Gaepi-tteok

Gaepi-tteok (Korean: 개피떡) or baram-tteok (바람떡) is a half-moon-shaped tteok (rice cake) made with glutinous rice flour and filled with white adzuki bean paste.

Gaepi-tteok

Alternative names	Baram-tteok
Type	Tteok
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Rice flour, white adzuki bean paste
Korean name
Hangul	개피떡
RR	gaepitteok
MR	kaep'ittŏk
Alternate name
Hangul	바람떡
RR	baramtteok
MR	paramttŏk
IPA	pa.ɾam.t͈ʌk̚
Media: Gaepi-tteok

Preparation

Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.^[1] It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed.^[1] The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it.^[1] Sesame oil is brushed on each tteok to prevent it from sticking.^[2]

Varieties

Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.^[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.^[4] To make a pink dough, the endodermis of Korean red pine is used.^[3]

Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.