DISH RESEARCH · Dish
Gaetteok
A Jeollabuk-do mugwort gae-tteok made from nonglutinous rice, fresh mugwort, salt and sesame oil.
About Gaetteok
Gaetteok is a rustic Korean steamed rice cake. This profile follows the Jeollabuk-do ssuk gae-tteok recorded in Korea Traditional Local Food, using mugwort and nonglutinous rice and naming that regional branch rather than treating every gaetteok as identical.
Mugwort gives the mild rice dough a fresh, distinctly herbal flavour. Salt provides the only seasoning within the dough, while sesame oil brushed over the finished cakes adds a nutty aroma.
The cakes are flat and round, with pounded mugwort distributed through the rice dough. Steaming sets a soft, chewy body, and the sesame-oil coating gives the surface a light sheen.
Allergens in this recipe
Contains: Sesame.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gaetteok
Jeollabuk-do ssuk gae-tteok (mugwort rice cake).
- MugwortHerbal rice-cake flavour and colour
- Nonglutinous riceRice-cake base
- WaterDough hydration
- SaltDough seasoning
- Sesame oilSurface coating
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Mugwort:
- Nonglutinous rice: . Mapped to the approved rice identity while retaining the source's nonglutinous variety.
- Water:
- Salt:
- Sesame oil:
Origins & food traditions
The selected 2008 Korea Traditional Local Food record identifies this as a Jeollabuk-do ssuk gae-tteok. Gae-tteok has other established grain and herb forms; this profile is limited to the documented mugwort-and-rice branch.
Countries
- South Korea
- South KoreaCatalogue link pending review
Cuisines & regions
- Korean
- Jeollabuk-do
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.