Gaepi-tteok
A rice cake made by steaming and pounding non-glutinous rice flour, rolling the dough out thin, filling it with red bean paste, and pressing it out into half-moon shapes. Because air is trapped inside and makes it puff up, it is also called baram-tteok (wind rice cake). It is known for its chewy texture and sweet taste.
Cultural background
It is a traditional snack often made and shared during holidays or celebrations with family.
Similar dishes
Red Bean Rice Cake
팥설기 · pat-seolgi
A steamed rice cake made by layering non-glutinous rice flour with sweetened red bean topping, characterized by its light, crumbly texture and subtle sweetness. It is typically enjoyed as a snack or dessert and often appears on holidays or special occasions.
Chaltteok
찰떡 · chal-tteok
A chewy rice cake made by steaming glutinous rice and kneading it, then coating it with various powders. It is characterized by a sticky texture and subtle sweetness, making it great for snacks or desserts.
Bukkumi
부꾸미 · bukkumi
A traditional rice cake made by filling glutinous rice dough with red bean paste, shaped like a half-moon, and fried in oil.
Danja
단자 · danja
A traditional rice cake made by kneading glutinous rice flour into round shapes and coating it with toppings, characterized by its chewy and sweet taste.
Gyeongdan
경단 · gyeongdan
A chewy and savory rice cake made by kneading glutinous rice flour into small balls, boiled, and then coated with soybean flour or red bean flour.
Injeolmi
인절미 · injeolmi
Sticky and nutty rice cake made from steamed glutinous rice coated with soybean powder.
Ingredients
How it's made
- 1Add a little salt to the non-glutinous rice flour and make the dough.
- 2Prepare the red bean paste and place it inside the round dough.
- 3Put the rice cake in a steamer and steam until done.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Made from non-glutinous rice, it is gluten-free and suitable for vegetarian and vegan diets.
How to order
개피떡 주세요
Gae-pi-tteok ju-se-yo
Please give me Gaepi-tteok