Korean rice cakes made with steamed flour made of various grains, including glutinous or non-glutinous rice. Tteok is galbi recipe not only as a dessert or seasonal delicacy, but also as a meal.
Tteok is usually a food that is shared. It is also one of the celebratory foods used in banquets, rites, and various festive events. The history of rice cakes goes back to the primitive agricultural society. It is presumed that it is because at least about the 7th to 8th centuries B. The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods. Below are cooking utensils used to make tteok in the traditional Korean way.
Gyeongdan – Inside these rice balls are usually red bean or sesame paste. The balls are usually dipped and covered in black sesame or other powders. Juak are colored with natural coloring and covered with sugar or coated in honey. Ttuk, Hangwa : Kinds of Rice Cakes”. 00743 11 40 C 11 55. 007431 69 40 69 C 47.
