Glossary T

Ttuk refers to the traditional Korean cake made from rice powder. Koreans usually prepare this traditional rice cake for festive occasions, such as birthdays and weddings, as well as for ancestral memorial services. They also have it on seasonal occasions such as Lunar New Year's Day and Korean Thanksgiving Day. It is also known as Ddeok, Dteok, Duk, Tteok, Dduk

Tongbaechu Kimchi refers to one of the most common Kimchi in Korea. Tongbaechu Kimchi is made from cabbage, and it is served in almost every Korean meal.

Tongdak is the Korean word for "chicken".

Tojangguk is a Korean thick soybean paste soup. Tojangguk refers to a thick soup made of one part soybean paste (Doenjang) and red chili pepper paste added to five (5) parts water. Vegetables added to this soup vary according to the region and the season.

Tteok -Kkochi Gui refers to Korean food of grilled skewered rice cake stick with assorted vegetables. Rice cake sticks and vegetables like green bell peppers and mushrooms which are seasoned with red pepper soybean paste or ketchup, sugar, diced green onions, and garlic are skewered together and grilled. Tteok-Kkochi Gui is one of the popular foods fron Seoul, Korea.

Tarak Juk is the Korean term for "Milk porridge". Tarak Juk is a health aid food used in the royal court, the time when milk was very rare in those days, so only people in a royal court can have it. The king had this porridge when he was sick or feeling weak. In modern days, people make this as a baby’s or patients’ food.