Tteok, or rice cakes, manifest in seemingly countless shapes, textures, colors, and flavors across the Korean peninsula. Both an ingredient and a dish, tteok can be turned into a full meal like tteokbokki or tteokguk , or eaten on its own as a snack or dessert. The cakes are ubiquitous in every facet of Korean life, enjoyed as casual street food and at occasions like Seollal , Chuseok , dols , and funerals.All tteok start with rice—either maebssal or chapssal .
Red mung beans are a classic add-in, but green peas and baektae garu are also popular; on Jeju Island, tteok shops use the rinds of their famous hallabong tangerines. Baekseolgi tteok“White snow cake” tteok graces tables during baek-il, or the celebration of a newborn’s 100th day after birth. Eating baekseolgi tteok for this occasion signifies wishes of purity and health for the little one. Many tteok makers fashion the dough into a round shape to resemble a birthday cake.
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