gaepi-tteok
{{short description|Korean style rice-flour cake filled with bean paste}}
{{italic title}}
{{Infobox food
| name = Gaepi-tteok
| image = 바람떡.JPG
| caption =
| alternate_name = Baram-tteok
| country = Korea
| region =
| national_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Tteok
| course =
| served =
| main_ingredient = Rice flour, white adzuki bean paste
| minor_ingredient =
| variations =
| serving_size = 100 g
| calories =
| protein =
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}}
{{Infobox Korean name
| title = Korean name
| hangul = 개피떡
| hanja = none
| rr = gaepi-tteok
| mr = kaep'i-ttŏk
| koreanipa = {{IPA|ko|pa.ɾam.t͈ʌk̚|}}
| othername1 =
| hangul1 = 바람떡
| hanja1 = none
| rr1 = baram-tteok
| mr1 = param-ttŏk
| koreanipa1 = {{IPA|ko|pa.ɾam.t͈ʌk̚|}}
}}
Gaepi-tteok ({{Korean|hangul=개피떡}}) or baram-tteok ({{Korean|hangul=바람떡|labels=no}}) is a half-moon-shaped tteok (rice cake) made with glutinous rice flour and filled with white adzuki bean paste.
Preparation
Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000717052|title=gaepi-tteok|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:개피떡|access-date=23 May 2017}} It is then cut into small pieces, rolled out flat and round, and filled with geopipat-so (white adzuki bean paste) and sealed. The filling can be made by husking adzuki beans (often the black variety), steaming and seasoning it with salt, and sieving it. Sesame oil is brushed on each tteok to prevent it from sticking.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=10942|title=gaepi-tteok|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:개피떡|access-date=23 May 2017}}{{Dead link|date=November 2024 |bot=InternetArchiveBot |fix-attempted=yes }}
Varieties
Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000907735|title=ssuk-gaepi-tteok|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:쑥개피떡|access-date=23 May 2017}} In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000907730|title=surichwi-gaepi-tteok|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:수리취개피떡|access-date=23 May 2017}} To make a pink dough, the endodermis of Korean red pine is used.
Variants containing sweet mung bean paste instead of white adzuki bean paste are very common, particularly among the Korean communities in Los Angeles, California.
References
{{Reflist|30em}}
{{Korea-dessert-stub}}