English: Traditional Korean acorn jellies, at Korean Cultural Celebration, part of the Festál series of ethnic events at Seattle Center, Seattle, Washington, U.S.

A commenter weighs in: "Acorn jellies" are wrongly named for the food in the picture because acorn jellies (도토리묵, en:Dotorimuk, or acorn muk are always eaten cold. In addition, the shape and pattern of them are produced only with 떡살 (Tteoksal), so the food is surly Tteok. Tteok is largely eaten as a dessert, but Tteok made for Tteokguk is a special occasional dish for New Years Day in Korea and considered as a meal. People think Tteok is made of only rice, so call it "rice cake", but sometimes other grains or ingredients are added into rice powders to make some kinds of en:Ttoek. This Tteok on the left look like "도토리떡 (Dotori tteok)", made of rice powder and ground acorn flour. The greenish Tteok are certainly made of ground powders of dried Korean mugwort, or "쑥" (pronounced "Ssuk"). The Tteok in the Jjigae and Guk (Korean stews and soups) that you had are made of 100% rice.
Another commenter weighs in: I can't convinced that but your photos looks like '다식 , , Google Image Search'. Please check it out. If this is the correct 도토리묵(Dotorimuk; acorn jelly). I'm sorry. Is my mistake. Thank you for reading. (I do not know English well. These statements were translated into Google Translator. And it was modified.)
나는 확신할 수는 없지만 당신의 사진이 '다식 , , Gooogle Image Search'인 것 같습니다. 확인을 바랍니다. 만약 확실한 도토리묵이라면 미안합니다. 나의 실수 입니다. 읽어주셔서 감사합니다. (나는 영어를 잘 못합니다. 이 문장들은 구글 번역기로 번역하였습니다. 그리고 수정했습니다.) -- 메이 (talk) 10:27, 15 February 2016 (UTC)

As the original poster: these were eaten cold, so "always eaten cold" certainly does not eliminate my identification. Last commenter seems to agree with my original description as "acorn jellies".