Tteokmyeon

(), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes").
* Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with ''tteokbokki'' in dishes. It can be seasoned with either spicy ''gochujang'' (chili paste) or non-spicy '' ganjang'' (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called ''gungjung-tteokbokki'' ( royal court ''tteokbokki'').

Today, variations also include curry-''tteokbokki'', cream sauce-''tteokbokki'', ''jajang-tteokbokki'', seafood-''tteokbokki'', rose-tteokbokki, '' galbi-tteokbokki'' and so on. ''Tteokbokki'' is commonly purchased and eaten at '' bunsikjip'' (snack bars) as well as '' pojangmacha'' (street stalls). There are also dedicated restaurants for ''tteokbokki'', where it is referred to as ''jeukseok tteokbokki'' (impromptu ''tteokbokki''). It is also a popular home dish, as the rice cakes (''garae-tteok'') can be purchased in pre-packaged, semi-dehydrated form.

History

The first record on ''tteok-bokki'' appears in '' Siuijeonseo'', a 19th-century cookbook, where the dish was listed using the archaic spelling ''steokbokgi'' ().
* According to the book, ''tteok-bokki'' was known by various names including '' tteokjjim'' (steamed rice cakes), ''tteok- japchae'' (stir-fried rice cakes), and ''tteok- jeongol'' (rice cakes hot pot). The royal court version was made from white ''tteok'' (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds, while the savory, soy sauce-based ''tteok-bokki'' was made in the head house of the Papyeong Yun clan, where high-quality soy sauce was brewed. In this version, ingredients such as short ribs were common. The name ''tteok-bokki'' also appears in the revised and enlarged edition of '' Joseon Yori Jebeop'', where it is described as a soy sauce-based savory dish.

It is believed that the spicy variant of ''tteok-bokki'' made with gochujang-based sauce first appeared in 1953. When Ma Bok-Lim participated in the opening of a Korean-Chinese restaurant, she accidentally dropped ''tteok'', or rice cake, that was handed during the opening into jajangmyeon. Realizing that it tasted good, she developed the idea of seasoning ''tteok'' in the Korean chili sauce, gochujang. After that, she began selling it in Sindang, which now has since become the most common variant of ''tteok-bokki''. Consequently, the district of Sindang is now famously known for ''tteok-boki''.

Today, the typical ''tteok-bokki'' purchased and eaten at '' bunsikjip'' (snack bars) and '' pojangmacha'' (street stalls) are red and spicy, while the soy sauce-based, non-spicy version is referred to as ''gungjung-tteok-bokki'' (궁중떡볶이; "royal court tteok-bokki"). Rice ''tteok'' rose in popularity as the South Korean economy developed, and various versions of the dish have proliferated since. As it was once a working-class dish, wheat ''tteok'' was often substituted for rice ''tteok''.

Varieties

Like other popular Korean dishes, ''tteok-bokki'' has seen numerous variations and fusions. Boiled eggs and pan-fried ''mandu'' (dumplings) were traditionally added to ''tteok-bokki.'' Ingredients such as seafood, short ribs, instant noodles, chewy noodles are also common additions to the dish.

Variations based on added ingredients

''Haemul-tteok-bokki'', (해물떡볶이; "seafood ''tteok-bokki''") features seafood as its secondary ingredient.

'' Galbi-tteok-bokki'' (갈비떡볶이; "short rib ''tteok-bokki''") features short ribs as its secondary ingredient.

''Ra-bokki'' (라볶이; "instant noodle ''tteok-bokki''") and '' jol-bokki'' (쫄볶이; "chewy noodle ''tteok-bokki''") are similar variants which add noodles to ''tteok-bokki''. ''Ra-bokki'' adds ''ramyeon'' (ramen) noodles, and ''jjol-bokki'' adds chewy '' jjolmyeon'' wheat noodles.

Jeukseok-tteok-bokki

'' Jeongol'' (hot pot)-type ''tteok-bokki'' is called ''jeukseok-tteok-bokki'' (; "on-the-spot ''tteok-bokki''"), and is boiled on a table-top stove during the meal. A variety of additions, such as vegetables, '' mandu'' (dumplings), and '' ramyeon'' or '' udong'' noodles are available at ''jeukseok-tteok-bokki'' restaurants. As ''jeukseok-tteok-bokki'' is usually a meal rather than a snack, it is often paired with '' bokkeum-bap'' (fried rice).

Variation based on sauce

Gochujang tteok-bokki

Piquant, red gochujang-based ''tteok-bokki'' is one of Korea's most popular snacks. While both soup-style ''gungmul-tteok-bokki'' (; "soup ''tteok-bokki''") and dry ''gireum-tteok-bokki'' (; "oil tteok-''bokki''") are commonly enjoyed, the former is considered the ''de facto'' standard style. In ''gungmul-tteok-bokki'', kelp- anchovy stock is often used to bring out the savory flavor. '' Gochugaru'' (chili powder) is often added for additional heat and color, while ''mullyeot'' (rice syrup) helps with sweetness and consistency. '' Eomuk'' (fish cakes), boiled eggs, and diagonally sliced scallions are common additions to the dish. In ''gireum-tteok-bokki'', the mixture of ''gochugaru'' (고춧가루; "Korean chili powder"), soy sauce, sugar or syrup, and sesame oil often replaces ''gochujang'' (chili paste). Soft ''tteok'' sticks are seasoned with the sauce mixture, then stir-fried in cooking oil with a handful of chopped scallions and served. Tongin Market in Jongno, Seoul is famous for its ''gireum-tteok-bokki''.

There are also many variations in ''gochujang tteok-bokki'', such as a version that is seasoned with perilla leaf.

Ganjang tteok-bokki

Sweet and savory, brown soy sauce-based ''tteok-bokki'' is often referred to as ''gungjung-tteok-bokki'' (; "royal court ''tteok-bokki''"). Its history dates back to a royal court dish before the introduction of chili pepper to the Korean peninsula in the mid- Joseon era (17th & 18th centuries). The earliest record of ''gungjung tteok-bokki'' is found in an 1800s cookbook called '' Siuijeonseo''. Having a taste similar to '' japchae'' (stir-fried glass noodles and vegetables), it was enjoyed by the royals as a '' banchan'' and as a snack. Although traditional ''tteok-bokki'' was made with soup soy sauce, which is the traditional (and at the time, the only) type of soy sauce in pre-modern Korea, sweeter regular soy sauce has taken its place in modern times. Other traditional ingredients such as sirloin or short ribs, sesame oil, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds are still commonly used in modern ''gungjung-tteok-bokki''. Other ingredients such as mung bean sprouts, carrots, onions, dried Korean zucchini, garlic, and shiitake mushrooms are also common. The dish is typically served with egg garnish.

Other variations

''Gungmul'' (soup) ''tteok-bokki'' that are not based on either soy sauce or gochujang have also gained in popularity. There are some well-known variations.

Curry ''tteok-bokki'' uses a yellow Korean-style curry base.

Cream sauce ''tteok-bokki'' uses a base inspired by carbonara. Cream sauce and bacon are used instead of ''gochujang'' and fish cakes.

''Rose tteok-bokki'' named after rose pasta, as a variation. For this ''tteok-bokki'', cream sauce is added to the basic ''tteok-bokki''.

''Jajang''''-tteok-bokki'' features a sauce based on ''jajang'' (sweet bean paste).

Cheese ''tteok-bokki'' is a variant in which the ''tteok-bokki'' is either topped or stuffed with cheese. It is sold in snack bars and can also easily be made at home. Depending on personal preference, it can be eaten with seasonings such as green tea powder, herb powder, sesame, or parsley.

Shanghainese 炒年糕, ''chǎo nián gāo'' is a stir-fried dish made with rice cake sliced into flat oval shapes, scallions, beef, pork, and cabbage.

Gireum and gyeran tteok-bokki

''Gireum tteok-bokki'' (; "oil ''tteok-bokki''") is a variety of ''tteok-bokki'' that is stir-fried in oil and served with little or no sauce.

''Gyeran tteok-bokki'' (계란떡볶이; "egg tteok-bokki") is another variation that features no sauce. Only ''tteok'' (rice cakes), eggs, vegetables, and seasonings (primarily salt) are used. It differs from ''gireum tteok-bokki'' in that it is not spicy.

Gallery

Korean.snacks-Tteokbokki-03.jpg, ''Tteok-bokki'' at a '' bunsikjip'' (snack bar)
Royal court tteok-bokki.jpg, Royal court ''tteok-bokki''
Ra-bokki.jpg, ''Ra-bokki'' (''tteok-bokki'' with '' ramyeon'' noodles)
Noodle spicy ricecake.jpg, ''Jjol-bokki'' (''tteok-bokki'' with '' jjolmyeon'' noodles)

See also

* '' Bunsik''
* '' Gimbap''
* Korean cuisine
* Korean royal court cuisine
* Rice cake
* ''Sundae''
* Deep frying
* '' Nian gao''

References

External links

Official website of ''Dongdaemoon Yeopgi Tteokbokki''Official website of ''Sinjeon Tteokbokki''Official website of ''BaeDDuck''

{{DISPLAYTITLE: ''Tteokbokki''
Bunsik
Fried foods
Korean cuisine
Street food in South Korea
Tteok