떡 기본 원리
Korean Rice Cakes
Glutinous rice flour (chapssal) is chewier than regular rice flour (mepssal). Season the flour with salt and sugar, then steam for 20+ minutes for full starch gelatinization. Beaten tteok (injeolmi, jeolpyeon) must be pounded while very hot.
Korean tteok (rice cakes) are made from glutinous rice (sticky, chewy) or non-glutinous rice (less sticky). The texture is controlled by the water content of the rice flour — more water means softer, chewier tteok.
핵심 요소
핵심 원리
Rice flour (200g), steamed to achieve a chewy texture. The chewiness is determined by the ratio of glutinous rice flour, moisture content, and kneading technique.
핵심 단계
- 1Sift the rice flour through a sieve and mix in the salt and sugar. Rubbing it with your hands will help break up any lumps.
- 2Spread a thin, even layer of rice flour on the cloth used in the steamer and steam for 20-25 minutes, ensuring that the steam reaches all parts.
- 3Immediately after baking, while it's still hot, you can shape or mold it – otherwise, it will harden and become impossible to reshape.
- 4Garnish with toppings like sesame paste or red bean paste, along with Korean radish.
flour
Glutinous rice flour results in a chewy texture, while regular rice flour produces a softer and less chewy texture.
types
* **Injeolmi:** Rice cake coated with soybean powder. * **Jeolpyeon:** A type of rice cake made with sesame oil and Korean radish. * **Baeksultgi:** Steamed glutinous rice cake.
moisture
When held in your hand, it clumps together to a certain extent – dried Korean radish becomes crumbly.
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