The first record on tteokbokki appears in Siuijeonseo, a 19th-century cookbook, where the dish was listed using the archaic spelling steokbokgi (ᄯᅥᆨ복기). According to the book, tteokbokki 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. In contrast, the savory, soy sauce-based tteokbokki 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 tteokbokki also appears in the revised and enlarged edition of Chosŏn mussang sinsik yorijepŏp [ko], where it is described as a savory soy sauce-based dish.