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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>== Types ==<br /> {{main|List of tteok varieties}}<br /> &#039;&#039;Tteok&#039;&#039; is largely divided into four categories: &#039;&#039;&quot;steamed tteok&quot;&#039;&#039; ({{Korean|hangul=찌는 떡|labels=no}}), &#039;&#039;&quot;pounded tteok&quot;&#039;&#039; ({{Korean|hangul=치는 떡|labels=no}}), &#039;&#039;&quot;boiled tteok&quot;&#039;&#039; ({{Korean|hangul=삶는 떡|labels=no}}) and &#039;&#039;&quot;pan-fried tteok&quot;&#039;&#039; ({{Korean|hangul=지지는 떡|labels=no}}). The steamed tteok is made by steaming rice or [[glutinous rice]] flour in &#039;&#039;&quot;siru&quot;&#039;&#039; ({{Korean|hangul=시루|labels=no}}), or a large [[earthenware]] [[steamer (appliance)|steamer]], so it is often called &#039;&#039;&quot;sirutteok&quot;&#039;&#039; ({{Korean|hangul=시루떡|labels=no}}). It is regarded as the basic and oldest form of &#039;&#039;tteok&#039;&#039;. Pounded &#039;&#039;tteok&#039;&#039; is made by using a pounding board or mortar after steaming it first. In making pan-fried tteok, the rice dough is flattened like a [[pancake]] and pan-fried with vegetable oil. Shaped &#039;&#039;tteok&#039;&#039; are made by kneading dough with hot water, then shaping it into balls.</div>

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