https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATteok%2F13%2Fen 2026-07-04T10:30:22Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tteok/13/en&diff=156056&oldid=prev 2025-06-19T09:29:28Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Rice and glutinous rice are hulled to make grain particles or powder and then steamed in a &#039;&#039;siru&#039;&#039; (earthenware steamer) and pounded with utensils. The pounded tteok is divided by rice type into glutinous pounded tteok (찹쌀도병 &#039;&#039;chapssal dobyeong&#039;&#039;) and non-glutinous pounded &#039;&#039;tteok&#039;&#039; (맵쌀도병 &#039;&#039;mapssal dobyeong&#039;&#039;). &#039;&#039;Injeolmi&#039;&#039;, a representative of glutinous pounded tteok, varies in accordance with &#039;&#039;[[gomul]]&#039;&#039; types (고물, coating made with bean powder, sesame seeds, or sliced jujubes) or subsidiary ingredients mixed into the [[steamed rice]] while pounding on the &#039;&#039;anban&#039;&#039;. &#039;&#039;Patinjeolmi&#039;&#039; ({{Korean|hangul=팥인절미|labels=no}}), and &#039;&#039;kkaeinjeolmi&#039;&#039; ({{Korean|hangul=깨인절미|labels=no}}) are examples for the former, coated with red bean powder and sesame, respectively. In &#039;&#039;ssuk injeolmi&#039;&#039; ({{Korean|hangul=쑥인절미|labels=no}}) and &#039;&#039;surichwi injeolmi&#039;&#039; ({{Korean|hangul=수리취인절미|labels=no}}), &#039;&#039;ssuk&#039;&#039; ([[Artemisia indica]]) and &#039;&#039;surichwi&#039;&#039; ([[Asteraceae|&#039;&#039;Synurus deltoides&#039;&#039; (AIT.) NAKAI]]) are added.</div>

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