Glossary T
Tsyplionok Tabaka refers to Georgia's dish made of whole chicken, flattened and brushed with different spices if desired, such as garlic and dill, then fried until the chicken turns into golden brown. It is served with spicy tomato sauce, fresh vegetable salad and other traditional garnishing
Tsyplionok Tabaka also a famous Russian dish made of chicken. Other cooks brushed the chicken with spices before cooking, but some just brush the chicken with salt and pepper. Tsyplionok Tabaka is often served with fried potatoes, tomatoes and garlic sauce.
To make Tsyplionok Tabaka:
Prepare and clean and whole chicken, cut the stomach lenthgwise, unfold it and beat it until it is flat. Tuck in legs and press wings to the back. Season to taste from both sides, salt and pepper or other desired spices..
Heat the pan with melted butter, put the chicken on, cover and put the weight on. Cook on average heat for 15 minutes on both sides until the chicken is golden brown
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.
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.
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"
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