[1][2] Unlike when making siru-tteok or baekseolgi, the rice flour steamed in siru is pounded into a dough, divided into small pieces, and patterned with a tteoksal (rice cake stamp).

[1] The stamps can be wooden, ceramic, or bangjja (bronze), with various patterns including flowers, letters, or a cartwheel.

[4] Sometimes, the tteok is steamed and pounded with Korean mugwort, resulting in dark green ssuk-jeolpyeon (쑥절편).

[4] Another dark-green jeolpyeon, made with deltoid synurus, is called surichwi-jeolpyeon (수리취절편) and is traditionally served during the Dano festival.

[1][5] Pink-colored jeolpyeon, called songgi-jeolpyeon (송기절편), is made by pounding tteok with pine endodermis.