First attested in the Worin seokbo (月印釋譜 / 월인석보), 1459, as ᄯᅥᆨ (Yale: stek). The presumed Old Korean root is *돋. Relationships with the Japanese term 餅 (mochi) and the Manchu term tət ("millet") have been hypothesized.
- Any dough of rice or other cereals, ground before, or mashed after, steaming.
- Specifically, a steamed cake of glutinous rice, often sweetened.
- 병 (byeong, “byeong”)
2000, Seo Jeong-beom (서정범), 國語語原辭典, Seoul: Bogosa Books: