https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATteok%2F10%2Fen 2026-07-08T14:53:26Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tteok/10/en&diff=156053&oldid=prev 2025-06-19T09:29:27Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>In order to make steamed &#039;&#039;tteok&#039;&#039; or &#039;&#039;sirutteok&#039;&#039;, rice or glutinous rice is soaked in water for a while, then ground. The prepared rice flour is put in a &#039;&#039;siru&#039;&#039; and steamed. According to steaming method, &#039;&#039;[[sirutteok]]&#039;&#039; is subdivided into two groups: &#039;&#039;seolgitteok&#039;&#039; ({{Korean|hangul=설기떡|labels=no}}), which is shaped into a single large lump, and &#039;&#039;kyeotteok&#039;&#039; ({{Korean|hangul=켜떡|labels=no}}), which consists of multiple layers with [[adzuki bean]] powder or other bean powder. &#039;&#039;Seolgitteok&#039;&#039; is also called &#039;&#039;muritteok&#039;&#039; ({{Korean|hangul=무리떡|labels=no}}), which is regarded as the most basic form of &#039;&#039;sirutteok&#039;&#039; because it is made only of rice. When making &#039;&#039;kyeotteok&#039;&#039;, rice and glutinous rice are mixed. The name &#039;&#039;kyeotteok&#039;&#039; derives from the adverb &#039;&#039;kyeokeyo&#039;&#039; (켜켜, literally &quot;layered&quot;) in Korean because this &#039;&#039;tteok&#039;&#039; is made in layers.</div>

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