Sweet and savory, brown soy sauce-based "tteok-bokki" is often referred to as gungjung-tteok-bokki (; "royal court "tteok-bokki""). 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 & 18th centuries). The earliest record of "gungjung tteok-bokki" 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 "tteok-bokki" 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 or short ribs, sesame oil, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds are still commonly used in modern "gungjung-tteok-bokki". Other ingredients such as mung bean sprouts, carrots, onions, dried Korean zucchini, garlic, and shiitake mushrooms are also common. The dish is typically served with egg garnish.