Susu-bukkumi (pan-fried sorghum cake)
| |
| Type | Tteok |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 부꾸미 |
|---|---|
| Revised Romanization | bukkumi |
| McCune–Reischauer | pukkumi |
| IPA | [pu.k͈u.mi] |
Bukkumi (Korean: 부꾸미) is a pan-fried tteok (rice cake) made with glutinous rice flour or sorghum flour.[1] It is a flat half-moon shaped cake filled with white adzuki bean paste or mixture of toasted and ground sesame seeds, cinnamon powder, and sugar or honey.[2] The color varies from white to yellow, pink, or dark green.[2] Bukkumi is often coated with honey or syrup, and garnished with shredded chestnuts, jujube, or rock tripe.[2] There is also a variety of bukkumi which is flat and round and does not have any filling.[3]
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
