Talk:Tteok

Images
I don't think that the image of the Tteok is all that representative of different types of Tteok. The plastic wrap makes Tteok look as if it's shiny when it really is not. Plus, most Tteoks are made by family-owned companies & shops, not large corporate factories. (Wikimachine 18:14, 29 March 2007 (UTC))

Head Word
The Romanization tteok is neither fish nor fowl! It isn't Revised Romanization nor McCune Reischauer. Pick one!!! Doc Rock 15:39, 23 August 2007 (UTC)

Not really. There is no accurate way of writting the double D (ㄸ).... closest thing in English would be "th". Actually you may be right.

Theok sounds better. (Wikimachine 21:03, 23 August 2007 (UTC)


 * Are there any sources for the spellings "thuck" or "ddeog?" Romanization systems may not be intuitive, but at least they're consistent.  Neither of those represents the sound of the word to the unprepared reader any better than "ddeok" or "ttŏk" does, but where the latter are built using consistent rules that are decipherable to anyone familiar with Korean words, the former aren't - I saw the word "thuck" in the Korean cuisine article and I didn't even realize the author was talking about 떡 until I read the description.  My instinct as an English speaker was to use a sound for "th" that doesn't even exist in Korean (the θ sound).  It's my understanding that, when it doubt, Wikipedia prefers Revised Romanization, unless the McC-R version or some other variant is unquestionably more common (as in "kimchi" instead of "gimchi"). &mdash; AKADriver &#x260E; 13:41, 4 September 2007 (UTC)

Photo
Can someone add a caption for the photo? Is it songpyeon or some other kind of tteok? Badagnani 04:24, 11 September 2007 (UTC)

Tteok bokki
Shouldn't tteok bokki (stir fried tteok) be mentioned? Badagnani 04:25, 11 September 2007 (UTC)

Tteok vs. Mochi
Does anyone know if there is a difference between Japanese mochi and Korean tteok? Under the korean wiki article on 떡 tteok, it mentions that the Japanese have a "similar food like tteok called mochi," but i'm not sure if there's a difference -- if there isn't one then maybe a merge would be in order? Konamaiki 05:48, 11 September 2007 (UTC)


 * There are many subtypes of both Korean tteok and Japanese mochi. Some types and uses overlap between the cultures and are similar, but others are not. Badagnani 06:12, 11 September 2007 (UTC)

Injeolmi and beans
Injeolmi is most commonly (maybe 90% ?) covered with flour of fried black beans which is called kong gomul or simply gomul. But I searched injeolmi info over the internet, and they say gomul is not just referring to bean flour. It can be sliced jujube (대추, transliteration: daechu), sesame (깨, transliterantion:Ggae), or red bean powder(팥가루 Pat garu). Depending on what kind of gomul is used for insulmi, the tteok is called daechu insulmi (jujube injeolmi), ggae injeolmi, and pat injeolmi. I've never known about this until now. In addition, ssuk inseolmi is made of mixed glutinous rice flour and ssuk powder (Korean mugwort) and covered kong gomul.--Appletrees 17:25, 15 October 2007 (UTC)


 * Wow, this is quite complex! Korean ancestors are to be commended for coming up with such intricate preparations. Badagnani 17:28, 15 October 2007 (UTC)


 * When one speaks of black beans in North or South America, it's usually the black turtle bean that is being discussed, but when you say "black bean," I don't know if you mean that one, or the urad dal from India, or the black soybean. It's an important distinction because they're all quite different species of plant. Badagnani 17:29, 15 October 2007 (UTC)


 * The bean used for inseolmi is surely not the black turtle bean, because I don't like Mexican food at all due to the smell (well, flavor is correct but....) of Mexican beans.


 * I have misunderstood about "black beans", because I thought that kong gomul is made of black bean which also is used for making kong jaban (콩자반) as a banchan. I thought the ingredient of kong gomul is seemingly made with black beans, but soybeans also have black skin! This info is very new to me. According to the info I've read, after peeling off the skin of soybeans (메주콩 meju kong), it look whitish, so Korean sometimes call it as white beans (흰콩 huin kong). That's why I've known wrong info.


 * I've learn that the bean flour used as kong gomul is green beans (푸른콩) or soybean (흰콩, or 메주콩). In conclusion, the kong gomul powder is made from soybean or green bean. But don't ask me what kind of green bean is used for because I don't know yet. Korean generally don't distinguish species of beans in detail like Westerners do. They just simply differentiate beans with colors of them unless they're farmers and specialists on whatever field the info is needed. --Appletrees 18:05, 15 October 2007 (UTC)


 * Well, Chinese Sweet bean paste is made from azuki beans but it is black in color due to cooking the paste with oil. Badagnani 18:13, 15 October 2007 (UTC)


 * In my experience, for green beans Koreans use mung beans (such as for nokdumuk), as well as green peas (as in kong bap). By the way, do we have a kongbap article yet? Badagnani 18:14, 15 October 2007 (UTC)


 * In Korea, azuki bean, one of red bean species is called pat (팥), which also is used to make patjuk (팥죽), red bean porridge. So if azuki bean is used as gomul, the inseolmi covered with it is called "pat inseolmi" that I previously wrote above. Mugbean is not used for gomul because it has strong smell. Maybe green beans added into making a kongbap is used, but I'm not sure. Kongbap....hmm....somebody could create the article in future. Why don't you do it first? I'm overwhelm with making new articles due to my short English and there are plenty of uncreated important articles in any wiki. I think creating Korean-related article is required for both excellent Korean and English in writing and knowledges. By the way, I've thought that Western people seem not to like tteok in general because of the sticky and chewy texture. It is very interesting that you endeavor to upgrade this article.--Appletrees 18:33, 15 October 2007 (UTC)


 * I like the sweet kind that has sweet bean paste inside. The plain one I don't like as much, and I don't like tteok bokki either. But I improve all kinds of Asian cuisine articles, even ones for meat dishes (which I don't eat because I am a vegan). Badagnani 18:49, 15 October 2007 (UTC)


 * I see. You might like ggultteok which has a very sweet filing stuffed with syrup and cinnamon or Jeongpyeon, in which nothing is filled but eating the tteok reminds me of some chocolate with whiskey. Of course the taste is quite different from chocolate but young kids are not allowed to eat the tteok due to the alcohol melted into it. --Appletrees 19:05, 15 October 2007 (UTC)

Ddeock spelling?
I have seen this ingredient spelled ddeock twice now. Should that be included in the also spelled section? —Preceding unsigned comment added by Mancomb (talk • contribs) 2008-01-06T09:37:07


 * Why not, I've even seen someone typing the food as "duck" or "dduck". Making a redirect might be needed as well. --Appletrees (talk) 14:43, 6 January 2008 (UTC)


 * Oops, it has been a while. I guess I did forget to sign my comment :) Thanks Mancomb (talk) 15:16, 6 January 2008 (UTC)

Other flours
Why are flours made from barley, buckwheat, white wheat, or potato not mentioned as possible ingredients in tteok in this article? Badagnani (talk) 01:07, 26 April 2008 (UTC)

경단
To add to article: gyeongdan (경단). Badagnani (talk) 19:32, 28 July 2008 (UTC)

ttuok
the name should be ttuok not tteok because ttuok sounds more similar to real name. change the name to ttuok.

External links modified (January 2018)
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 * Added archive https://web.archive.org/web/20090206184602/http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864 to http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864
 * Added archive https://web.archive.org/web/20110719021721/http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&idx=701&food_idx=27&backpage=foodView.asp to http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&idx=701&food_idx=27&backpage=foodView.asp
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 * Added archive https://web.archive.org/web/20051028121952/http://www.tkmuseum.or.kr/search/dduck2.asp to http://tkmuseum.or.kr/search/dduck2.asp

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Better translation for "earthquake foods"?
In the "history" section is this sentence with a cryptic ending:

"The origin of rice cakes began in prehistoric times when the coarse powder obtained from the primitive threshing process of multigrains was baked without cooking utensils or by making earthquake foods."

"Earthquake foods" doesn't seem to be an established term; either this is a translation error or might want more context for us outsiders. I looked up the cited source and the sentence in question reads "떡의 기원은 선사시대에 잡곡의 원시적인 탈곡과정에서 얻어진 거친 가루를 조리용구 없이 굽거나 지진 음식을 만들어 먹은 것으로 시작되었다 (김옥희, 2008)." which Google Translate currently renders as "The origin of rice cakes began in prehistoric times when coarse flour obtained during the primitive threshing process of mixed grains was baked or eaten without cooking utensils (Okhee Kim, 2008)." (This is close enough to what's in the article that I suspect it was the source.) Unfortunately for me it produces the same translation whether or not the word "지진" (jijin, "earthquake") is in the sentence at all.

The closest hint I can find is that there's a kind of tteok called jijin-tteok, usually described in English as "pan-fried tteok", but I can't confirm whether this is a translation of 'jijin' or just a description of the tteok, much less whether it is the same meaning of 'jijin' as in this sentence.

Can a native speaker or expert weigh in on the meaning of this word in this context? —Muke Tever talk 02:52, 15 September 2021 (UTC)