1. Introduction
Tteokbokki is a Korean dish that uses tteokmyeon (thin bar rice cake) as its main ingredient. Tteokbokki is a typical Korean street food that is stir-fried with seasonings such as wheat rice cakes, rice cakes, fish cakes, vegetables, and red pepper paste. It can be seasoned with red pepper paste and soy sauce, but the former is the most representative type. As the national anthem of modern Korean food, it is one of the new national dishes of Korea.
2. History
Gochujang Tteokbokki, which is enjoyed in modern Korea, was developed right after the Korean War. Tteokbokki, which was previously eaten at the royal court, is said to have been made by stir-frying beef marinated in soy sauce with rice cakes. In 'Sijeonseo', the recipe is explained, "Cook it in the same way as other steamed dishes. Slice white rice cakes like radish and stir-fry them for a while. All the same ingredients as other steamed dishes are included, but the powdered juice is not added." In 'Stock Poetry (酒食是儀)', it is stated that rice cakes are cut, put in a lot of oil, and beef is added with thinly sliced beef and stir-fried.
3. Features
Tteokbokki can be divided into gochujang tteokbokki, which uses red pepper paste for a spicy taste, and soy sauce tteokbokki, which uses soy sauce. Tteokbokki, which was originally developed in the royal court, was not spicy because it was made by stir-frying beef marinated in soy sauce together with rice cakes, and is called “royal court tteokbokki.”Gochujang tteokbokki, which is usually associated with tteokbokki, usually uses red pepper paste and sugar to give it a spicy and sweet taste. Usually, rice cakes are boiled down and stir-fried in a sauce made with a mixture of spices such as red pepper paste for a spicy taste and sugar or starch syrup for a sweet taste. . Depending on the region, ingredients such as ketchup, pepper, and mustard are added to create a unique taste. In addition, it is sometimes mixed with jjajang to give the umami taste of gochujang tteokbokki sauce, or mixed with curry.Tteokmyeon (tteokbokki rice cake) or bar rice cake is used, and depending on whether the main ingredient of the rice cake is rice flour or wheat flour, it is divided into 'wheat topokki' and 'rice topokki'. When tteokbokki first appeared, rice cakes made from wheat flour, which became common after the Korean War, were used. Since then, rice cakes made with rice flour have been used in many places even after they came out. Wheat tteokbokki has a very high viscosity of tteokbokki soup, and rice tteokbokki maintains its elasticity even after boiling for a long time. For this reason, there are many places that sell a mixture of wheat and rice cakes. There is also tteokbokki made of rice cakes made by mixing wheat flour with starch powder, and it is more chewy and does not spread easily. The color is yellow, but when cooked, it approaches white.Depending on the type of seasoning added, there are various tteokbokki such as cheese tteokbokki, carbonara tteokbokki, jjajang tteokbokki, curry tteokbokki, rosé tteokbokki, and cream tteokbokki, and the seasonings that can be added are limitless. The most common red pepper paste tteokbokki also differs in taste depending on the combination and seasoning.It is generally sold at snack bars and street vendors, and is often eaten with other foods along with tteokbokki. In general, fried food is eaten with tteokbokki seasoning, and it is also served with gimbap and sundae.
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