15 Korean Rice Cake Types You Must Try: A Complete Tteok Guide

Most people outside Korea know exactly one Korean rice cake: the chewy, sauce-soaked cylinder in a bowl of tteokbokki. But that single dish barely scratches the surface. Korean rice cakes — collectively called tteok (떡, pronounced "dduk") — form one of the broadest and most culturally significant food categories in all of Korean cuisine, spanning steamed confections offered at a baby’s first birthday, pounded treats shared at weddings, and delicate flower-topped pancakes enjoyed on spring picnics. With a history stretching back over two thousand years to the Three Kingdoms period (57 BCE–668 CE), tteok has been present at nearly every milestone of Korean life. As the Asia Society’s exploration of tteok varieties notes, each category of Korean rice cake reflects distinct preparation traditions and cultural purposes.

This guide walks through 15 types of Korean tteok you should know — organized by traditional preparation method — so you can navigate a Korean market, a holiday table, or a Seoul dessert café with confidence. Whether you are new to Korean food or already familiar with Korean rice cakes as an ingredient, this list will expand your understanding of just how diverse the world of tteok truly is. For the full cultural backstory — including how tteok differs from Japanese mochi and Chinese nian gao — our complete guide to Korean rice cakes (tteok) covers everything in depth.

Table of Contents

• Steamed Tteok (찌는 떡): The Foundation of Korean Rice Cakes
• Pounded Tteok (치는 떡): Texture Through Effort
• Boiled Tteok (삶는 떡): Colorful Bite-Sized Treats
• Pan-Fried Tteok (지지는 떡): Seasonal Beauties
• Savory Tteok: Rice Cakes Beyond Dessert
• How Korean Rice Cake Types Are Classified
• Where to Buy Korean Rice Cakes
• FAQ: Common Questions About Korean Rice Cake Types
• Quick-Reference Chart: 15 Korean Rice Cake Types at a Glance

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Steamed Tteok (찌는 떡): The Foundation of Korean Rice Cakes

Steaming is the oldest and most common method for making Korean rice cakes. Rice flour is layered or shaped, then cooked in a traditional steamer called a siru (시루). The result ranges from fluffy and cake-like to dense and chewy, depending on the type of rice and additional ingredients used.

1. Baekseolgi (백설기) — Pure White Snow Cake

The name baekseolgi translates literally to "white snow cake," and the description is apt: this is a soft, fluffy steamed tteok made from finely ground non-glutinous rice flour (mepssal), sugar, and a pinch of salt. Its pure white color symbolizes purity and innocence, which is why it has been the centerpiece of baek-il (백일), the celebration of a baby’s 100th day, for generations. Families also present baekseolgi at a child’s first birthday (doljanchi), carrying wishes for an unblemished, healthy future.

Unlike the chewy tteok most foreigners encounter first, baekseolgi has a crumbly, almost cake-like texture that dissolves gently on the tongue. Modern variations sometimes fold in dried fruit, nuts, or even cheese, but the traditional unadorned version remains the most culturally significant.

Flavor profile: Mildly sweet, clean rice flavor, soft and slightly crumbly When it’s eaten: Baby’s 100th-day celebration, first birthdays, ancestral rites

2. Sirutteok (시루떡) — Layered Red Bean Rice Cake

Named after the siru steamer in which it is cooked, sirutteok is built by alternating layers of rice flour with sweetened red bean paste (pat, 팥). The finished cake is sliced to reveal beautiful stacked layers — red-brown bean and white rice in alternating bands. Red beans hold special significance in Korean culture: they are believed to ward off evil spirits and negative energy, which is why sirutteok appears prominently at weddings and housewarming ceremonies.

The mildly sweet, earthy flavor of the red bean pairs naturally with the neutral rice flour, creating a balanced treat that appeals even to those unfamiliar with Korean sweets. The texture falls somewhere between baekseolgi’s softness and the chewiness of pounded tteok.

Flavor profile: Earthy red bean sweetness layered with mild rice cake When it’s eaten: Weddings (believed to repel evil spirits), housewarmings, holidays

3. Songpyeon (송편) — Half-Moon Rice Cakes of Chuseok

If there is one tteok that captures the spirit of Korean family togetherness, it is songpyeon. These small, half-moon-shaped rice cakes are the signature food of Chuseok (추석), Korea’s autumn harvest festival. Families gather the night before the holiday to shape songpyeon together — a ritual as meaningful as the eating itself. Each rice cake is filled with sesame seeds and honey, sweetened red beans, or chestnuts, then steamed over fragrant pine needles, which lend a subtle forest aroma that gives songpyeon its name ("song" means pine in Korean).

The half-moon shape carries its own symbolism: a half moon is still growing toward fullness, representing hope and prosperity. Regional variations abound — five-colored osaek songpyeon in Seoul, potato songpyeon in Gangwon Province, pumpkin-shaped songpyeon in Chungcheong. You can explore the full tradition and try making them at home with our authentic songpyeon recipe.

Flavor profile: Subtly sweet filling, delicate pine-needle fragrance, firm yet tender bite When it’s eaten: Chuseok (Korean harvest festival), family gatherings

4. Mujigae Tteok (무지개떡) — Rainbow Rice Cake

Mujigae means "rainbow," and this vibrant tteok lives up to its name. Layers of rice flour are tinted with natural colorings — mugwort for green, gardenia for yellow, omija berry for pink, black sesame for gray — then steamed together in a single siru. The result is a striking, multicolored cake that is sliced to reveal its layered beauty, making it a favorite for celebrations like first birthdays (dol), 60th birthdays (hwangap), and weddings.

Each color traditionally corresponds to the five cardinal directions in Korean cosmology (blue/green, red, yellow, white, black), connecting this festive rice cake to deeper ideas about harmony and balance. The texture is similar to baekseolgi — soft and slightly crumbly — but the visual impact is far more dramatic.

Flavor profile: Mildly sweet with subtle herbal notes from natural dyes When it’s eaten: Birthdays, weddings, banquets, and any occasion calling for celebration

5. Jeungpyeon (증편) — Fermented Rice Cake

Jeungpyeon holds a unique position among Korean rice cake types because it involves fermentation. The rice flour dough is mixed with makgeolli (Korean unfiltered rice wine) and allowed to rise before steaming, which gives the finished cake a light, airy texture with tiny air pockets — closer to a steamed bun than a typical dense tteok. The fermentation also adds a faint, pleasant tang.

Historically associated with warm-weather months (the fermentation process requires warmth), jeungpyeon was a popular treat during the summer. Traditional versions are often stamped with decorative patterns and may include pine nuts or jujubes pressed into the top. The slightly sour undertone makes jeungpyeon one of the more unusual types of tteok — and one of the most refreshing.

Flavor profile: Lightly sweet with mild tangy notes from fermentation, airy and soft When it’s eaten: Summer season, temple offerings, festive occasions

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Pounded Tteok (치는 떡): Texture Through Effort

Pounding is what gives certain Korean rice cakes their famously elastic, taffy-like chewiness. Cooked rice (usually glutinous rice) is pounded with heavy wooden mallets on a stone mortar until it becomes a smooth, stretchy mass. This labor-intensive method produces some of Korea’s most beloved and culturally significant types of tteok.

6. Injeolmi (인절미) — Soybean Powder Rice Cake

Injeolmi is arguably the most iconic pounded tteok. Made from glutinous rice (chapssal) that has been steamed and pounded until incredibly elastic, it is then cut into small rectangles and generously coated in konggaru — roasted soybean powder that adds a warm, nutty sweetness with every bite.

What makes injeolmi especially meaningful is its symbolism. The sticky, adhesive texture represents social cohesion and bonding, which is why it is traditionally served at weddings and housewarming parties — expressing a wish that the couple or new neighbors will "stick" together with their community. Beyond ceremonies, injeolmi has become a beloved everyday snack and even a trendy café ingredient; injeolmi lattes and injeolmi bingsu (shaved ice) have become staples across Seoul’s modern dessert scene.

Flavor profile: Chewy, mildly sweet rice with nutty roasted soybean coating When it’s eaten: Weddings, housewarmings, everyday snacking, café desserts

7. Garaetteok (가래떡) — Cylinder-Shaped Rice Cake

Garaetteok is the most globally recognized Korean rice cake because it stars in two of Korea’s most famous dishes: spicy tteokbokki and tteokguk (rice cake soup). Made from non-glutinous rice that has been steamed and pounded into long, smooth cylinders, garaetteok is remarkably versatile. Cut into thick rounds, it becomes tteokbokki rice cakes; sliced into thin ovals, it transforms into the coin-shaped pieces that float in New Year’s soup.

The ssal-tteok ingredient guide describes these rice cakes as dense and chewy, with a talent for absorbing sauces slowly to build deep, rich flavor. On its own, garaetteok is quite bland — which is precisely what makes it such a brilliant canvas for bold Korean sauces, from fiery gochujang to delicate soy-based preparations. Thick garaetteok grilled over charcoal and dipped in jocheong (Korean rice syrup) or honey is also a simple, timeless pleasure.

Flavor profile: Neutral rice taste, dense and chewy; absorbs surrounding flavors beautifully When it’s eaten: Year-round in tteokbokki; Seollal (Lunar New Year) in tteokguk

8. Jeolpyeon (절편) — Pressed & Patterned Rice Cake

After pounding, jeolpyeon takes a different path from injeolmi or garaetteok: the pounded rice dough is pressed flat and stamped with intricate traditional patterns using carved wooden molds. Floral designs, geometric motifs, and nature-inspired patterns turn each piece into edible art. The surface is typically brushed with sesame oil to prevent sticking and add a subtle nutty aroma.

Jeolpyeon is closely associated with tea culture and formal occasions. At traditional Korean weddings and tea ceremonies, these patterned rice cakes are served alongside Korean green tea or fruit tea, their visual elegance setting a refined tone. The texture is smooth and gently chewy, less elastic than injeolmi but more refined in presentation.

Flavor profile: Clean rice flavor with light sesame oil finish, smooth and moderately chewy When it’s eaten: Tea ceremonies, weddings, formal celebrations

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Boiled Tteok (삶는 떡): Colorful Bite-Sized Treats

Boiling is less common than steaming or pounding, but it produces one distinctive and beloved type of tteok: bite-sized rice balls that are cooked in water before being dressed in colorful coatings.

9. Gyeongdan (경단) — Coated Rice Cake Balls

Gyeongdan are small, round rice balls made from glutinous rice flour dough that is shaped by hand, boiled in water until they float, and then rolled in a variety of colorful coatings — crushed black sesame, roasted soybean powder, red bean paste, mugwort powder, or shredded coconut. The name gyeongdan evokes the image of small round jade stones, reflecting their polished, jewel-like appearance.

These charming rice cake balls have traditionally appeared at celebratory events — weddings, first birthdays, and seasonal festivals — where their rainbow of colors radiates festive energy. The process is straightforward enough for home cooks: no steamer required, just a pot of boiling water and your choice of coatings. The interior is soft and pleasantly chewy, while the outer layer adds its own distinct flavor, making each bite a satisfying contrast.

Flavor profile: Soft, chewy center with varied coatings (nutty, sweet, or earthy depending on topping) When it’s eaten: Celebrations, seasonal festivals, gift-giving occasions

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Pan-Fried Tteok (지지는 떡): Seasonal Beauties

Pan-frying or deep-frying adds a crispy dimension to tteok that steaming alone cannot achieve. These types of Korean rice cakes are often associated with seasonal ingredients and outdoor gatherings.

10. Hwajeon (화전) — Flower Petal Rice Cake

Hwajeon translates directly to "flower pancake," and the name says it all. Small rounds of glutinous rice flour dough are pan-fried in sesame oil and adorned with edible flower petals — Korean azaleas (jindallae) in spring, chrysanthemums in autumn, roses in summer. The tradition of making hwajeon dates back to the Goryeo Dynasty (918–1392), when groups of women would carry heavy pans to mountainsides for spring picnics called hwajeon-nori (화전놀이, "flower cake play") — a tradition documented in Saveur’s comprehensive guide to Korean tteok.

This makes hwajeon one of the most seasonal types of tteok, with the specific flower reflecting the time of year. The rice cake itself is slightly crispy on the outside and chewy within, while the flower petals contribute a delicate fragrance and visual beauty that elevates a simple rice cake into something genuinely poetic.

Flavor profile: Lightly sweet, crispy exterior with chewy center, subtle floral fragrance When it’s eaten: Spring and autumn outings, seasonal celebrations, tea time

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Sweet & Specialty Tteok: Ceremonial Favorites and Regional Gems

Beyond the four main preparation categories, several types of tteok deserve their own spotlight for their distinctive ingredients, regional origins, or cultural significance.

11. Chapssaltteok (찹쌀떡) — Sweet Glutinous Rice Cake

If you have ever had Japanese mochi, chapssaltteok will feel familiar — yet distinctly different. This soft, chewy rice cake is made from glutinous rice flour and wrapped around a filling of sweetened red bean paste (danpat). The key difference from mochi lies in the range of fillings and cultural context: while mochi is almost exclusively sweet, chapssaltteok belongs to a broader Korean tteok tradition that spans both sweet and savory applications.

Korean students receive chapssaltteok before important exams as a good-luck charm — the sticky texture symbolizes the hope that knowledge will "stick" in their minds. Modern Seoul cafés have embraced chapssaltteok with creative fillings like fresh strawberries, kiwi, and even Nutella, creating rainbow chapssaltteok that have become social media sensations. Traditional versions remain a staple at holidays and family celebrations.

Flavor profile: Pillowy soft exterior with sweet, creamy red bean filling When it’s eaten: Exam season (good luck charm), holidays, café desserts, gift-giving

12. Yakshik (약식) — Sweet Medicinal Rice Cake

Yakshik — literally "medicinal food" — is a rich, jewel-toned rice cake made by steaming glutinous rice with honey, soy sauce, sesame oil, cinnamon, and a generous assortment of pine nuts, dried jujubes, and chestnuts. The dark brown caramel sauce that permeates the rice gives yakshik an almost molasses-like depth, making it one of the most complex-tasting types of tteok.

The name reflects the traditional Korean belief that food and medicine share common origins. With a recorded history stretching back over 1,500 years, yakshik was once reserved for royal banquets and important ceremonies. Today it appears at ancestral rites (jesa) and major holidays, though it is also enjoyed as a rich dessert throughout the year. The combination of sweet, salty, nutty, and warmly spiced flavors makes yakshik unlike anything else in the Korean rice cake repertoire.

Flavor profile: Rich, caramel-sweet with warm cinnamon spice, nutty and chewy When it’s eaten: Ancestral rites, Lunar New Year, Chuseok, special occasions

13. Kkul Tteok (꿀떡) — Honey-Filled Rice Cake

Kkul tteok is a delightful surprise in rice cake form. These small, cylindrical tteok are made by rolling rice flour dough around a filling of liquid honey mixed with sesame seeds, then cutting the long roll into bite-sized pieces. When you bite through the chewy exterior, the sweet honey-sesame center flows out — a warm, nutty burst that makes kkul tteok an irresistible snack.

Traditionally, kkul tteok was a common street snack and a reward for children. The combination of chewy rice cake and liquid honey center has kept it popular in modern Korean markets and tteok shops. Its smaller size and built-in sweetness make it one of the most approachable types of Korean rice cakes for first-time tasters.

Flavor profile: Chewy rice exterior with flowing honey-sesame filling When it’s eaten: Year-round snack, traditional markets, gifts

14. Ssuk Tteok (쑥떡) — Mugwort Rice Cake

The vivid green color of ssuk tteok comes from mugwort (ssuk, 쑥), one of Korea’s most culturally significant herbs. Fresh or dried mugwort is blended into the rice flour dough before steaming, giving the finished cake an earthy, slightly herbal fragrance that deepens the longer you chew. Ssuk tteok is often filled with sweetened red bean paste or simply enjoyed plain.

Mugwort occupies a special place in Korean identity — according to the founding myth of Korea, a bear ate nothing but mugwort and garlic for one hundred days and was transformed into a woman, eventually becoming the mother of Dangun, the mythical founder of the first Korean kingdom. Beyond mythology, mugwort’s arrival in spring markets signals the season’s renewal, making ssuk tteok a beloved seasonal treat that connects Korean food culture to the rhythms of nature.

Flavor profile: Earthy, herbaceous with gentle bitterness, chewy texture When it’s eaten: Spring season, Chuseok (green songpyeon), year-round in tteok shops

15. Omegi Tteok (오메기떡) — Jeju Island Millet Rice Cake

No list of Korean rice cake types is complete without omegi tteok, the signature tteok of Jeju Island. Unlike mainland varieties made primarily from rice, omegi tteok is crafted from cha-jo (차조), a type of foxtail millet indigenous to Jeju’s volcanic soil. The millet flour dough is steamed, shaped into small rounds, and coated in sweetened red bean paste, creating a treat with a distinctive grainy texture and nutty flavor that sets it apart from any rice-based tteok.

Omegi tteok reflects Jeju Island’s unique agricultural heritage — in a landscape where wet rice cultivation was historically difficult, millet became the staple grain, shaping the island’s entire culinary identity. Today, omegi tteok is one of the most popular souvenirs for visitors to Jeju, available at traditional markets and specialty shops across the island. It represents how types of tteok can vary dramatically by region, each telling a story about local geography and history.

Flavor profile: Nutty millet base with sweet red bean coating, slightly grainy texture When it’s eaten: Year-round Jeju Island specialty, tourist souvenir, festive occasions

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How Korean Rice Cake Types Are Classified

Korean culinary tradition organizes the vast world of tteok into four categories based on preparation method, and understanding this framework is the most helpful way to navigate the otherwise overwhelming variety of korean rice cake types.

Method	Korean Name	Key Characteristic	Examples
Steaming	찌는 떡	Soft, cake-like to dense	Baekseolgi, Sirutteok, Songpyeon
Pounding	치는 떡	Elastic, chewy, taffy-like	Injeolmi, Garaetteok, Jeolpyeon
Boiling	삶는 떡	Soft balls with coatings	Gyeongdan
Pan-frying	지지는 떡	Crispy exterior, chewy interior	Hwajeon

In 2022, the Korean government officially recognized tteok making as a national intangible cultural heritage, citing its deep roots in community life and its presence in historical documents dating back to the Three Kingdoms period. Understanding the four categories of preparation is the key to navigating this rich culinary tradition. Mepssal (멥쌀), standard non-glutinous short-grain rice, produces a firmer, more tender bite — the kind found in tteokguk slices and songpyeon. Chapssal (찹쌀), or glutinous rice, creates the elastic, stretchy chewiness characteristic of injeolmi and chapssaltteok. This distinction is key to understanding why different types of tteok have such dramatically different textures.

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Where to Buy Korean Rice Cakes

For readers outside Korea, finding these rice cakes has become easier than ever. Korean grocery stores like H Mart carry a wide selection of fresh and frozen tteok, including garaetteok, songpyeon, and chapssaltteok. Online retailers such as Weee! and Amazon also stock popular varieties. For the freshest possible experience, seek out a Korean rice cake shop (tteok-jip, 떡집) — these specialty stores still make tteok by hand daily in many Korean neighborhoods worldwide.

Storage tip: Most tteok stores best in the freezer, not the refrigerator. Cold refrigerator temperatures cause rice starch to retrograde quickly, making tteok unpleasantly hard. Frozen tteok can be thawed and steamed or microwaved back to its original chewy state.

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FAQ: Common Questions About Korean Rice Cake Types

Is Korean Tteok Gluten-Free?

Traditional tteok made entirely from rice flour — whether mepssal or chapssal — is naturally gluten-free, despite the confusing name "glutinous rice" (which refers to stickiness, not gluten content). However, some commercially packaged tteokbokki rice cakes contain wheat flour blended with rice flour to reduce cost. Always check the ingredient label if you have celiac disease or gluten sensitivity.

What Does Korean Rice Cake Taste Like?

The flavor of plain tteok is subtle — mildly sweet, clean, and neutral, which is exactly what makes it such a versatile base for both sweet fillings and savory sauces. The real appeal lies in the texture: a satisfying chewiness that ranges from the soft crumble of baekseolgi to the taffy-like stretch of injeolmi. The Korean word jjolgit-jjolgit (쫄깃쫄깃) — meaning pleasantly chewy — perfectly captures what makes tteok so addictive.

What Is the Difference Between Tteok and Mochi?

This is the most common question English speakers ask, and the short answer is: range. While Japanese mochi is made almost exclusively from glutinous rice and used primarily in sweet applications, Korean tteok spans both glutinous and non-glutinous rice varieties and moves freely between sweet desserts and thoroughly savory dishes like tteokbokki and tteokguk. The production methods also differ — many types of Korean tteok are steamed rather than pounded, which is the primary method for mochi.

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Quick-Reference Chart: 15 Korean Rice Cake Types at a Glance

#	Name (한글)	Method	Rice Type	Sweet or Savory	Signature Occasion
1	Baekseolgi (백설기)	Steamed	Non-glutinous	Sweet	Baby’s 100th day
2	Sirutteok (시루떡)	Steamed	Non-glutinous	Sweet	Weddings
3	Songpyeon (송편)	Steamed	Non-glutinous	Sweet	Chuseok
4	Mujigae tteok (무지개떡)	Steamed	Non-glutinous	Sweet	Birthdays & banquets
5	Jeungpyeon (증편)	Steamed (fermented)	Non-glutinous	Sweet	Summer
6	Injeolmi (인절미)	Pounded	Glutinous	Sweet	Weddings & housewarmings
7	Garaetteok (가래떡)	Pounded	Non-glutinous	Savory/Sweet	Seollal, tteokbokki
8	Jeolpyeon (절편)	Pounded	Non-glutinous	Sweet	Tea ceremonies
9	Gyeongdan (경단)	Boiled	Glutinous	Sweet	Celebrations
10	Hwajeon (화전)	Pan-fried	Glutinous	Sweet	Spring/autumn outings
11	Chapssaltteok (찹쌀떡)	Steamed/Pounded	Glutinous	Sweet	Exams, holidays
12	Yakshik (약식)	Steamed	Glutinous	Sweet	Ancestral rites
13	Kkul tteok (꿀떡)	Steamed	Non-glutinous	Sweet	Markets, snacking
14	Ssuk tteok (쑥떡)	Steamed	Varies	Sweet	Spring season
15	Omegi tteok (오메기떡)	Steamed	Millet	Sweet	Jeju Island specialty

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Tteok in Modern Korean Life: From Tradition to Trend

The world of Korean rice cakes is anything but static. While traditional types of tteok continue to anchor Korean holidays and family ceremonies, a new generation of Korean chefs and entrepreneurs is finding creative ways to bring tteok into contemporary food culture. Seoul’s tteok dessert cafés pair artisan rice cakes with specialty coffee and natural wine. Rose tteokbokki — a creamy, mildly spicy fusion dish — went from Seoul delivery apps to global TikTok sensation in just a few years. Injeolmi flavoring shows up in lattes, bingsu, and even ice cream.

At the same time, traditional tteokbokki continues its own evolution. The dish originated as gungjung tteokbokki — a refined, soy sauce-based royal court preparation — before Ma Bok-rim transformed it into the fiery gochujang-based street food we know today in 1953. Now, variations like rosé tteokbokki, cheese tteokbokki, and rabokki (ramen + tteokbokki) continue pushing the dish forward. If you are in Seoul and want to experience tteokbokki history firsthand, Hwang Soon Ae Tteokbokki in Junggok-dong preserves the original street-food spirit, while Meokshwidonna in Bukchon offers a hands-on DIY experience.

This blending of old and new is exactly what makes korean rice cake types so fascinating. Each variety carries centuries of meaning — about family, seasons, health, and community — while remaining open to reinvention. Whether you start with a simple piece of grilled garaetteok dipped in honey or dive into a full Chuseok songpyeon-making session, exploring the types of tteok is one of the most rewarding ways to understand Korean food culture from the inside.

Have you tried any of these Korean rice cakes? Which one are you most curious to taste? Share your experience or questions in the comments below — and if you found this guide helpful, pass it along to a friend who is just beginning to explore Korean cuisine.