 | |
| 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]
-
Jeolpyeon and tteoksal (patterned rice-cake stamp)
- ^ a b c 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. Retrieved 25 April 2017. Archived 26 April 2017 at the Wayback Machine
- ^ a b 정, 순자. "jeolpyeon" 절편. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 April 2017.
- ^ a b c "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.
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| 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]
-
Jeolpyeon and tteoksal (patterned rice-cake stamp)
- ^ a b c 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. Retrieved 25 April 2017. Archived 26 April 2017 at the Wayback Machine
- ^ a b 정, 순자. "jeolpyeon" 절편. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 April 2017.
- ^ a b c "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.
|
| This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |