ddeok

Ddeok, commonly referred to as tteok in Korean, is a broad category of Korean rice cakes made from steamed or pounded rice flour or glutinous rice. The texture of ddeok ranges from soft and airy to chewy, depending on the type and preparation. Ddeok is a staple of Korean cuisine and appears in everyday meals as well as ceremonial and celebratory foods.

Traditional ddeok is prepared by soaking rice, grinding it into flour or pounding the grains, and forming a dough. The dough is then cooked by steaming, boiling, or pan-frying, and may be left plain or flavored with ingredients such as sugar, sesame, mugwort, or other seasonings. Some varieties are coated with roasted soybean flour or sesame.

Common varieties include garaetteok, a long white cylinder used in tteokbokki and in soups; baekseolgi, a fluffy white steamed cake; injeolmi, a rice cake toasted and coated with roasted soybean or sesame flour; and songpyeon, a half-moon shaped cake filled with sweet fillings for the harvest festival Chuseok. Regional forms and sweet versions also exist, reflecting local ingredients and traditions.

In modern contexts, ddeok is produced and sold in markets, bakeries, and home kitchens. It can be enjoyed fresh, steamed, grilled, or simmered in soups, and is also sold in dried or frozen forms for longer storage. Ddeok remains a versatile element of Korean culinary heritage.