K-RESTO

Last checked 2026-09-07

Tteok & Traditional Sweets — Paris

See the list
Places listed
11
Arrondissements
7/20
Last checked
2026-09-07

Tteok covers dozens of preparations built from glutinous rice or rice flour: steamed, pounded with a mallet, or pan-fried.

Filters

2e arrondissement1 place

5e arrondissement1 place

8e arrondissement1 place

10e arrondissement1 place

15e arrondissement4 places

17e arrondissement2 places

20e arrondissement1 place

Map

Texture is what defines them — dense, chewy, slightly sticky, a long way from anything raised with yeast. Sweetness is kept low, and the interest comes from red bean, sesame, mugwort or jujube worked through them. They are eaten in small pieces with the fingers, often at the end of a meal or with a tea that offsets how heavy they are. Tteok firms up quickly, so it is meant to be eaten the day it is made, which is why many places produce it in small batches. Some kinds, fried or glazed with honey, are best slightly warm.

Tteok & Traditional Sweets

by Joseph Steinberg (Baltimoron in Korea) at Flickr · CC BY-SA 2.0 · Wikimedia Commons

K-RESTO.