Gaepi-tteok

Gaepi-tteok

Alternative names	Baram-tteok
Type	Tteok
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Rice flour, white adzuki bean paste
Media: Gaepi-tteok

Korean name
Hangul	개피떡
Revised Romanization	gaepi-tteok
McCune–Reischauer	kaep'i-ttŏk
IPA	[pa.ɾam.t͈ʌk̚]
Hangul	바람떡
Revised Romanization	baram-tteok
McCune–Reischauer	param-ttŏk
IPA	[pa.ɾam.t͈ʌk̚]

Gaepi-tteok (Korean: 개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok (rice cake) made with glutinous rice flour and filled with white adzuki bean paste.

Preparation

Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough. It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed. The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it. Sesame oil is brushed on each tteok to prevent it from sticking.

Varieties

Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough. In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough. To make a pink dough, the endodermis of Korean red pine is used.

Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.