Tteokbokki (떡볶기),

is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a broiled dish of sliced rice cake, meat, eggs, and seasoning. Tteok jjim an early variant of modern tteokbokki, was once a part of Korean royal court cuisine. This type of tteokbokki was made by broiling tteok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with ginkgo nuts and walnuts. In its original form, tteokbokki, which was then known as gungjung tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine. The original tteokbokki was a stir-fried dish consisting of garaetteok (가래떡, cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, parsley, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.^[1]

Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much more spicy, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), ramyeon (which then becomes rabokki/labokki" 라볶이), and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶기) or rice tteokbokki(쌀떡볶기). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular thesedays. Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish, which has become one of Korea's most popular snack foods.

http://en.wikipedia.org/wiki/Tteokbokki


 

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