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Thursday, May 9, 2013

Hwajeon, The Art of Tteok

Tteok is a rice cakes, a traditional Korean cake which is made from rice powder and then steamed, boiled or pan-fried. It is one of the most important meal in every Korean traditional occations such as Seolnal (Lunar New Year) or Chuseok (Korean Thank's Giving).

It is also served in every ceremonies such as birthday and wedding. What I'm going to discuss here is about 화전 Hwajeon. Hwajeon itself has a meaning of the flower cake. In accient time, this rice cake has usually eaten at  hwajeon nori (화전놀이), a traditional custom held since the Goryeo dynasty (918-1392), literally meaning "flower cake playing". Related with spring while flowers are blooming, Hwajeon is a pan-fried tteok, with flower petal, seads as a topping. Even this meal is also served in every season in Korea, there are some differences type especially the topping for Hwajeon. Hwajeon in spring usually topped by flowers such azalea petal called jindallae hwajeon (진달래화전) or dugyeon hwajeon (두견화전) also can be topped by cherry blossom petal named beotkkot hwajeon (벚꽃화전, cherry blossom cake), in summer or autumn is topped by chrysanthemums petal and can be called gukhwajeon (국화전), in winter we can put jujube or mugwort leaves. It looks pretty and fancy.

Azalea Flowers. Photo Credit :

Photo Credits : Yonhap News

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