Glossary T

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.

Tang is a Korean term that refers to "thick soup". Tang is Korean traditional word referring to soup. Dishes with names that end in "Tang" are all soups that have been simmered for a long time over low heat

Tamago Dofu refers to a Japanese food - a cold savory egg custard which is a good appetizer for summer meals. It is made of dashi or soup stock, eggs, and a few flavorings. Tamago Dofu should be served ice cold as an appetizer or snack.

Teriyaki refers to a Japanese way of cooking. The term teriyaki is a combination of two Japanese words "teri" which means luster and "yaki" which means grill or boil. To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. It's the teriyaki sauce that brings the shiny look (teri) to the ingredients.

Tteokbokki is Korean for "Stir Fried Rice Cake" . Tteokbokki is one of Korea's popular street foods made of long Tteok (rice cakes) stir-fried with assorted vegetables, like carrots, bamboo shoots, mushrooms, and cucumbers and stewed in a Gochujang-based sauce. Moreover, Tteokbokki is a popular Korean snack food and one of Korea's rice dishes which is commonly purchased from street vendors. Originally it was called Tteok Jjim, and was a broiled dish of sliced rice cake, meat, eggs, and seasoning. Tteok Jjim an early variant of modern Tteobokki, was once a part of Korean royal court cuisine. This type of Tteokbokki was made by broiling Tteok, meat, vegetables, eggs, and sesasonings in water, and then serving it topped with gingko nuts and walnuts. In its orginal form, Tteokbokki, which was then known as Gungjung Tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine. The original Tteokbokki was a stir-fry dish consisting of Huintteok combined with a variety of ingredients, such as beef, bagogari, mung-bean sprouts, parsley, Shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.

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Tteokjjim (Braised Garaetteok Stuffs). Tteokjjim is a Korean braised dish of made of sliced rice cake, meat, eggs, and seasoning. Tteokjjim, an early variant of modern Topokki, was once a part of Korean royal court cuisine. Other ingredients that is used to make Tteokjjim are Garaetteok, beef shank, beef top rounds, carrot, brown oak mushrooms. Garaetteok refers to "rod-shaped rice cake"