Tteok

' ( ; , ) or simmered rice cake', is a Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang-based (soy sauce) sauce; the former is the more common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).

Tteok () is a general term for Korean rice cakes. They are made with steamed flour of various grains, both glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

Tteokguk () or sliced rice cake soup is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of broth/soup (guk) with thinly sliced rice cakes (tteok). Eating tteokguk on New Year's Day is traditionally believed to grant good luck for the year and confer one sal (a year of age). It is usually garnished with thin julienned cooked eggs, marinated meat, gim (), and sesame oil ().

Songpyeon () is a traditional Korean food made of rice powder. Its shape resembles a half moon and it is a representative rice cake of Korean holidays and traditional culture. It is a type of tteok, small rice cakes, and variety of fillings are used—some include red bean paste, toasted sesame seeds, and chestnuts. Songpyeon is traditionally eaten during the Korean autumn harvest festival, Chuseok, where it is often prepared by families at home. It is a popular symbol of traditional Korean culture. The earliest records of songpyeon date from the Goryeo period.

Hwajeon, kkotbukkumi, kkotjijimi, () or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of Samjinnal and Buddha's Birthday.

Siru-tteok () is a type of Korean rice cake (tteok) traditionally made by steaming rice or glutinous rice flour in a siru ().

Injeolmi (, ) is a variety of tteok, or Korean rice cake, made by steaming and pounding glutinous rice flour, which is shaped into small pieces and usually covered with steamed powdered dried beans or other ingredients.

Baekseolgi () is a kind of rice cake (tteok) made of rice flour dough. It originated in Korea and is a prime part of Korean culture. A Baekseolgi contains rice flour, sugar, and salt. It is usually eaten on the special occasions among Korean people, such as the 100th day of an infant after birth. The cakes are colored white, a color that symbolizes purity and holiness. The cakes are shared with neighbors or friends on the 100th day (baegil), but not on samchiril (the 21st day).

Bukkumi () is a pan-fried tteok (rice cake) made with glutinous rice flour or sorghum flour. It is a flat half-moon shaped cake filled with white adzuki bean paste or mixture of toasted and ground sesame seeds, cinnamon powder, and sugar or honey. The color varies from white to yellow, pink, or dark green. Bukkumi is often coated with honey or syrup, and garnished with shredded chestnuts, jujube, or rock tripe. There is also a variety of bukkumi which is flat and round and does not have any filling.

Jeolpyeon () is a type of tteok (rice cake) made of non-glutinous rice flour. 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). The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel. When served, sesame oil is brushed over jeolpyeon.

thumb|Chaltteok Chapssal-tteok (; ), also called chaltteok (, ), is a tteok, or Korean rice cake, made of glutinous rice.

Mujigae-tteok () or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow. It is used for special occasions such as a banquet, party, or feast like doljanchi (first birthday), hwangapjanchi (60th birthday). Alternative names for mujigae-tteok include saektteok () and saekpyeon (), both of which means "colored rice cakes".

Garae-tteok () is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour. Grilled garae-tteok is sometimes sold as street food. Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. The world record of the longest garaetteok was achieved in Dangjin, South Korea in 2018, with .

Bupyeon () is a type of steamed tteok (rice cake) used in traditional Korean weddings. It is a local specialty of Miryang, South Gyeongsang Province.

Gyeongdan () or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as susugyeongdan (, "sorghum ball cake"). The name chapssalgyeongdan (, "glutinous rice ball cake") may also be used, but chapssal can be, and usually is, omitted.

Jeungpyeon (), also called sultteok (), is a variety of tteok (rice cake) made by steaming rice flour dough prepared with makgeolli (rice wine).

museum specializing in Korean cutlery and tteok rice pastry

So-tteok so-tteok (), sometimes translated as sausage and rice cakes, is a popular South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based sauce. It is a portmanteau as well as a reduplication of sausage () and tteok ().

steamed rice cake balls