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I don't think that the image of the Tteok is all that representative of different types of Tteok. The plastic wrap makes Tteok look as if it's shiny when it really is not. Plus, most Tteoks are made by family-owned companies & shops, not large corporate factories. ( Wikimachine 18:14, 29 March 2007 (UTC))
The Romanization tteok is neither fish nor fowl! It isn't Revised Romanization nor McCune Reischauer. Pick one!!! Doc Rock 15:39, 23 August 2007 (UTC)
Not really. There is no accurate way of writting the double D (ㄸ).... closest thing in English would be "th". Actually you may be right.
Theok sounds better. ( Wikimachine 21:03, 23 August 2007 (UTC)
Can someone add a caption for the photo? Is it songpyeon or some other kind of tteok? Badagnani 04:24, 11 September 2007 (UTC)
Shouldn't tteok bokki (stir fried tteok) be mentioned? Badagnani 04:25, 11 September 2007 (UTC)
Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on 떡 tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:48, 11 September 2007 (UTC)
Injeolmi is most commonly (maybe 90% ?) covered with flour of fried black beans which is called kong gomul or simply gomul. But I searched injeolmi info over the internet, and they say gomul is not just referring to bean flour. It can be sliced jujube (대추, transliteration: daechu), sesame (깨, transliterantion:Ggae), or red bean powder(팥가루 Pat garu). Depending on what kind of gomul is used for insulmi, the tteok is called daechu insulmi (jujube injeolmi), ggae injeolmi, and pat injeolmi. I've never known about this until now. In addition, ssuk inseolmi is made of mixed glutinous rice flour and ssuk powder (Korean mugwort) and covered kong gomul.-- Appletrees 17:25, 15 October 2007 (UTC)
I have seen this ingredient spelled ddeock twice now. Should that be included in the also spelled section? —Preceding unsigned comment added by Mancomb ( talk • contribs) 2008-01-06T09:37:07
Why are flours made from barley, buckwheat, white wheat, or potato not mentioned as possible ingredients in tteok in this article? Badagnani ( talk) 01:07, 26 April 2008 (UTC)
To add to article: gyeongdan (경단). Badagnani ( talk) 19:32, 28 July 2008 (UTC)
the name should be ttuok not tteok because ttuok sounds more similar to real name. change the name to ttuok.
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In the "history" section is this sentence with a cryptic ending:
"The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods."
"Earthquake foods" doesn't seem to be an established term; either this is a translation error or might want more context for us outsiders. I looked up the cited source and the sentence in question reads "떡의 기원은 선사시대에 잡곡의 원시적인 탈곡과정에서 얻어진 거친 가루를 조리용구 없이 굽거나 지진 음식을 만들어 먹은 것으로 시작되었다 (김옥희, 2008)." which Google Translate currently renders as "The origin of rice cakes began in prehistoric times when coarse flour obtained during the primitive threshing process of mixed grains was baked or eaten without cooking utensils (Okhee Kim, 2008)." (This is close enough to what's in the article that I suspect it was the source.) Unfortunately for me it produces the same translation whether or not the word " 지진" (jijin, "earthquake") is in the sentence at all.
The closest hint I can find is that there's a kind of tteok called jijin-tteok, usually described in English as "pan-fried tteok", but I can't confirm whether this is a translation of 'jijin' or just a description of the tteok, much less whether it is the same meaning of 'jijin' as in this sentence.
Can a native speaker or expert weigh in on the meaning of this word in this context? — Muke Tever talk 02:52, 15 September 2021 (UTC)
![]() | This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||
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I don't think that the image of the Tteok is all that representative of different types of Tteok. The plastic wrap makes Tteok look as if it's shiny when it really is not. Plus, most Tteoks are made by family-owned companies & shops, not large corporate factories. ( Wikimachine 18:14, 29 March 2007 (UTC))
The Romanization tteok is neither fish nor fowl! It isn't Revised Romanization nor McCune Reischauer. Pick one!!! Doc Rock 15:39, 23 August 2007 (UTC)
Not really. There is no accurate way of writting the double D (ㄸ).... closest thing in English would be "th". Actually you may be right.
Theok sounds better. ( Wikimachine 21:03, 23 August 2007 (UTC)
Can someone add a caption for the photo? Is it songpyeon or some other kind of tteok? Badagnani 04:24, 11 September 2007 (UTC)
Shouldn't tteok bokki (stir fried tteok) be mentioned? Badagnani 04:25, 11 September 2007 (UTC)
Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on 떡 tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:48, 11 September 2007 (UTC)
Injeolmi is most commonly (maybe 90% ?) covered with flour of fried black beans which is called kong gomul or simply gomul. But I searched injeolmi info over the internet, and they say gomul is not just referring to bean flour. It can be sliced jujube (대추, transliteration: daechu), sesame (깨, transliterantion:Ggae), or red bean powder(팥가루 Pat garu). Depending on what kind of gomul is used for insulmi, the tteok is called daechu insulmi (jujube injeolmi), ggae injeolmi, and pat injeolmi. I've never known about this until now. In addition, ssuk inseolmi is made of mixed glutinous rice flour and ssuk powder (Korean mugwort) and covered kong gomul.-- Appletrees 17:25, 15 October 2007 (UTC)
I have seen this ingredient spelled ddeock twice now. Should that be included in the also spelled section? —Preceding unsigned comment added by Mancomb ( talk • contribs) 2008-01-06T09:37:07
Why are flours made from barley, buckwheat, white wheat, or potato not mentioned as possible ingredients in tteok in this article? Badagnani ( talk) 01:07, 26 April 2008 (UTC)
To add to article: gyeongdan (경단). Badagnani ( talk) 19:32, 28 July 2008 (UTC)
the name should be ttuok not tteok because ttuok sounds more similar to real name. change the name to ttuok.
Hello fellow Wikipedians,
I have just modified 4 external links on Tteok. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
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source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 06:06, 20 January 2018 (UTC)
In the "history" section is this sentence with a cryptic ending:
"The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods."
"Earthquake foods" doesn't seem to be an established term; either this is a translation error or might want more context for us outsiders. I looked up the cited source and the sentence in question reads "떡의 기원은 선사시대에 잡곡의 원시적인 탈곡과정에서 얻어진 거친 가루를 조리용구 없이 굽거나 지진 음식을 만들어 먹은 것으로 시작되었다 (김옥희, 2008)." which Google Translate currently renders as "The origin of rice cakes began in prehistoric times when coarse flour obtained during the primitive threshing process of mixed grains was baked or eaten without cooking utensils (Okhee Kim, 2008)." (This is close enough to what's in the article that I suspect it was the source.) Unfortunately for me it produces the same translation whether or not the word " 지진" (jijin, "earthquake") is in the sentence at all.
The closest hint I can find is that there's a kind of tteok called jijin-tteok, usually described in English as "pan-fried tteok", but I can't confirm whether this is a translation of 'jijin' or just a description of the tteok, much less whether it is the same meaning of 'jijin' as in this sentence.
Can a native speaker or expert weigh in on the meaning of this word in this context? — Muke Tever talk 02:52, 15 September 2021 (UTC)