Tteokbokki - Revision history

Fire: Marked this version for translation

2025-06-19T01:37:24Z

Marked this version for translation

Fire at 01:37, 19 June 2025

2025-06-19T01:37:08Z

← Older revision		Revision as of 10:37, 19 June 2025
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			<languages />
			<translate>
	{{Short description\|Korean spicy rice cake dish}}		{{Short description\|Korean spicy rice cake dish}}
	{{Italic title}}		{{Italic title}}
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	[[Category:Korean royal court cuisine]]		[[Category:Korean royal court cuisine]]
	{{二次利用\|date=1 June 2025, at 05:35}}		{{二次利用\|date=1 June 2025, at 05:35}}
			</translate>

Fire at 01:19, 19 June 2025

2025-06-19T01:19:42Z

← Older revision		Revision as of 10:19, 19 June 2025
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	\| other =		\| other =
	\| cookbook = Tteokbokki		\| cookbook = Tteokbokki
	~~<!--\| module = {{Infobox Korean name/auto~~
	~~\|child=yes~~
	~~\| hangul = 떡볶이~~
	~~<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->~~
	~~}}-->~~
	}}		}}
	'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').		'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').

Fire at 01:18, 19 June 2025

2025-06-19T01:18:44Z

← Older revision		Revision as of 10:18, 19 June 2025
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	\| caption =		\| caption =
	\| alternate_name = Stir-fried rice cake, ''tteobokki'', ''tteok-bokki'', ''topokki'', ''dukbokki''		\| alternate_name = Stir-fried rice cake, ''tteobokki'', ''tteok-bokki'', ''topokki'', ''dukbokki''
	~~<!--~~\| country = [[Korea]]~~-->~~		\| country = [[Korea]]
	\| region =		\| region =
	~~<!--~~\| national_cuisine = [[Korean cuisine]]~~-->~~		\| national_cuisine = [[Korean cuisine]]
	\| creator =		\| creator =
	\| year =		\| year =

Fire at 01:18, 19 June 2025

2025-06-19T01:18:06Z

← Older revision		Revision as of 10:18, 19 June 2025
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	\| mintime =		\| mintime =
	\| maxtime =		\| maxtime =
	}}
	~~<!--~~
	\| type = {{transliteration\|ko\|[[Bokkeum]]}}		\| type = {{transliteration\|ko\|[[Bokkeum]]}}
	\| course =		\| course =
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	\| other =		\| other =
	\| cookbook = Tteokbokki		\| cookbook = Tteokbokki
	\| module = {{Infobox Korean name/auto		<!--\| module = {{Infobox Korean name/auto
	\|child=yes		\|child=yes
	\| hangul = 떡볶이		\| hangul = 떡볶이
	<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->		<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->
			}}-->
	}}		}}
	~~}}-->~~
	'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').		'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').

Fire at 01:15, 19 June 2025

2025-06-19T01:15:46Z

← Older revision		Revision as of 10:15, 19 June 2025
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	\| mintime =		\| mintime =
	\| maxtime =		\| maxtime =
			}}
			<!--
	\| type = {{transliteration\|ko\|[[Bokkeum]]}}		\| type = {{transliteration\|ko\|[[Bokkeum]]}}
	\| course =		\| course =
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	<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->		<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->
	}}		}}
	}}		}}-->
	'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').		'''{{transliteration\|ko\|Tteokbokki}}''' ({{Korean/auto\|hangul=떡볶이\|ko_ipa=t͈ʌk̚.p͈o.k͈i}}) or simmered rice cake, is a popular [[Korean cuisine\|Korean food]] made from small-sized {{transliteration\|ko\|[[garae-tteok]]}} (long, white, cylinder-shaped rice cakes) called {{transliteration\|ko\|tteokmyeon}} ({{Korean\|hangul=떡면\|lit=rice cake noodles\|labels=no}}) or commonly {{transliteration\|ko\|tteokbokki-tteok}} ({{Korean\|hangul=떡볶이 떡\|lit=''tteokbokki'' rice cakes\|labels=no}}).[[Fishcake\|''Eomuk'']] (fish cakes), boiled eggs, and [[scallion]]s 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'' ([[Korean royal court cuisine\|royal court]] ''tteokbokki'').

Fire at 01:15, 19 June 2025

2025-06-19T01:15:03Z

← Older revision		Revision as of 10:15, 19 June 2025
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	\|child=yes		\|child=yes
	\| hangul = 떡볶이		\| hangul = 떡볶이
	\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}		<!--\| ipa = {{IPA\|ko\|t͈ʌk̚.p͈o.k͈i\|\|link=no}}-->
	}}		}}
	}}		}}

Fire at 00:57, 19 June 2025

2025-06-19T00:57:07Z

← Older revision		Revision as of 09:57, 19 June 2025
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	<!--\| country = [[Korea]]-->		<!--\| country = [[Korea]]-->
	\| region =		\| region =
	\| national_cuisine = [[Korean cuisine]]		<!--\| national_cuisine = [[Korean cuisine]]-->
	\| creator =		\| creator =
	\| year =		\| year =

Fire at 00:56, 19 June 2025

2025-06-19T00:56:21Z

← Older revision		Revision as of 09:56, 19 June 2025
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	\| caption =		\| caption =
	\| alternate_name = Stir-fried rice cake, ''tteobokki'', ''tteok-bokki'', ''topokki'', ''dukbokki''		\| alternate_name = Stir-fried rice cake, ''tteobokki'', ''tteok-bokki'', ''topokki'', ''dukbokki''
	\| country = [[Korea]]		<!--\| country = [[Korea]]-->
	\| region =		\| region =
	\| national_cuisine = [[Korean cuisine]]		\| national_cuisine = [[Korean cuisine]]

Fire: /* Gungjung tteokbokki */

2025-06-19T00:41:38Z

Gungjung tteokbokki

← Older revision		Revision as of 09:41, 19 June 2025
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	==== ''Gungjung tteokbokki'' ====		==== ''Gungjung tteokbokki'' ====
	Sweet and savory, brown soy sauce-based ''tteokbokki'' is often referred to as '''''gungjung-tteokbokki''''' ({{Korean\|hangul=궁중떡볶이\|lit=royal court ''tteokbokki''\|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 ''gungjung tteokbokki'' 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 ''tteokbokki'' 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 ''gungjung-tteokbokki''.~~<ref name="Bang" />~~ 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]].		Sweet and savory, brown soy sauce-based ''tteokbokki'' is often referred to as '''''gungjung-tteokbokki''''' ({{Korean\|hangul=궁중떡볶이\|lit=royal court ''tteokbokki''\|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 ''gungjung tteokbokki'' 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 ''tteokbokki'' 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 ''gungjung-tteokbokki''. 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]].

	==== Other variations ====		==== Other variations ====