Jeolpyeon
TypeTteok
Place of originKorea
Main ingredientsRice flour
Korean name
Hangul
절편
Revised Romanizationjeolpyeon
McCune–Reischauerchŏlp'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]

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 (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]

See also

References

  1. 1 2 3 National Institute of Korean Language (2002). An Illustrated Guide to Korean Culture: 233 Traditional Key Words. Seoul: Hakgojae. p. 77. ISBN 9788985846981.
  2. ↑ "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
  3. 1 2 정, 순자. "jeolpyeon" 절편. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 25 April 2017.
  4. 1 2 3 "jeolpyeon" 절편. Doopedia (in Korean). Doosan Corporation. Retrieved 25 April 2017.
  5. ↑ 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.
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