Before coming to Korea as an exchange student, my image of 떡 (tteok) was honestly pretty simple. I thought it was either the rice cakes inside tteokbokki or the sweet rice cakes people eat during holidays. But after spending some time here, I realized Korean tteok culture is way bigger — and way more interesting — than I expected.

One of the first kinds I tried was injeolmi (인절미). It looks simple, just chewy rice cake covered in soybean powder, but somehow it becomes incredibly addictive once you start eating it. The texture is soft and chewy at the same time, and it pairs surprisingly well with coffee. I totally understand now why so many cafés use injeolmi flavor in desserts and drinks.

Then there’s songpyeon (송편), the small half-moon shaped rice cakes usually connected to Chuseok. I tried them with sesame filling and red bean filling, and they felt very different from desserts I grew up eating. They’re not overly sweet, but they have this comforting homemade feeling.

I also recently tried baekseolgi (백설기) and yakshik (약식). Baekseolgi is soft, fluffy, and lightly sweet, while yakshik feels richer because of the nuts, jujubes, and sweet sticky rice. It almost feels like somewhere between dessert and a traditional snack.

What surprised me the most is how modern Korean tteok culture has become. There are now trendy 떡 cafés selling cream-filled tteok, fruit mochi-style desserts, and even fusion versions like tiramisu tteok. It’s interesting seeing something so traditional continue evolving with younger generations.

I think one reason I started liking tteok so much is because Korean desserts are usually less sweet compared to many Western desserts. The flavors feel softer and lighter, so it’s easier to keep eating without getting tired of it.

Coming to Korea made me realize 떡 isn’t just food for holidays or ceremonies — it’s actually part of everyday life here. And honestly, every time I visit a market or bakery, I end up discovering a new type I’ve never seen before.

Now I kind of want to make it my personal mission to try as many kinds of Korean 떡 as possible before my exchange semester ends 😂