Sirutteok

Infobox Korean name

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caption="Pat sirutteok", steamed tteok made with azuki bean and rice
hangul=시루떡
hanja=linktext|甑|餠
rr=sirutteok
mr=siruttŏk

The sirutteok is a type of "tteok", Korean rice cake which is made by steaming rice or glutinous rice flour in a steamer. It was used to be steamed in a "siru" (시루, a large earthenware), so the "tteok" is either called "sirutteok" (시루떡) or "jjineun tteok" (찌는 떡, steamed "tteok"). It is regarded as the basic and oldest form of "tteok" in Korean history.cite web|url=http://www.foodinkorea.org/eng_food/korfood/korfood8_2.jsp |title=Ttuk, Hangwa > Kinds of Rice Cakes |accessdate=2008-05-23|publisher=Korea Agro-Fisheries Trade Corporation |language=English] [cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=243721&v=43 |title=시루떡 |publisher=Empas / EncyKorea |language=Korean|]

The main ingredients for "sirutteok" are rice ("maepssal" in Korean) or glutinous rice ("chapssal") and sometimes they are mixed together. In some cases, other grains, beans such as azuki bean, mung bean and sesame, wheat flour or starch can be mixed with the rice. Various fruits and nuts are used as subsidiary ingredients, such as persimmon, peach or apricot, chestnut, walnut, and pine nut. In additon, vegetables with flavors or herbs can be used to favor the "tteok". "danggwi" leaves (당귀잎; "Ostericum grosseserratum") , "seogi" mushroom (manna lichen), daikon, artemisia, pepper, and Korean wine are the examples whereas honey and sugar are used as sweeteners.

Ingredients

In order to make steamed "tteok" or "sirutteok", rice or glutinous rice are soaked in water for a while and ground. The prepared rice flour is put in a "siru" and steamed. According to steaming method, "sirutteok" is subdivided into two groups; "seolgitteok" (설기떡) is shaped in one big lump whereas "kyeotteok" (켜떡) consists of multiple layers with azuki bean powder or other bean powder. "Seolgitteok" is also called "muritteok" (무리떡), regarded as the most basic form of "sirutteok" made only with rice. On the hand, in making kyeotteok, rice and glutinous rice are mixed. The name of "kyeotteok" derives from the adverb "kyeokeyo" (켜켜, literally "filed") in Korean because the "tteok" is made as such.

Varieties

*"Baekseolgi" (백설기) - a variety of "siru tteok". It literally means white snow "tteok" which is made of white rice.
*"Kongtteok" (콩떡) - "tteok" made with various kinds of beans
*"Jeungpyeon" (증편) - "tteok" made with "makgeolli" (unfiltered rice wine)
*"Mujigae tteok" (무지개떡) [http://www.lifeinkorea.com/Images/Food/Kjuy002.jpg] - literally "rainbow "tteok"; this variety of "tteok" has colorful stripes. The "tteok" is used especially for "janchi" (잔치), Korean banquet, party, or feast like "dol" (celebrating a baby's first birthday), "Hwangap" (celebrating 60 years old people's birthday), or "gyeonhon janchi" (wedding party)

ee also

*Songpyeon
*Korean cuisine

References