Tteokbokki – Korea’s Spicy Street Delight

Tteok (rice cakes) have been part of Korean cuisine for centuries, traditionally used in royal courts and ceremonial dishes. However, the modern spicy version of Tteokbokki is relatively recent.

In the 1950s, after the Korean War, a street vendor named Ma Bok Lim accidentally dropped rice cakes into a spicy sauce made with gochujang. The result was delicious, and soon her Tteokbokki stall in Seoul became legendary. From then on, Tteokbokki evolved into Korea’s most iconic street snack.

• Rice cakes (tteok) – Cylindrical, chewy, and filling.

• Gochujang – Provides spice and sweetness.

• Fish cakes (eomuk) – Add umami depth.

• Boiled eggs – Optional, but common in street versions.

• Scallions and sesame seeds – For garnish.

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Variations include cheese tteokbokki, cream-based tteokbokki, and even ramen-tteokbokki, which adds instant noodles.

Tteokbokki is the definition of comfort food—chewy, spicy, and slightly sweet. The rice cakes soak up the thick sauce, creating a satisfying bite. The heat builds gradually, balanced by the natural sweetness of gochujang.

Eating Tteokbokki is casual and fun, often done with skewers or chopsticks while standing at a street stall. It embodies the warmth of Korean street life.

• Soak rice cakes if hardened.

• Prepare sauce with gochujang, sugar, soy sauce, and garlic.

• Simmer rice cakes in sauce until chewy and coated.

• Add fish cakes, eggs, and scallions.

• Serve hot, garnished with sesame seeds.