떡의 종류와 제조 방법 편집하기 (부분)

===Eng===
Rice cake (<i>tteok</i>) is one of Korea’s most representative traditional foods, made from rice through various preparation methods. Koreans have enjoyed rice cakes for thousands of years during holidays, rituals, and as everyday food, developing an extensive variety of types according to region and season. The primary ingredients are non-glutinous rice and glutinous rice, enriched with additional ingredients such as beans, red beans, mugwort, jujubes, and chestnuts to enhance flavor and nutrition. Rice cakes are broadly categorized by preparation method into steamed cakes, pounded cakes, and shaped cakes.

The most representative steamed rice cake is layered steamed rice cake (<i>sirutteok</i>). Made by layering rice flour with red beans or other beans in a traditional steamer called <i>siru</i>, this category includes white rice cake (<i>baekseolgi</i>), fermented rice cake (<i>jeungpyeon</i>), and rainbow rice cake (mujigaetteok). <i>Baekseolgi</i>, made purely from white rice flour, is served at celebratory occasions such as one-hundred-day celebrations and first birthday parties due to its pure white color symbolizing purity and good fortune. <i>Jeungpyeon</i> incorporates rice wine for fermentation, creating a soft and subtly sweet flavor. Pounded rice cake is exemplified by bean powder rice cake (<i>injeolmi</i>), made by steaming glutinous rice and pounding it with a wooden mallet (<i>tteokme</i>). Extended pounding produces a chewy and soft texture, which is then coated with soybean powder, sesame powder, or sweetened red bean powder.

Shaped rice cakes are made by kneading rice flour dough and hand-forming the pieces. Half-moon rice cake (<i>songpyeon</i>) is the signature food of the Harvest Moon Festival (<i>Chuseok</i>), made by filling rice dough with ingredients such as beans, sesame, or chestnuts, shaping them into half-moon forms, and steaming them on a bed of pine needles. Sweet rice balls (<i>gyeongdan</i>) are glutinous rice flour balls boiled and coated with various toppings, while sliced rice cake (<i>jeolpyeon</i>) consists of thinly sliced cylindrical rice cakes. Though rice cake preparation may appear simple, each step—soaking the rice, grinding, cooking, pounding, and shaping—requires care and skill, demonstrating the sophistication of Korean traditional food culture.