Tteokbokki

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.