CONTENTS
Foreword and Acknowledgements = 3
Translator's Note = 6
Romanization of the Korean Alphabet = 7
Contents = 8
1.The Origins and Development of Ricecakes = 11
Korean Ricecake = 13
Tchinumttok = 14
1. Steamed red-been Ricecake(P'atkomul Sirutt$$\breve o$$k) = 14
2. Steamed Bean Cake(K'ong Sirutt$$\breve o$$k) = 16
3. Green Pea Cake(Noktu P'y$$\breve o$$n) = 18
4. Steamed Radish Cake(Mu Sirutt$$\breve o$$k) = 20
5. Pumpkin Cake(Hopak Tt$$\breve o$$k) = 22
6. Multi-Fruits Cake(Chapkwa Py$$\breve o$$ng) = 24
7. White Powder Ricecake(Paeks$$\breve o$$lki) = 26
8. Colored Cake(Kaksaek P'y$$\breve o$$n) = 28
9. Multi-Colored Cake(Ssaek Tt$$\breve o$$k, or Rainbow cake Mujigie Tt$$\breve o$$k) = 30
10. Pine Cake(Songp'y$$\breve o$$n) = 32
11. Thick Cake(Tut'$$\breve o$$p Tt$$\breve o$$k) = 34
12. Fermented Ricecake(Ch$$\breve u$$ngP'y$$\breve o$$n) = 36
13. Honeyed Ricecake(Yaksik) = 38
Chinun Ttok = 40
1. Sticky Ricecake(Inj$$\breve o$$lmi) = 40
2. Thimble Cake and Flower Cake(Kolmu Tt$$\breve o$$k and Kkot Ch$$\breve o$$lp'y$$\breve o$$n) = 42
3. Wind Cake(Kaep'i Tt$$\breve o$$k) = 44
4. Dredged Rice Ball Cakes-Ⅰ(Chestnut Pam Tanja, Wugwort Ssuk Tanja, Stone Mushroom S$$\breve o$$ki Tanja) = 46
5. Dredged Rice Ball Cakes-Ⅱ(Multi-Color Saek Tanja, Gingko $$\breve U$$nhaeng Tanja, Jujube Taech'u Tanja) = 48
Chijinun Ttok = 50
1. Azalea Flower Cake(Chintalrae Whaj$$\breve o$$n) = 50
2. Cockscomb Flower Cake(Maenturami Whaj$$\breve o$$n) = 52
3. Chrysanthemum Flower Cake(Kukwhaj$$\breve o$$n) = 54
4. Rose Flower Cake(Changmi Whaj$$\breve o$$n) = 56
5. Sorghum Stuffed Cake(Susu Pukkumi) = 58
6. Fried Cake(Chuak) = 60
7. Fried T$$\breve o$$t$$\breve o$$k Cake(S$$\breve o$$psan Sampy$$\breve o$$ng) = 62
Samm$$\breve u$$n Ttok = 64
1. Multi-Colored Rice Balls(Kaksaek Ky$$\breve o$$ngdan) = 64
2. Glutinous Millet Cake(Omegi Tt$$\breve o$$k) = 66
3. Thick Ball Cake(Tut'$$\breve o$$p Tanja) = 68
2. The Origins and Development of Korea Cookies = 70
1. Fried Cookie(Yakkwa, 藥果) = 72
2. Plum Sparrow Cookie(Maejakkwa, 梅雀果) = 74
3. Honeyed Chestnut and Honeyed Jujube(Pamch'o and Taech'uch'o) = 76
4. Taffy Cookie(Y$$\breve o$$tkangj$$\breve o$$ng) = 78
5. Pattern-Pressed Pastry(Tasik) = 80
6. Taffy Pop Cookie(Kangj$$\breve o$$ng) = 82
7. Chestnut Cookie and Jujube Cookie(Yulran and Choran) = 84
8. Ginger Cookie(Saengran) = 86
9. Various Color Fruit Cookies(Kaksaek Ch$$\breve o$$ngkwa) = 88
10. Cherry Jelly(Aengtu P'y$$\breve o$$n) = 90
3. Beverages($$\breve U$$mch'$$\breve o$$ng Lyu, 飮淸類) = 92
1. Fermented Rice Punch(Sikhae) = 94
2. Cinnamon-Ginger Punch(Such$$\breve o$$ngkwa, 水正果) = 96
3. Azalea Punch(Chintalrae Whach'ae) = 98
4. Citron Punch(Yuja Whach'ae) = 100
5. Omija Punch(五味子花菜) = 102
6. Pine Pollen Punch(Songwha Milsu, 松花密水) = 104
7. Round Rice Ball Punch(W$$\breve o$$nsopy$$\breve o$$ng, 元宵餠, 元小餠) = 106
Glossary = 108
INDEX = 110
Reference = 115
