Jeolpyeon Explained

Jeolpyeon
Country:Korea
Type:Tteok
Main Ingredient:Rice flour
Serving Size:100 g
Korean name
Hangul:Korean: 절편
Hanja:none
Rr:jeolpyeon
Mr:chŏlp'yŏn
Koreanipa:pronounced as /ko/

Jeolpyeon 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). 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.

Varieties

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 (Korean: 쑥절편). Another dark-green jeolpyeon, made with deltoid synurus, is called surichwi-jeolpyeon (Korean: 수리취절편) and is traditionally served during the Dano festival.[5] Pink-colored jeolpyeon, called songgi-jeolpyeon (Korean: 송기절편), is made by pounding tteok with pine endodermis.

See also

Notes and References

  1. Book: National Institute of Korean Language. An Illustrated Guide to Korean Culture: 233 Traditional Key Words. Hakgojae. 2002. 9788985846981. Seoul. 77. National Institute of Korean Language.
  2. Web site: jeolpyeon. Standard Korean Language Dictionary. National Institute of Korean Language. ko. ko:절편. 25 April 2017.
  3. Web site: jeolpyeon. 정. 순자. Encyclopedia of Korean Culture. Academy of Korean Studies. ko. ko:절편. 25 April 2017.
  4. Web site: jeolpyeon. Doopedia. Doosan Corporation. ko. ko:절편. 25 April 2017.
  5. Book: Yoon, Seo-seok. Festive Occasions: The Customs in Korea. Ewha Womans University Press. 2008. 9788973007813. Seoul. 93. Cho. Yoon-jung. Park. Hyun-ju.