Jeolpyeon

Jeolpyeon () is a type of "tteok" (rice cake) made of non-glutinous rice flour. 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. When served, sesame oil is brushed over "jeolpyeon".
Varieties.
If white "seolgi" is pounded, it becomes white "jeolpyeon". Sometimes, the "tteok" is steamed and pounded with Korean mugwort, resulting in dark green "ssuk-jeolpyeon" (). Another dark-green "jeolpyeon", made with deltoid synurus, is called "surichwi-jeolpyeon" () and is traditionally served during the Dano festival. Pink-colored "jeolpyeon", called "songgi-jeolpyeon" (), is made by pounding "tteok" with pine endodermis.