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''Tteok'' () ((:tʼʌk); also spelled ''ddeock'', ''duk'', ''dduck'', ''dduk'', or ''thuck'') is a class of Korean rice cakes made with glutinous rice flour (also known as sweet rice or ''chapssal''), by steaming. Normal rice flour can be used for some kinds of ''tteok''. There are hundreds of different kinds of ''tteok'' eaten year round. In Korea it is customary to eat ''tteok guk'' (''tteok'' soup) on New Year's Day and sweet ''tteok'' at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions with nuts and fruits down to the plain-flavored ''tteok'' used in home cooking. Some common ingredients for many kinds of ''tteok'' are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts. ==Utensils for making ''tteok''== The below are cooking utensils to make ''tteok'' in the traditional Korean way. * ''Ki'' (키), winnowing vessel * ''Inambak'' (이남박), rice-washing bowl * ''Bagaji'' (바가지), gourd-like dipper * ''Ongbaegi'' (옹배기) and ''jabaegi'' (자배기), large, round pottery bowls * ''Che'' (체) and ''chetdari'' (쳇다리), sieve and sieve-frame legs * ''Maetdol'' (맷돌), grinding stone * ''Jeolgu'' (절구) and ''jeolgutgongi'' (절굿공이), mortar and pestle * ''Anban'' (안반) and ''tteokme'' (떡메), wooden pounding board and mallet(video ) * ''Siru'' (시루) and ''sirumit'' (시루밑), earthenware steamer and mat placed in the bottom of the ''siru'' * ''Sot'' (솥) and ''geonggeure'' (겅그레), cauldron and steaming rack * ''Beoncheol'' (번철), thick frying pan * ''Chaeban'' (채반), wicker tray * ''Tteoksal'' (떡살), wooden ''tteok'' pattern stamp 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tteok」の詳細全文を読む スポンサード リンク
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