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  • About Rice Cake
  • History of Rice Cake
  • About Rice Cake
  • "Rice cake" is a kind of steamed dough of grain flour. It is one of the most famous traditional food in Korea.
  • The etymology of this word "rice cake (Teock)" can be found from Chinese characters and it was called 'Yi(ìÈ)' before the Han dynasty. At that time, there was no wheat flour in China, so they made it with beans or millet.
    And, from <> ,the documents before the Han dynasty, we can find the word, 'kuibunza(Ï­ìÈÝÏíª )'. <>, which is one of the Chosun's documents, explains it as below. <> says, "Steamin together is 'Yi' and kneeding is 'za'." so, 'Yi' is to pound into flour and kneeding it, and then, it is "maketeock". 'Za' is to steam rice and beat it to make it desintegrated, then, it is "steam together".
  • In addition, Ku(Ï­) is parched beans, Bun(ÝÏ)is bean flour, so 'Ku Yi(Ï­ìÈ)' is glutinous rice or millet rice cake which is put parched bean and 'Bun Za' is rice cake with parched bean flour.
  • In the mean time, from a record, the name of rice cake was changed to 'Byeong' after Han dynasty because, at that time wheat flour started to be popularized. The main ingedient of rice cake was changed from rice to wheat, so, the new name, 'Byeong' started to be used.
  • After all, the Chinese charter of rice cake was written 'Yi' or 'Za' when it is made with rice, and, 'Byeong' when with wheat flour.
  • Based on this, korean rice cake is made of rice flour mainly, and its suitable term is 'Yi(ìÈ)' or 'Za(íª)'. But we use the word 'Teock' and 'Byeong' in Chinese character regardless of its ingredients.
  • Soybean paste is one of the traditional Korean foods carried over for generations. Soybean is loved by Korean people for its excellency in taste and effects.
  • Steamed Rice Cake
  • Steamed cake is usually made in the way which the grain flour is put in earthenware steamer with water then, just steams it or with many layers and the powdered bean is put on each layer before steamed. The Sulgi-rice cake is the usual kind o this cake and it can be differed by the way of making it or the material that would be put into the grain wheat.
  • 1. According to the way of steaming rice cake in an earthenware steamer : Sulkiteock, Muriteock, Pyun, Dutubteock
    2. According to ingredients : Meateock, Chalteock, Banchalteock
    3. According to the way of making : Songpyun, Jeungpyun
  • Beated Cake
  • Beated cake is made by beating the steamed grain or grain flour whith mortar or on the dough board. And the typical kind of these are the Gareteock, Julpyun, which are made with nonglutinous rice, and Injulmi made with glutinous rice.
  • 1. Pound steamed nonglutinous rice flour to cake: Julpyun, Gaepiteock, Heinteock
    2. Pound steamed glutinous rice or glutinous rice flour cake: Injulmi, Danza
  • Kneaded Cake
  • Kneaded cake is made by kneading the rice dough.
    This kind of cake can be varied through the way of making it like kneading and steaming, kneading and covering powdered bean or sesame.
  • Songpyun, which is to be steamed, Danza, which is to be re-kneaded and covered by powder after steaming, Gyeongdan, which is to be kneaded and boiled then, covered by various kind of powder are good examples of this kind of cake.
  • Steamed Rice Cake
  • Steamed cake is usually made in the way which the grain flour is put in earthenware steamer with water then, just steams it or with many layers and the powdered bean is put on each layer before steamed. The Sulgi-rice cake is the usual kind o this cake and it can be differed by the way of making it or the material that would be put into the grain wheat.
  • 1. According to the way of steaming rice cake in an earthenware steamer : Sulkiteock, Muriteock, Pyun, Dutubteock
    2. According to ingredients : Meateock, Chalteock, Banchalteock
    3. According to the way of making : Songpyun, Jeungpyun
  • Sautered Cake
  • Sautered cake is made by sautering the grain dough, Bindae, Junbyeong can be the good case of it