The modern form of omegi tteok uses entirely different ingredients and is only packaged and marketed as "traditional" mainly to be sold as a regional specialty snack for visitors.

Before the 21st century, a traditional Jeju household would use chajo as a replacement for a lot of the more difficult to find grains such as rice or wheat.

Instead, the people of Jeju Island mainly used tteok as an item of sacrifice for the spirits during events like gut (굿, shamanistic rituals).

Although this is no longer the case for most commercially sold omegi tteok nowadays, it is worth reviewing the traditional process for the sake of preserving the unique culture revolving around the notion of food in Jeju Island.

In order to cater to the taste bud of the younger generation, the recipe for the modern omegi tteok now uses glutinous rice powder mixed with mugwort and sugar.

Several vendors are even experimenting with different gomul such as nuts, in place of the ground red bean, or adding foreign flavors like banana into the dough.