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Type | Tteok |
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Place of origin | Korea |
Main ingredients | Rice flour |
Korean name | |
Hangul | 절편 |
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Revised Romanization | jeolpyeon |
McCune–Reischauer | chŏlp'yŏn |
IPA | [tɕʌl.pʰjʌn] |
Jeolpyeon (절편) is a type of tteok (rice cake) made of non-glutinous rice flour.[1][2] Unlike when making siru-tteok or baekseolgi, the rice flour steamed in siru is pounded into a dough, divided into small pieces, and patterned with a tteoksal (rice cake stamp).[1] The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel.[3] When served, sesame oil is brushed over jeolpyeon.[3]