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80 relations: Adzuki bean, Angelica sinensis, Apricot, Artemisia (genus), Artemisia princeps, Asteraceae, Azalea, Baek-seolgi, Bap (food), Bupyeon, Capsicum, Castanea crenata, Cauldron, Cheongju (beverage), Chestnut, Chrysanthemum, Chuseok, Cooked rice, Crescent, Cucurbita moschata, Danja (food), Doosan Encyclopedia, Earthenware, Flour, Food steamer, Fruit, Fu (character), Gamasot, Garae-tteok, Glutinous rice, Gomul, Gyeongdan, Honey, Hwajeon, Hwangap, Injeolmi, Japonica rice, Jeju Island, Jeolgu, Jeolpyeon, Jeungpyeon, Jujube, Korea, Korean cuisine, Korean New Year, Lichen, List of Korean desserts, List of steamed foods, Makgeolli, Mallet, ..., Mortar and pestle, Mujigae-tteok, Mung bean, Mushroom, National Institute of Korean Language, Nian gao, Omegi-tteok, Pancake, Peach, Persimmon, Pine nut, Radish, Rice, Rice cake, Sesame, Siru, Siru-tteok, Songpyeon, Soybean, Standard Korean Language Dictionary, Starch, Sugar substitute, The Chosun Ilbo, Tteok Museum, Tteok-bokki, Tteokguk, Umbilicaria esculenta, Walnut, Wheat flour, Winnowing. Expand index (30 more) »
Adzuki bean
The adzuki bean (Vigna angularis; from, sometimes transliterated as azuki or aduki, or English red mung bean) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean.
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Angelica sinensis
Angelica sinensis, commonly known as dong quai or "female ginseng" is a herb from the family Apiaceae, indigenous to China.
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Apricot
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits).
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Artemisia (genus)
Artemisia is a large, diverse genus of plants with between 200 and 400 species belonging to the daisy family Asteraceae.
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Artemisia princeps
Artemisia princeps, also called ssuk, Korean wormwood, Korean mugwort, and Japanese mugwort in English, is an Asian plant species in the sunflower family, native to China, Japan, and Korea.
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Asteraceae
Asteraceae or Compositae (commonly referred to as the aster, daisy, composite,Great Basin Wildflowers, Laird R. Blackwell, 2006, p. 275 or sunflower family) is a very large and widespread family of flowering plants (Angiospermae).
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Azalea
Azaleas are flowering shrubs in the genus Rhododendron, particularly the former sections Tsutsuji (evergreen) and Pentanthera (deciduous).
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Baek-seolgi
Baekseolgi (백설기) is a kind of rice cake (tteok) made of rice flour dough.
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Bap (food)
Bap (밥) is a Korean name of cooked rice prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away.
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Bupyeon
Bupyeon is a type of steamed tteok (rice cake), used in traditional weddings.
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Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
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Castanea crenata
Castanea crenata, known as Korean chestnut, Korean castanea, and Japanese chestnut, is a species of chestnut originally native to Japan and South Korea.
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Cauldron
A cauldron (or caldron) is a large metal pot (kettle) for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.
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Cheongju (beverage)
Cheongju (literally "clear wine") is a clear, refined rice wine.
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Chestnut
The chestnut (Castanea) group is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.
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Chrysanthemum
Chrysanthemums, sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.
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Chuseok
Chuseok (Hangul), literally "Autumn eve", once known as hangawi (Hangul:;; from archaic Korean for "the great middle (of autumn)"), is a major harvest festival and a three-day holiday in North Korea and South Korea celebrated on the 15th day of the 8th month of the lunar calendar on the full moon.
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Cooked rice
Cooked rice refers to rice that has been cooked either by steaming or boiling.
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Crescent
A crescent shape (British English also) is a symbol or emblem used to represent the lunar phase in the first quarter (the "sickle moon"), or by extension a symbol representing the Moon itself.
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Cucurbita moschata
Cucurbita moschata is a species originating in either Central America or northern South America.
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Danja (food)
Danja is a variety of steamed tteok (rice cake) made with glutinous rice flour, sweet fillings, and sweet coatings.
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Doosan Encyclopedia
Doosan Encyclopedia is a Korean language encyclopedia published by Doosan Donga (두산동아).
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Earthenware
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200°C.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Food steamer
A food steamer or steam cooker is a small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Fu (character)
The character Fú (Unicode U+798F) meaning "fortune" or "good luck" is represented both as a Chinese ideograph, but also at times pictorially, in one of its homophonous forms.
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Gamasot
Gamasot, or simply sot, is a big, heavy pot or cauldron used for Korean cooking.
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Garae-tteok
Garae-tteok is a long, cylindrical tteok (rice cake) made with non-glutinous rice.
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Glutinous rice
Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked.
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Gomul
Gomul refers to a number of powdered coatings, toppings, fillings, or dips in Korean cuisine.
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Gyeongdan
Gyeongdan (경단) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hwajeon
Hwajeon, or flower cake is a small Korean pan-fried rice cake.
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Hwangap
Hwangap in Korean, in Japanese or Jiazi in Chinese, is a traditional way of celebrating one's 60th birthday in East Asia.
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Injeolmi
Injeolmi (인절미) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
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Japonica rice
Japonica rice (O. sativa subsp. japonica), sometimes called sinica rice, is one of the two major domestic varieties of Asian rice.
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Jeju Island
Jeju Island (Hangul: 제주도, Jejudo; previously Cheju-do) is the largest island off the coast of the Korean Peninsula, and the main island of Jeju Province of South Korea.
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Jeolgu
Jeolgu and gongi are a type of traditional Korean mortar and pestle set, used for pounding grains or tteok (rice cake).
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Jeolpyeon
Jeolpyeon is a type of tteok (rice cake) made of non-glutinous rice flour.
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Jeungpyeon
Jeungpyeon, also called sultteok, is a variety of tteok (rice cake) made by steaming rice flour dough prepared with makgeolli (rice wine).
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Jujube
Ziziphus jujuba (from Greek ζίζυφον, zízyphon), commonly called jujube (sometimes jujuba), red date, Chinese date, Korean date, or Indian date is a species of Ziziphus in the buckthorn family (Rhamnaceae).
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Korea
Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korean New Year
Korean New Year is the first day of the Korean lunar calendar.
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Lichen
A lichen is a composite organism that arises from algae or cyanobacteria living among filaments of multiple fungi in a symbiotic relationship.
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List of Korean desserts
This is a list of Korean desserts.
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List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
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Makgeolli
Makgeolli (막걸리), sometimes anglicized to makkoli, is a Korean alcoholic beverage.
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Mallet
A mallet is a kind of hammer, often made of rubber or sometimes wood, that is smaller than a maul or beetle, and usually has a relatively large head.
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Mortar and pestle
A mortar and pestle is a kitchen implement used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder.
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Mujigae-tteok
Mujigae-tteok or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow.
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Mung bean
The mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family.
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Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
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National Institute of Korean Language
The National Institute of Korean Language is a language regulator of the Korean language.
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Nian gao
Nian gao (also niangao; nin gou in Cantonese), sometimes translated as year cake or Chinese New Year's cake, is a food prepared from glutinous rice and consumed in Chinese cuisine.
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Omegi-tteok
Omegi Tteok is a type of tteok (Korean rice cakes) particular to the region of the Jeju Island, the largest island of the Korean Peninsula.
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Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
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Peach
The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated.
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Persimmon
The persimmon (sometimes spelled persimon) is the edible fruit of a number of species of trees in the genus Diospyros.
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Pine nut
Pine nuts (also called piñon or pignoli /pinˈyōlē/) are the edible seeds of pines (family Pinaceae, genus Pinus).
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Radish
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rice cake
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Siru
Siru is an earthenware steamer used to steam grain or grain flour dishes such as tteok (rice cakes).
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Siru-tteok
Sirutteok (시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루), a large earthenware vessel used for steaming which gives "sirutteok" its name.
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Songpyeon
Songpyeon is a traditional Korean food made of glutinous rice.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Standard Korean Language Dictionary
Standard Korean Language Dictionary is a dictionary of the Korean language, published by the National Institute of Korean Language.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Sugar substitute
A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.
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The Chosun Ilbo
The Chosun Ilbo is one of the major newspapers in South Korea.
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Tteok Museum
Tteok Museum is a museum located in Waryong-dong, Jongno-gu, Seoul, South Korea.
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Tteok-bokki
Tteok-bokki or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon ("rice cake noodles") or commonly tteok-bokki-tteok ("tteok-bokki rice cakes").
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Tteokguk
Tteokguk or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year.
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Umbilicaria esculenta
Umbilicaria esculenta is a lichen of the genus Umbilicaria that grows on rocks, also known as rock tripe.
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Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
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Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption.
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Winnowing
Wind winnowing is an agricultural method developed by ancient cultures for separating grain from chaff.
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Redirects here:
Ddeock, Ddeog, Ddeok, Ddok, Dduck, Dduk, Ddŏck, Ddŏk, Garae tteok, Huintteok, Juak, TTok, Theok, Thuck, Ttok, Ttŏk, Ttǒk, Umegi, 떡.
References
[1] https://en.wikipedia.org/wiki/Tteok
