Tteokbokki

Tteokbokki
Tteok-bokki 3.jpg
Alternative namesStir-fried rice cakes
TypeBokkeum
Place of originKorea
Associated national cuisineKorean cuisine
Main ingredientsTteok (rice cakes), fishcake, gochujang
VariationsGungjung-tteokbokki, rabokki
Korean name
Hangul
떡볶이
Revised Romanizationtteokbokki
McCune–Reischauerttŏkpokki
IPA[t͈ʌk̚.p͈o.k͈i]

Tteokbokki (떡볶이); or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").[1][2] Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most common form,[3] while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).

Today, variations also include curry-tteokbokki, cream sauce-tteokbokki, jajang-tteokbokki, seafood-tteokbokki, galbi-tteokbokki and so on. Tteokbokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). There are also dedicated restaurants for tteokbokki, where it is referred to as jeukseok tteokbokki (impromptu tteokbokki). It is also a popular home dish, as the rice cakes (garae-tteok) can be purchased in pre-packaged, semi-dehydrated form.

  1. ^ National Institute of Korean Language (30 July 2014). "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" (PDF) (in Korean). Retrieved 22 February 2017. Lay summaryNational Institute of Korean Language.
  2. ^ 이, 석희 (24 March 2009). "[백년맛집] 쌀떡·밀가루떡·칼라떡까지…떡볶이 떡도 다양해". The Daily Sports (in Korean). Archived from the original on 8 March 2017. Retrieved 7 March 2017.
  3. ^ Lee, Jiyeon (29 May 2012). "Don't say we didn't warn you: Korea's 5 spiciest dishes". CNN Go. Archived from the original on 31 May 2012. Retrieved 2 June 2012.