 | |
| Type | Tteok |
|---|---|
| Place of origin | Korea |
| Main ingredients | Rice flour |
| Korean name | |
| Hangul | 절편 |
|---|---|
| Revised Romanization | jeolpyeon |
| McCune–Reischauer | chŏlp'yŏn |
| IPA | [tɕʌl.pʰjʌn] |
Jeolpyeon (Korean: 절편) is a type of tteok (rice cake) made of non-glutinous rice flour. Unlike when making siru-tteok 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, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel. When served, sesame 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 (쑥절편). Another dark-green jeolpyeon, made with deltoid synurus, is called surichwi-jeolpyeon (수리취절편) and is traditionally served during the Dano festival. Pink-colored jeolpyeon, called songgi-jeolpyeon (송기절편), is made by pounding tteok with pine endodermis.
Gallery
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Jeolpyeon and tteoksal (patterned rice-cake stamp)
See also
References
- ^ National Institute of Korean Language (2002). An Illustrated Guide to Korean Culture: 233 Traditional Key Words. Seoul: Hakgojae. p. 77. ISBN 9788985846981.
- "jeolpyeon" 절편. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 26 April 2017. Retrieved 25 April 2017.
- ^ 정, 순자. "jeolpyeon" 절편. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 April 2017.
- ^ "jeolpyeon" 절편. Doopedia (in Korean). Doosan Corporation. Retrieved 25 April 2017.
- Yoon, Seo-seok (2008). Festive Occasions: The Customs in Korea. Translated by Cho, Yoon-jung; Park, Hyun-ju. Seoul: Ewha Womans University Press. p. 93. ISBN 9788973007813.
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