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 (절편) is a type of tteok (rice cake) made of non-glutinous rice flour. [1] [2] 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). [1] The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel. [3] When served, sesame oil is brushed over jeolpyeon. [3]
If white seolgi is pounded, it becomes white jeolpyeon. [4] Sometimes, the tteok is steamed and pounded with Korean mugwort, resulting in dark green ssuk-jeolpyeon (쑥절편). [4] Another dark-green jeolpyeon, made with deltoid synurus, is called surichwi-jeolpyeon (수리취절편) and is traditionally served during the Dano festival. [1] [5] Pink-colored jeolpyeon, called songgi-jeolpyeon (송기절편), is made by pounding tteok with pine endodermis. [4]