https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATteokbokki%2F16%2Fen 2026-10-14T10:59:10Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tteokbokki/16/en&diff=155919&oldid=prev 2025-06-19T01:37:29Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==== &#039;&#039;Gungjung tteokbokki&#039;&#039; ====<br /> Sweet and savory, brown soy sauce-based &#039;&#039;tteokbokki&#039;&#039; is often referred to as &#039;&#039;&#039;&#039;&#039;gungjung-tteokbokki&#039;&#039;&#039;&#039;&#039; ({{Korean|hangul=궁중떡볶이|lit=royal court &#039;&#039;tteokbokki&#039;&#039;|labels=no}}). 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 and 18th centuries). The earliest record of &#039;&#039;gungjung tteokbokki&#039;&#039; is found in an 1800s cookbook called &#039;&#039;[[Siuijeonseo]]&#039;&#039;. Having a taste similar to &#039;&#039;[[japchae]]&#039;&#039; (stir-fried glass noodles and vegetables), it was enjoyed by the royals as a &#039;&#039;[[banchan]]&#039;&#039; and as a snack. Although traditional &#039;&#039;tteokbokki&#039;&#039; 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 steak|sirloin]] or short ribs, sesame oil, scallions, [[Umbilicaria esculenta|rock tripe]], [[pine nut]]s, and toasted and ground sesame seeds are still commonly used in modern &#039;&#039;gungjung-tteokbokki&#039;&#039;. Other ingredients such as [[mung bean sprout]]s, carrots, onions, dried [[Korean zucchini]], garlic, and [[shiitake]] mushrooms are also common. The dish is typically served with [[egg garnish]].</div>

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