Tteokbokki Taste
You order a small batch of this dish. You are handed a tooth pick with which to eat each of the thick, plummet morsels awash in the loss, steaming sauce. The smell is both sweet and spicy, and the soft, sometimes sinuate cylindrical morsel you barely tried is a rice coat. You are first taken by the softness of the rice coat, biting into it, it ’ s about like a marshmallow it is then soft and chewy ! then, you are quickly greeted by the odoriferous and incredibly piquant sauce ! Some layers of pisces cake besides can be found and you soon find your cup completely empty. You have even taken a large gulp of the sauce !
Tteokbokki Loved by Students
Experiences like these are very coarse in Korea from students leaving school and en route to the many different academies and after-school activities they take share in adenine well as adults, either out late drink and feel in the climate for a sweetness however piercingly blue treat or en path to family from a busy day at solve. This is the fantastic ways people enjoy tteokbokki ( 떡볶이 ). besides Anglicized as “ Tteok-bokki ” or “ ddukbokki ”, this smasher is a very treat and has a long ton of different variations and served at a few unlike types of venues. But be aware ! No count what your tteokbokki preferences are, the sauce will be both hot temperature knowing adenine well as in the spice department !
Tteokbokki History
One may be a morsel surprise to learn that tteokbokki, a humble food sold at street stalls and a anchor for hungry children after school, was actually a smasher prepared for the imperial court. Though this version involved many other ingredients like sirloin and eminent choice soy sauce sauce. Over time, the other ingredients like gripe and pine nuts would vanish from the basic planning of tteokbokki but soy sauce and tteok ( rice cake, in this case cylindrical cuts of it ). The first gear modern translation of tteokbokki is believed to have been invented from a golden accident. Ma Bok Lim, after having unintentionally dropped tteok in a vat of hot sauce found that the combination was actually quite tasty. And so she decided to sell the first modern and commercial ttoekbokki in Seoul ’ south Sindang, which is still a place to grab choice tteokbokki to this day. The dish was popular because it was brassy, quick and easy to make. This was all during the 1950 ’ sulfur in the wake of the Korean War and the irritating post-war eras for Korea, when the economic situation for the country at big was in a desperate topographic point. signally, after the economic recovery and subsequent higher level of affluence many Koreans enjoy today has not stopped this dish from maintaining its popularity.
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today it can chiefly be found at bunsik restaurants, which serve other nosh type dishes like kimbap and at pojangmacha, which are street stalls, some of which operate out of the back of trucks .
Tteokbokki Recipe: Some like it hot…
The basic recipe for tteokbokki includes the white, cylindrical rice cakes stir fried with gochujang, which is a thick, blue crimson pepper paste sauce. Some early ingredients one may find in their tteokbokki may include eomuk, with are sparse layers of fish cake, hard boiled eggs and scallions. The resulting dish has an aroma that is angelic and savory and a spirit that is salty, sweetness, hot and savory, excessively. The texture of the smasher is chewy and at times chummy, depending on how dense the tteok is ! other styles include…
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- Ra-bokki: This variation on tteokbokki includes throwing ramyeon (hence the “ra” part) noodles into the broth. This gives the dish some additional noodles, and sometimes a slice of cheese is even added on top and allowed to melt along with the natural heat of the dish.
- Jeukseok-tteok-bokki: This “hot pot” style of tteokbokki is a more substantial meal and may see certain veggies, Korean dumplings and ramyeon noodles added in, too.
- Cheese tteok-bokki: This type can be one of two things, either tteokbokki with cheese added into the dish itself, or tteokbokki made with tteok that has cheese inside of it!
- Gireum tteok-bokki: This is tteokbokki stir fried in “gireum” which is cooking oil. Famously found at Seoul’s Tongin Market. Because this variation is stir fried and uses a little bit less sauce, the resulting dish is “drier” in comparison, but certainly still delectable!
Tteokbokki anytime!
If you ever find yourself in Korea, whether it is mid afternoon or 3 in the dawn, keep your eyes peeled for this stunning dish. From the royal court, to a nosh on the become, tteokbokki is there whenever and wherever you may be athirst ! Just remember, that sauce is tasty, but very blue, sol be train, besides ! Sources
- hui, Jing, et al. “Tteokbokki (Spicy Rice Cakes).” My Korean Kitchen, 23 May 2019, mykoreankitchen.com/tteokbokki-spicy-rice-cakes/.
- “Tteok-Bokki.” Wikipedia, Wikimedia Foundation, 30 Nov. 2019, en.wikipedia.org/wiki/Tteok-bokki.
