Glossary T
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
Tua-li-song is a Thai word for peanut