Songpyeon is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae that originated in the Pyongan Province. It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.
Tteokbokki (Korean: 떡볶이), or simmered rice cake, is a popular Korean food made from small-sized garae-tteok called tteokmyeon or commonly tteokbokki-tteok. Eomuk, boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang or non-spicy ganjang -based sauce; the former is the most common form, while the latter is less common and sometimes called gungjung-tteokbokki.
Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Buam-dong is a dong, neighbourhood of Jongno-gu in Seoul, South Korea.
Garae-tteok (가래떡) is a long, cylindrical tteok made with non-glutinous rice flour. Grilled garae-tteok is sometimes sold as street food. Thinly sliced garae-tteok is used for making tteokguk, a traditional dish eaten during the celebration of the Korean New Year. The world record of the longest garaetteok was achieved in Dangjin, South Korea in 2018, with 5,080 metres (16,670 ft).
Sirutteok (Korean: 시루떡) is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a "siru" (시루).
Mujigae-tteok (Korean: 무지개떡) or rainbow rice cake is a layered tteok of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like doljanchi, hwangapjanchi. Alternative names for mujigae-tteok include saektteok (색떡) and saekpyeon (색편), both of which means "colored rice cakes".
Chapssal-tteok, also called chaltteok, is a tteok, or Korean rice cake, made of glutinous rice.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Sudan is a traditional Korean punch made with boiled grain cake balls and honeyed water. It is usually served during the summer for quenching thirst. Traditionally Sudan was always served during a village rite in the 6th month of the Korean calendar (lunar). Korean farmers prayed for a bountiful harvest and god's blessing for their life in the future by making food offering including foods and Sudan drink. It is sometimes considered a type of hwachae.
Jeolpyeon (절편) is a type of tteok made of non-glutinous rice flour. 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. The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel. When served, sesame oil is brushed over jeolpyeon.
Hobak-tteok (호박떡) is a variety of siru-tteok made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a siru.
Gwangjang Market (Korean: 광장시장), previously Dongdaemun Market (동대문시장), is a traditional street market in Jongno-gu, Seoul, South Korea. The market is one of the oldest and largest traditional markets in South Korea, with more than 5000 shops and 20,000 employees in an area of 42,000 m2 (450,000 sq ft). Approximately 65,000 people visit the market each day.
Injeolmi is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.
Street food in South Korea has traditionally been seen as a part of popular culture in Korea. Historically, street food mainly included foods such as eomuk, bungeo-ppang and tteok-bokki. Street food has been sold through many types of retail outlets, with new ones being developed over time.
Siru (시루) is an earthenware steamer used to steam grain or grain flour dishes such as tteok.
