|
|
 Rice
cake is made by steaming or boiling cakes of rice powder,
are presumed to have existed since before the Three Kingdom
Period. Rice cakes are an all time Korean favorite that have
been enjoyed since the introduction of rice cultivation in
the ancient times. They are an important part of all holiday
meals and served in important ceremonies such as a baby's
first birthday, weddings, and sixtieth birthdays (which are
usually regarded as the start of a new life or rebirth) and
also appear on the tables prepared for ancestral memorial
rites.
Rice cakes boast of a long tradition in the Korean history.
Being indigenous and widely favored, rice cakes have many
varieties. Most of them are made of rice, but other ingredients
such as bean, red bean, chestnut, flowers, and herbs are also
added to make variations of marvelous flavors, scents, and
colors. The records of Joseon show as much as about 250 different
types of rice cakes.
The Rice Cake making process varies from type to type, but
most are cooked using the following method: First, rice is
ground into powder. The next stage differs depending on what
kind of rice cake one is to make. For some the powder is moistened
and steamed in an earthenware steamer. For others, the powder
is mixed with warm water and kneaded into dough. The dough
is then shaped, boiled or steamed. Some are then pounded or
fried. Additional steps such as decorations, coating and filling
are also taken resulting in the countless types of tteok.
|
|
