| Gaepi-tteok | |
| Alternate Name: | Baram-tteok |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Tteok |
| Main Ingredient: | Rice flour, white adzuki bean paste |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 개피떡 |
| Hanja: | none |
| Rr: | gaepi-tteok |
| Mr: | kaep'i-ttŏk |
| Koreanipa: | pronounced as /ko/ |
| Hangul1: | Korean: 바람떡 |
| Hanja1: | none |
| Rr1: | baram-tteok |
| Mr1: | param-ttŏk |
| Koreanipa1: | pronounced as /ko/ |
Gaepi-tteok or baram-tteok is a half-moon-shaped tteok (rice cake) made with glutinous rice flour and filled with white adzuki bean paste.
Glutinous rice flour is steamed in siru (steamer) and pounded in jeolgu (mortar) to form a dough.[1] 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.[2]
Korean mugwort can be pounded together with steamed rice flour to make a green-colored dough.[3] In Gangwon Province, steamed rice flour is pounded with deltoid synurus, also resulting in a green dough.[4] 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.