Tteokbokki: Difference between revisions

Line 78:

==== ''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 ====

@@ Line 78: / Line 78: @@
 ==== ''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 ====