice, often sweetened.
Synonyms
- 병 (byeong, “byeong”)
Derived terms
- 떡가래 (tteokgarae)
- 떡가루 (tteokgaru, “rice-cake flour”)
- 떡갈비 (tteokgalbi)
- 떡고물 (tteokgomul)
- 떡국 (tteokguk)
- 떡메 (tteongme)
- 떡밥 (tteokbap)
- 떡방아 (tteokbang-a)
- 떡보 (tteokbo)
- 떡볶이 (tteokbokki)
- 떡살 (tteoksal)
- 떡소 (tteokso)
- 떡시루 (tteoksiru)
- 떡쌀 (tteokssal)
- 떡판 (tteokpan)
- 가래떡 (garaetteok)
- 개떡 (gaetteok)
- 시루떡 (sirutteok)
- 쑥떡 (ssuktteok)
- 찰떡 (chaltteok)
- 떡 먹기 (tteok meokgi, “a piece of cake”)
References
Seo Jeong-beom (서정범) (2000) 國語語原辭典, Seoul: Bogosa Books
Etymology 2
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