Songgi Tteok (demand or other dish).
[Local Foods]
Main Information
| Food Class/Categories | Rice cake Type > Rice cake Type | |
|---|---|---|
| Method Class/Categories | Heating > Used the water | |
| Ingredients | 100g songgi (inner bark of pine), 2 2/3 cups (400g) nonglutinous rice flour, 1/4 cup (50g) green beans, baking soda, water, salt, appropriate amount of sesame oil | |
| Recipe | 1. Add a little baking soda when inner bark of pine stem is boiled over low heat. 2. When the bark of pine stem gets soft, rinse it with water and then, dry it as needed and pound it with a mallet to make it powder. 3. Put nonglutinous rice powder in No. 2 and knead the dough. 4. Boil the green soybeans and crush them to make fillings. 5. Tear the dough of No. 3 off moderately and put the fillings of green soybeans and then, make the songpyun (half-moon-shaped rice cake). 6. Steam the songpyun and dip it in water of mixed salt and sesame oil and then, take it out. | |
| Resource | The wheat flour may be mixed instead of rice powder. Also, red beans can be substituted for mung for filling. | |
| Original Document | Sangayorok Siuejunsuh, Chosunyorijebub, Chosunmusangsinsikyorijebub, Jeungbosallimgyeongje, Gyuhapchongseo, Domundaejac | |
| Area | Gangwondo | |
Analytical Information
| IPC | A23L 7/10;A23P 20/00 |
|---|
| Book Title | Korea Traditional Local Food; 3-Gangwon-do | |
|---|---|---|
| ISBN | 9788936309176 9788936309145 |
|
| Page | 297 ~297 / 366 | |
| Date | 2008 | |
| Publisher | Kyomunsa | |
| DB Publishing Date | 2010. 2. 12 | |
TKOI
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It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content.
|
TKOI:KTKP-FOO-0000212171 | |
| DOI | https://doi.org/10.20928/KTKP.FOO.0000212171 | |
※ This data is provided by the Rural Development Administration of Korea.
