Chapssal-tteok
| File:Chapssal-tteok.jpg | |
| Alternative names | Chaltteok, glutinous rice cake |
|---|---|
| Type | Tteok |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Glutinous rice |
| Similar dishes | Mochi |
| |
| Chapssal-tteok | |
| Hangul | 찹쌀떡 |
|---|---|
| RR | chapssaltteok |
| MR | ch'apssalttŏk |
| IPA | [tɕʰap̚.s͈al.t͈ʌk̚] |
| Alternate name | |
| Hangul | 찰떡 |
| RR | chaltteok |
| MR | ch'alttŏk |
| IPA | [tɕʰal.t͈ʌk̚] |
Chapssal-tteok (찹쌀떡; [tɕʰap̚.s͈al.t͈ʌk̚]), also called chaltteok (Lua error: not enough memory.Lua error: not enough memory., Lua error: Internal error: The interpreter exited with status 1.), is a tteok, or Korean rice cake, made of glutinous rice.[1]
Chapssal-tteok is traditionally provided as a good luck gift to students before exams. Its sticky texture symbolizes the answers "sticking" in students' minds.[2]
Etymology
[edit | edit source]Chapssal-tteok is a compound noun consisting of chapssal (Lua error: Internal error: The interpreter exited with status 1.), meaning "glutinous rice," and tteok (Lua error: Internal error: The interpreter exited with status 1.), meaning "rice cake."
The word chapssal is derived from the Middle Korean chɑl (ᄎᆞᆯ), meaning "glutinous," and psɑl (ᄡᆞᆯ), meaning "rice."[3] Chɑlpsɑl (ᄎᆞᆯᄡᆞᆯ) appears in Gugeup ganibang, a 1489 book on medicine.[4] The word became chɑppsɑl (ᄎᆞᆸᄡᆞᆯ) with consonant cluster reduction and then became chɑpsɑl (ᄎᆞᄡᆞᆯ) with degemination.[3] Due to the loss of the vowel ɑ (ㆍ) as well as syllable-initial consonant clusters, the word became chapssal with the syllable boundary between coda p and onset ss. Tteok is derived from the Middle Korean sdeok (ᄯᅥᆨ), which appears in Worin seokbo, a 1459 biography and eulogy of the Buddha.[5][6]
The word chaltteok is a compound consisting of the attributive adjective chal (Lua error: Internal error: The interpreter exited with status 1.), meaning "glutinous," and tteok.[7] Chal is derived from the Middle Korean chɑl (ᄎᆞᆯ), and the word chɑlsdeok (ᄎᆞᆯᄯᅥᆨ) appears in Geumganggyeong Samga hae, a 1482 book on the Diamond Sūtra.[8]
Accordingly, chaltteok can mean tteok made of glutinous grains other than rice, but chapssal-tteok can only refer to tteok that is made of glutinous rice.[1][3] In most cases, however, the words are used interchangeably, as tteok is most often made with glutinous or non-glutinous rice.
Preparation and varieties
[edit | edit source]Chapssal-tteok can be prepared in several ways. Glutinous rice is soaked, ground into flour, and then steamed in a siru (rice cake steamer).[9] The rice may or may not then be pounded. Sometimes, the rice is ground after being steamed instead of before.
Chapssal-tteok can be coated with gomul (powdered sesame or beans) and steamed, or it may be boiled and then coated. Chapssal-tteok can also be made round and filled with various so (fillings) such as red bean paste.[10][11]
Chapssal-tteok ice cream is popular in modern South Korea.[12]
Chapssal-tteok is featured in some fusion Korean dishes.Lua error: Internal error: The interpreter exited with status 1.
Similar food
[edit | edit source]Some Japanese mochi varieties are very similar to certain chapssal-tteok varieties. Both may be made by steaming and pounding soaked glutinous rice.
See also
[edit | edit source]- List of Korean desserts
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References
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