bukkumi

Borrowed from Korean 부꾸미 (bukkumi).

bukkumi (plural bukkumi)

1. A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings.
   • 2007, Jae-Sik Suh, Korean Patterns‎:

     When steamed rice cakes were served for feasts or rituals, they were shaped into small, pretty forms, such as hwajeon, pan-fried rice cakes with flower petals, juak, made with jujube and honey, and bukkumi, made with red bean.

   • 2013, Mark McWilliams, Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012‎:

     One sweet Tteok is called Bukkumi, which is made with a glutinous rice or susu (millet) flour dough stuffed with honey, nuts, cinnamon and sweetened red bean.

   • 2020, Jiu Chung, Korean Cookbook: 100+ Authentic Korean Dishes to Cook at Home‎:

     Bukkumi (Filled Crescent tteok)