290:), or steamed rice cake, which is made by steaming powdered rice, then pounding or rolling the dough, itself dates back to 57 B.C.E, along with the siru. The Siru-tteok dish is a layered cake of the glutinous rice that is filled often filled with beans and/or red beans (pat, 팥), and the most seen and basic sacrifice offered in rituals for household gods. This cake is generally used for bad fortune prevention rituals (aengmagi) to bring wealth, luck and health into the households. The red beans/ fillings is believed to chase away bad spirits, and the other type of siru-tteok cake is the Baekseolgi, which is pure white, and is offered to the higher gods, including Cheonsin (천신, Celestial God), Sansin (산신, Mountain God) and Yongsin (용신, Dragon God), reflecting the folk belief that the latter two are considered to be as high up and divine as Cheonsin(
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The Siru is an earthenware steaming vessel that dates back to the late bronze age of the Korean northern peninsula and the use of the utensil spread to the entire peninsula by the time of the Three
Kingdoms (57 B.C.E-676) in which the popularity of siru-tteok grew. The Siru is also used during
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shamanic rituals and is even offered on the tables for daegamsin (대감신, state official God). The Siru is not an everyday utensil but is one for preparing and serving the sacrificial dishes during rituals, which also means that siru-tteok is not a casual dish for every day enjoyment.
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is made by soaking rice or glutinous rice in water and then grinding it. Thus prepared, the rice flour is put in a
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and is made only with rice. "Kyeotteok" consists of multiple layers of
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The making of siru-tteok is said to be the oldest form of tteok (
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or other bean powder and a rice-glutinous rice mixture.
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and nuts are used as subsidiary ingredients, such as
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Type of Korean rice cake made by steaming in a siru
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764:. Korea Agro-Fisheries Trade Corporation
607:), Korean banquet, party, or feast like
762:"Ttuk, Hangwa > Kinds of Rice Cakes"
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738:Encyclopedia of Korean Folk Culture
681:Encyclopedia of Korean Folk Culture
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76:flour, grains and beans (such as
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528:. It literally means white snow
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677:National Folk Museum of Korea
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474:Ostericum grosseserratum
254:) traditionally made by
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570:(unfiltered rice wine)
673:"Earthenware Steamer"
649:List of steamed foods
585:- literally "rainbow
65:Korean-speaking areas
200:Revised Romanization
144:Media: Sirutteok
730:"Steamed rice cake"
589:"; this variety of
262:flour in a "siru" (
126:100g /183kcal
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743:December 9,
686:December 9,
626:Hobak-tteok
500:Korean wine
430:wheat flour
398:"sirutteok"
392:Ingredients
368:Seolgitteok
348:seolgitteok
300:Preparation
235::
117:Food energy
105:seolgitteok
90:wheat flour
784:Categories
655:References
564:made with
552:Jeungpyeon
526:siru tteok
516:Baekseolgi
504:sweeteners
418:azuki bean
386:azuki bean
157:Siru-tteok
101:Variations
78:azuki bean
42:made with
38:, steamed
712:EncyKorea
639:Songpyeon
567:makgeolli
536:Kongtteok
510:Varieties
492:artemisia
442:persimmon
422:mung bean
382:sirutteok
372:muritteok
358:kyeotteok
344:sirutteok
336:Sirutteok
246:rice cake
229:Sirutteok
206:sirutteok
109:kyeotteok
82:mung bean
36:sirutteok
23:Sirutteok
633:See also
462:pine nut
454:chestnut
414:chapssal
258:rice or
256:steaming
220:siruttŏk
46:and rice
44:red bean
768:May 23,
614:Hwangap
470:Danggwi
450:apricot
406:mepssal
284:Tteok (
599:janchi
498:, and
496:pepper
488:radish
484:lichen
460:, and
458:walnut
438:fruits
434:starch
426:sesame
356:) and
243:Korean
233:Korean
163:Hangul
137:
94:starch
86:sesame
790:Tteok
708:Empas
595:tteok
591:tteok
587:tteok
562:tteok
546:tteok
530:tteok
479:seogi
466:tteok
446:peach
251:tteok
179:Hanja
56:Korea
40:tteok
770:2008
745:2021
688:2021
579:무지개떡
560:) -
544:) -
486:),
424:and
412:(찹쌀
404:(멥쌀
402:rice
400:are
340:siru
307:siru
128:kcal
84:and
703:시루떡
609:dol
521:백설기
476:),
448:or
432:or
377:무리떡
366:).
353:설기떡
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268:).
238:시루떡
170:시루떡
92:or
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753:^
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663:^
604:잔치
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557:증편
541:콩떡
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363:켜떡
293:천신
265:시루
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190:餠
187:甑
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