User:Chen Pingan

My name is Chen Ping'an, and I am currently studying Korean at Hunan Normal University. I come from Shaoxing, Zhejiang. With an MBTI type of ESFJ, I am passionate about language learning, particularly Korean, and have made significant progress in both academic and practical applications. As an ESFJ, I enjoy helping others, excel in communication, and value teamwork and interpersonal relationships. My interests extend beyond language learning to cultural exchange and social activities. I look forward to leveraging my strengths and contributing to society in my future studies and career.

Nov 1, 2024

Today I readed a Korean interpretation book and did some interpretation practice.

Nov 2, 2024

Today I studied Korean grammar.

Nov 3, 2024

I studied Korean grammar.

Nov 4, 2024

I wrote an diary in Korean.

Nov 5, 2024

I have read 10 pages of Korean novels.

Nov 6, 2024

I have read 5 pages of Korean novels.

Nov 7, 2024

I have read 15 pages of Korean novels.

Nov 8, 2024

I have read 5 pages of Korean novels.

Nov 9, 2024

I wrote an diary in Korean.

Nov 10, 2024

I have read 10 pages of Korean novels.

Nov 11, 2024

I have read 15 pages of Korean novels.

Nov 12, 2024

I practiced Korean pronunciation for 20 minutes today.

Nov 13, 2024

I watched a Korean drama for 1 hour to improve my listening skills.

Nov 14, 2024

I learned 10 new Korean words today.

Nov 15, 2024

I reviewed 3 Korean grammar points today.

Nov 16, 2024

I practiced speaking Korean with a language partner for 30 minutes.

Nov 17, 2024

I wrote a short paragraph in Korean about my day.

Nov 18, 2024

I have read 15 pages of Korean novels.

Nov 19, 2024

I practiced Korean speaking by recording myself talking about my daily routine.

Nov 20, 2024

I learned 5 Korean idioms and their meanings today.

Nov 21, 2024

I watched a Korean movie with subtitles to improve my listening skills.

Nov 22, 2024

I have read 7 pages of Korean novels.

Nov 23, 2024

I have read 3 pages of Korean novels.

Nov 24, 2024

I practiced Korean pronunciation for 30 minutes today.

Nov 23, 2024

I watched a Korean drama for 1 hour to improve my listening skills.

Nov 24, 2024

I learned 20 new Korean words today.

Nov 25, 2024

I reviewed 2 Korean grammar points today.

Nov 26, 2024

I practiced speaking Korean with a language partner for 20 minutes.

Nov 27, 2024

I wrote a short paragraph in Korean about my hometown.

Nov 28, 2024

I have read 10 pages of Korean novels.

Nov 29, 2024

I have read 5 pages of Korean novels.

Nov 30, 2024

I reviewed 5 Korean grammar points today.

Dec 01, 2024

I have read 7 pages of Korean novels.

Dec 02, 2024

I practiced Korean speaking by recording myself talking about my life.

Dec 03, 2024

I wrote a short paragraph in Korean about my day.

Dec 04, 2024

I watched a Korean drama for 1 hour to improve my listening skills.

Dec 05, 2024

I practiced Korean pronunciation for 30 minutes today.

Dec 06, 2024

I saw Korean news for 20 minutes today.

Dec 07, 2024

I reviewed 3 Korean grammar points today.

Dec 08, 2024

I saw Korean news for 20 minutes today.

Dec 09, 2024

I wrote a short paragraph in Korean about my mother.

Dec 10, 2024

I practiced Korean speaking by recording myself talking about my friends.

Dec 11, 2024

I saw Korean news for 20 minutes today.

Dec 12, 2024

I have read 5 pages of Korean novels.

Dec 13, 2024

I saw Korean news for 20 minutes today.

Dec 14, 2024

I have read 6 pages of Korean novels.

Dec 15, 2024

I wrote an diary in Korean.

Dec 16, 2024

I saw Korean news for 20 minutes today.

Dec 17, 2024

I practiced speaking Korean with a language partner for 30 minutes.

Dec 18, 2024

I wrote an diary in Korean.

Dec 19, 2024

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Final Paper

Chinese Rice Cake(Nian Gao) 23朝鲜语笔译 陈平安

Abstract Nian Gao, a traditional Chinese rice cake, symbolizes growth and prosperity, with origins linked to legends like the Kitchen God and Wu Zixu. Nian Gao varies regionally, from sweet Northern styles to savory Shanghai and Cantonese versions. The original Nian Gao recipe is from the book called Qi Min Yao Shu. Korea rice cakes include tteokbokki and Gungjung Tteokbokki ect. Despite the differences between Chinese and Korean rice cakes, both countries' rice cakes reflect rich histories and continue to play key roles in preserving traditions and fostering connections.

1.Nian Gao's Meaning: Many New Year sayings are rich in culinary and cultural symbolism. Take 年年有余 (nian nian you yu), for instance, which translates to “Have an abundance year after year.” Fish (鱼) is a popular New Year food, as its pronunciation, yu, is the same as abundance (余). Tang yuan (汤圆), sweet rice balls filled with black sesame paste, are eaten to signify reunion (团圆), similarly pronounced “tuan yuan.” So when it comes to nian gao (年糕), a sticky rice cake, it’s associated with growth and prosperity, stemming from 年年高升 (nian nian gao sheng). The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. Nowadays people consider it good luck to eat Nian Gao during the Chinese New Year.

2.Legends of Nian Gao's Origins

The Kitchen God Legend According to Chinese popular religion, there are three domains in the cosmos—heaven, earth, and the underworld—and each domain is populated by a host of gods and goddesses. The Jade Emperor was considered the ruler of heaven. It was said that the emperor ordered the Kitchen God to supervise and inspect the conduct of people on earth.The sticky sweet rice cake niangao was believed to have been created as a cunning offering to the Kitchen God, who is believed to reside in every house. At the end of every year, folklore says, the Kitchen God makes his "yearly report" to the Jade Emperor. To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. Hence, niangao is prepared for offering before Chinese New Year.

The Foundation Bricks Legend Nian Gao has another legend about its origin, dating back to as many as 2,500 years ago to Suzhou during a chaotic period of war. Legend has it that, after the death of Wu Zixu (伍子胥, 559–484 BC), a general and politician of the Wu kingdom in the Spring and Autumn Period (771–476 BC), the king of Yue, Goujian, attacked the capital of Wu, and the Wu army and citizens were trapped in the city and there was no food. Many people starved to death during the siege. At this time, someone thought of Wu Zixu's helpful words: "If the country is in trouble and the people are in need of food, go and dig three feet under the city wall and get food." The soldiers did what Wu Zixu instructed and found that the wall's foundation was built with special bricks made from glutinous rice flour. This food saved many people from starvation. These bricks were the supposed original niangao. After that, Suzhou people made niangao every year to commemorate Wu Zixu. As time passed, niangao became what is now known as Chinese New Year cake.（Ye Zhiyuan，Li Qun 2016,211）

3.Nian Gao Types Northern cuisine Northern nian gao can be steamed or fried, and is mainly sweet in taste. The Beijing versions include jujube and either glutinous rice or yellow rice, mince nian gao, and white nian gao. The Shanxi makes nian gao using fried yellow rice and red bean paste or jujube paste for filling. Hebei uses jujube, small red beans, and green beans to make steamed nian gao. In Shandong, it is made of red dates and yellow rice. The Northeast type is made of beans on sticky sorghum.

Jiangnan and Shanghainese Cuisine Shanghai-style niangao is white and made with non-glutinous rice. The popular cooking method is stir-frying the sliced niangao, known as chao niangao (炒年糕 'fried year cake'). The cake is usually served as a dish, fried together with scallions, beef, pork, cabbage, etc. In the Jiangnan (Yangtze Delta) region, niangao can be sweet or savory, cooked by steaming, slice-frying, or even stewing in a soup.

Cantonese Cuisine Cantonese nian gao is made with brown sugar, giving it a distinctive dark yellow color and a stretchy, sticky texture. It can be eaten directly or pan-fried after slicing, a preparation known as fried nian gao (煎年糕) in southern China.

Fujian cuisine In the Southern region of Fujian, nian gao, natural amber, is mainly used for the New Year ritual and gifts. It is made of glutinous rice and taro, which are then usually sliced and cooked before eating. It can also be wrapped in egg or cornstarch (corn flour) or sweet potato to fry. (Wikipedia, Nian Gao)

4.Nian Gao Recipe: How to Make Nian Gao The original recipe is from the book called Qi Min Yao Shu, which means Essential Techniques for the Common People. It is the earliest and the most complete Chinese agricultural treatise to have survived. Its author, Jia Sixie, was a local governor in today's Shandong Province under the Northern Wei Dynasty. He describes how to plant and cultivate different kinds of crops, how to breed domestic animals, how to store and prepare agricultural products, as well as how to make more than 250 recipes. His recipe for the rice cake says: "Grind the glutinous rice into flour, sift the flour through a silk mesh. Add water and honey to the flour. Mix until the dough is as hard as a dough for soup noodle. Knead the dough with hands, make it over 13 inch in length, and over 2.6 inch in width. Decorate the dough with Chinese dates and chestnuts. Spread oil over bamboo leaves and use the leaves as a wrapping in which the dough is poured into. Steam the rice cake until it is thoroughly done." (Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 2010,35) The basic ingredients of niangao are simple: glutinous rice flour (a.k.a. sweet rice flour), white or brown sugar, and water. Nian gao can be steamed or baked. Here are some simple instructions for making niangao. First, put glutinous rice flour in a large mixing bowl. Second, in another bowl, add hot water to brown sugar to soften it up. Third, pour the sugar water into the mixing bowl, and stir thoroughly until the rice flour batter is smooth (without any lumps). If you like, you can add dried Chinese dates, peanuts, and other fruits and seeds to the batter. Finally, pour the batter into a foil pan and steam for about 1 hour.

5. Korean Rice Cake Korean tteokbokki and Chinese niangao both showcase the cultural significance of rice cakes, yet they differ in recipe and symbolism. Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds. Spicy tteokbokki originated in 1953, after the Korean War, as an affordable comfort food. (Style, Chinese nian gao and Korean tteokbokki)

A Korean rice cake dish that is similar to Chinese niangao is the Gungjung Tteokbokki, or royal court rice cakes. As its name suggests, the traditional dish dates back to the Joseon Dynasty and was a key aspect of royal cuisine. In contrast to the modern spicy version commonly found on street stalls, Gungjung Tteokbokki is stir-fried with sliced meat, vegetables and a mild soy-based sauce.

In contrast to China's focus on nian gao during festivals, rice cakes in Korea hold significant meaning in various life rituals. They are essential for occasions such as childbirth, health celebrations, birthdays, and house construction. Moreover, there is a tradition of making rice cakes to gift to neighbors after moving into a new home. This practice helps strengthen neighborly relationships and serves as a bridge for emotional connection, playing a role in fostering communication in an increasingly indifferent modern society.（Cui Xianyue，2017,149） Although rice cakes are now commonly served in both countries, there is no doubt that rice cakes share long and illustrious histories in both countries. They will surely continue to play important roles in Chinese and Korean traditions for future generations.

Terms and Expressions Nian Gao 年糕 Tang Yuan 汤圆 Jade Emperor 玉皇大帝 Kitchen God 灶神 Wu Zixu 伍子胥 Spring and Autumn Period 春秋时期 Qi Min Yao Shu 齐民要术 Jia Sixie 贾思勰 Tteokbokki 辣炒年糕 Gungjung Tteokbokki 宫廷炒年糕 Questions 1.What is the Nian Gao's Meaning？ The Chinese word nian, meaning ‘sticky’, sounds like the word for ‘year’, while the word ‘gao’ meaning ‘cake’ is identical in sound to 高, which means 'tall' or 'high’.So eating the rice cake coveys the wish for a higher income, a higher position, and generally the promise of a better year. 2.How many types of Nian Gao are mentioned？ Four types. Northern Nian Gao，Jiangnan and Shanghainese Nian Gao，Cantonese Nian Gao，Fujian Nian Gao. 3.Who do Suzhou people commemorate by making niangao every year? Wu Zixu 4. Which book is the original Nian Gao recipe from? Qi Min Yao Shu. 5.Why do people offer sweet rice cake to the Kitchen God？ To ensure a good report to the Jade Emperor and prevent him from badmouthing their house, families would offer sweet rice cake to the Kitchen God, hoping he would say sweet things about them. 6..How does Korean stir-fried rice cake (Korean tteokbokki) differ from Chinese Nian Gao? Literally translated as “stir-fried rice cake”, tteokbokki is a popular Korean street food that is made with small-sized garaetteok. Unlike the Chinese version that is sliced and flat, garaetteok is a long and cylindrically-shaped tteok, or rice cake, and has a significantly chewier bite than its Chinese counterpart. Tteokbokki is served with minimal garnish, emphasizing its chewy texture, and coated in a spicy red sauce made of gochujang, gochugaru, soy sauce, sugar, and sesame seeds.

References

1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149. 2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36. 3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. 4. Wikipedia: Nian Gao https://en.wikipedia.org/wiki/Nian_gao 5.Style: Chinese niangao and Korean tteokbokki https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish

AI statement I hereby guarantee that I have not used the help of AI to write my final paper in this course.

年糕 23朝鲜语笔译 陈平安 摘要 年糕是一种传统的中国年糕，象征着成长和繁荣，其起源与灶神和伍子胥等传说有关。年糕因地区而异，北方地区做甜味年糕，也有上海和广东地区做咸味年糕。年糕的原始配方来自《齐民要术》。韩国的年糕有辣炒年糕和宫中炒年糕等。尽管中韩两国的年糕存在差异，但两国的年糕都反映了丰富的历史，并在保护传统和促进联系方面继续发挥着关键作用。 1.年糕的含义 许多新年的祝福语都蕴含着深厚的美食文化和象征意义。例如，“年年有余”意为“年年富足”，与鱼紧密相关，因为“鱼”与“余”在中文中同音，因此鱼成为春节期间的传统吉祥食物。同样，汤圆是一种内馅为黑芝麻的甜糯米球，寓意“团圆”。汤圆的发音与“团圆”相近，因此它常在家庭团聚时食用，象征着圆满和美好。年糕是一种糯米糕，与成长和繁荣有关,源于 “年年高升”。其象征意义源自中文中的谐音：“年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。如今,人们认为在农历新年期间吃年糕会带来好运。

2.年糕的传说 灶神传说 根据中国民间信仰，宇宙中有三个领域——天界、人间和冥界，每个领域都住着众多神仙。玉皇大帝被认为是天界的统治者。玉皇大帝命令灶神监督和检查人间百姓的行为。人们认为，年糕是用来祭祀灶神的，因为灶神居住在每家每户。民间传说，每年年底灶神都会向玉皇大帝做“年度报告”。为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。因此，年糕便成了春节前献给灶神的重要供品。 城砖的传说 关于年糕的起源，还有另外一个传说，可以追溯到2500 年前苏州的混乱战争时期。 相传春秋时期吴国将军、政治家伍子胥（公元前559-484年）死后，越王勾践攻打吴国都城，吴军和百姓被困在城中，粮食短缺，许多人在围城期间被饿死。 这时，有人想起伍子胥生前的一句嘱咐：“如国遭难,民饥食,可往相门城下掘地三尺得食。”士兵们按照伍子胥的吩咐去挖掘，发现相门的城砖是用糯米磨成粉做成的。这些食物救了许多人于饥荒之中。这些砖块便是年糕的雏形。此后，苏州人民为纪念伍子胥，每逢过年，都会制作年糕以纪念伍子胥，久而久之，过年做年糕，吃年糕相沿成习，风行各地。(叶致远，李群2016，211)

3.年糕的种类 北方的年糕 北方的年糕可以蒸或炸，主要以甜味为主。北京的年糕有枣年糕（用糯米或黄米制成）、肉末年糕和白年糕等。山西年糕通常用炸制的黄米，并以红豆沙或枣泥作为馅料。河北的年糕则用红枣、小红豆和绿豆蒸制而成。山东的年糕以红枣和黄米为原料制作，而东北的年糕则是用黏高粱米和豆类制作而成。

江南地区与上海的年糕 上海风味的年糕呈白色，使用非糯米制成。最受欢迎的做法是将年糕切片后炒制，称为“炒年糕”。炒年糕通常与葱、牛肉、猪肉、白菜等一同炒制，作为一道主菜。 在江南（长江三角洲）地区，年糕可以是甜味或咸味。烹饪方式包括蒸、切片煎炒，甚至炖汤等多种方法。

广东的年糕 广东的年糕以红糖为原料，赋予其独特的深黄色外观以及富有弹性和粘性的口感。广东年糕可以直接食用，也可以切片后煎制，这种做法在南方称为“煎年糕”。

福建的年糕 在福建南部地区，年糕被称为“自然琥珀”，主要用于春节祭祀或作为礼品。闽式年糕的主要原料是糯米和芋头，通常切片后烹饪食用。它也可以裹上鸡蛋液或淀粉（如玉米粉）或红薯粉后油炸。（维基百科，年糕）

4.年糕食谱：如何制作年糕 原始的年糕食谱出自一本名为《齐民要术》的书，这本书的名字意为《普通百姓的实用技术》。它是我国现存最早的一部完整的农书。作者贾思勰是北魏时期的一名地方官，曾经担任过高阳郡（今山东临淄）太守。他在书中描述了如何种植和培育各种农作物，如何饲养家畜，如何储存和加工农产品，书中收录了超过250种食谱。书中记载了米磨粉制糕的方法：“将糯米粉用绢罗筛过后，加水、蜜和成硬一点的面团。用手揉面团，使其长度超过13英寸（约33厘米），宽度超过2.6英寸（约6.6厘米）。将枣和栗子等粘在粉团上，在箬叶上涂油，将面团倒入箬叶中裹好，蒸熟即成。”（孙志栋，陈惠云，虞振先，王美英2010，35） 年糕的基本材料非常简单：糯米粉（也叫甜米粉）、白糖或红糖，以及水。年糕可以蒸或烤。以下是简单制作年糕的一些步骤：首先，将糯米粉放入一个大搅拌碗中。第二，在另一个碗里，加入热水融化红糖，使其变软。第三，将糖水倒入装有糯米粉的搅拌碗中，彻底搅拌，直到米粉糊变得顺滑且没有结块。如果你喜欢，可以在糊中加入枣、花生或其他水果和种子。最后，将糊倒入一个铝箔盘中，用蒸锅蒸大约1小时即可。

5.韩国年糕 韩国的辣炒年糕和中国的年糕都体现了年糕在各自文化中的重要性，但它们在制作方法和象征意义上有所不同。 韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。辣炒年糕起源于 1953 年，即朝鲜战争结束后，是一种价格实惠的舒适食品。（Style,中国年糕和韩国辣炒年糕） 韩国的宫廷炒年糕与中国年糕类似。顾名思义，这种传统菜肴可以追溯到朝鲜王朝，是宫廷美食的一个重要方面。与街边摊常见的现代辣炒年糕不同，宫廷炒年糕是用肉片、蔬菜和温和的酱油炒制而成。 韩国的一种年糕料理——宫廷炒年糕与中国年糕类似，也称为皇家年糕。这道传统菜肴可以追溯到朝鲜王朝时期，是宫廷料理的重要组成部分。与现代街头常见的辣味炒年糕不同，宫廷炒年糕采用切片肉类、蔬菜和温和的酱油基底酱汁炒制而成，口味清淡却别有风味。 相较于中国在节日注重年糕这一现象较为不同的是，在韩国，年糕在一个人的生命礼仪中也有着重要意义。如生育、健康、生日、建房等都要打年糕。不仅如此，搬到新家后还有定做糕点送邻居的传统，以此增进邻里间的感情，在日趋冷漠的现代社会起到交流感情的桥梁作用。虽然现在两国都普遍食用年糕，但毫无疑问，年糕在中韩两国都有着悠久而辉煌的历史。它们必将继续在中国和韩国传统中扮演重要角色。（崔仙月，2017，149）

术语和表达 Nian Gao 年糕 Tang Yuan 汤圆 Jade Emperor 玉皇大帝 Kitchen God 灶神 Wu Zixu 伍子胥 Spring and Autumn Period 春秋时期 Qi Min Yao Shu 齐民要术 Jia Sixie 贾思勰 Tteokbokki 辣炒年糕 Gungjung Tteokbokki 宫廷炒年糕

问题 1.年糕的含义是什么？ “年”既表示新年的“年”，又与“粘”同音；而“糕”与“高”（意为“高”或“提升”）同音。因此，吃年糕寓意着收入更高、职位更高，或生活步步高升，寄托着对来年更加美好的期盼。 3. 几种年糕被提及？ 四种。北方的年糕、江南地区和上海的年糕、广东的年糕、福建的年糕 3.苏州人民每年制作年糕纪念谁？伍子胥 4.原始的年糕食谱出自哪本书？ 齐民要术 5.为什么人们会向灶神献上甜年糕？ 为了确保灶神在玉皇大帝美言，防止灶神说自家坏话，人们会向灶神献上甜年糕，希望他能说些“甜言蜜语”为他们美言。 6.韩国辣炒年糕与中国年糕有什么不同？ 韩国的辣炒年糕是一种流行的街头小吃，由长条形的年糕制成，比中国的年糕更耐嚼。炒年糕的配菜很少，突出了其耐嚼的口感，并涂上一层由辣椒酱、辣椒粉、酱油、糖和芝麻制成的辛辣红酱。

References

1.Cui Xianyue崔仙月(2017)试论“年糕”在中韩日三国折射出的文化内涵比较[A comparative study on the cultural connotations of "rice cake" in China, South Korea and Japan]吉林省教育学院学报[Journal of Jilin Provincial Institute of Education]（09）147-149. 2.Sun Zhidong, Chen Huiyun, Yu Zhenxian, Wang Meiying 孙志栋，陈惠云，虞振先，王美英.（2010）. 中国年糕发展的历史演变浅析 [Superficial analysis on the historical evolution of rice cake development in China]. 粮食与饲料工业[Cereal and Feed Industry](11):34-36. 3.Ye Zhiyuan, Li Qun 叶致远，李群（2016）苏式年糕历史及其食文化研究[Research on the history of Su-style rice cake and its food culture in English]农业考古[Agricultural Archaeology]（01）：211-214. 4.维基百科: Nian Gao https://en.wikipedia.org/wiki/Nian_gao 5.Style: Chinese niangao and Korean tteokbokki https://www.scmp.com/magazines/style/leisure/article/3121412/chinese-niangao-vs-korean-tteokbokki-which-rice-cake-dish

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