| Jeolpyeon | |
| Country: | Korea |
| Type: | Tteok |
| Main Ingredient: | Rice flour |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 절편 |
| Hanja: | none |
| Rr: | jeolpyeon |
| Mr: | chŏlp'yŏn |
| Koreanipa: | pronounced as /ko/ |
Jeolpyeon is a type of tteok (rice cake) made of non-glutinous rice flour.[1] [2] Unlike when making siru-tteok or baekseolgi, the rice flour steamed in siru is pounded into a dough, divided into small pieces, and patterned with a tteoksal (rice cake stamp). The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel.[3] When served, sesame oil is brushed over jeolpyeon.
If white seolgi is pounded, it becomes white jeolpyeon.[4] Sometimes, the tteok is steamed and pounded with Korean mugwort, resulting in dark green ssuk-jeolpyeon (Korean: 쑥절편). Another dark-green jeolpyeon, made with deltoid synurus, is called surichwi-jeolpyeon (Korean: 수리취절편) and is traditionally served during the Dano festival.[5] Pink-colored jeolpyeon, called songgi-jeolpyeon (Korean: 송기절편), is made by pounding tteok with pine endodermis.