Tteokbokki

Tteokbokki (); or stir-fried rice cakes is a popular Korean food made from small-sized "garae-tteok" (long, white, cylinder-shaped rice cakes) called "tteokmyeon" (; "rice cake noodles") or commonly "tteokbokki-tteok" (; ""tteokbokki" rice cakes"). 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, 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", rose-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.
History.
The first record on "tteok-bokki" appears in "Siuijeonseo", a 19th century cookbook, where the dish was listed using the archaic spelling "steokbokgi" (). According to the book, "tteok-bokki" was known by various names including "tteokjjim" (steamed rice cakes), "tteok-japchae" (stir-fried rice cakes), and "tteok-jeongol" (rice cakes hot pot). The royal court version was made from white "tteok" (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds, while the savory, soy sauce-based "tteok-bokki" was made in the head house of the Papyeong Yun clan, where high-quality soy sauce was brewed. In this version, ingredients such as short ribs were common. The name "tteok-bokki" also appears in the revised and enlarged edition of "", where it is described as a soy sauce-based savory dish.
It is believed that the spicy variant of "tteok-bokki" made with "gochujang"-based sauce first appeared in the 1950s. When Ma Bok Lim participated in the opening of a Chinese restaurant, she dropped "tteok" into hot sauce accidentally and ate it, and found that it was delicious. After that, she began selling it in Sindang and it has since become the most common variant of "tteok-bokki". Today, the typical "tteok-bokki" purchased and eaten at "bunsikjip" (snack bars) and "pojangmacha" (street stalls) are red and spicy, while the soy sauce-based, non-spicy version is referred to as "gungjung-tteok-bokki" (궁중떡볶이; "royal court tteok-bokki"). Rice "tteok" rose in popularity as the South Korean economy developed, and various versions of the dish have proliferated since. As it was once a working-class dish, wheat "tteok" was often substituted for rice "tteok".
Varieties.
Like other popular Korean dishes, "tteok-bokki" has seen numerous variations and fusions. Boiled eggs and pan-fried "mandu" (dumplings) were traditionally added to "tteok-bokki." Ingredients such as seafood, short ribs, instant noodles, chewy noodles are also common additions to the dish.
Variations based on added ingredients.
"Haemul-tteok-bokki", (해물떡볶이; "seafood "tteok-bokki"") features seafood as its secondary ingredient.
"Galbi-tteok-bokki" (갈비떡볶이; "short rib "tteok-bokki"") features short ribs as its secondary ingredient.
"Ra-bokki" (라볶이; "instant noodle "tteok-bokki"") and "jol-bokki" (쫄볶이; "chewy noodle "tteok-bokki"") are similar variants which add noodles to "tteok-bokki". "Ra-bokki" adds "ramyeon" (ramen) noodles, and "jjol-bokki" adds chewy "jjolmyeon" wheat noodles.
Jeukseok-tteok-bokki.
"Jeongol" (hot pot)-type "tteok-bokki" is called jeukseok-tteok-bokki (; "on-the-spot "tteok-bokki""), and is boiled on a table-top stove during the meal. A variety of additions, such as vegetables, "mandu" (dumplings), and "ramyeon" or "udong" noodles are available at "jeukseok-tteok-bokki" restaurants. As "jeukseok-tteok-bokki" is usually a meal rather than a snack, it is often paired with "bokkeum-bap" (fried rice). Ma Bok-rim Tteokbokki, located in Sindang-dong, Seoul, is the origin of "jeukseok tteok-bokki". It is so popular that it also appears in the "Seoul" episode of Netflix's "Somebody feed Phil."
Variation based on sauce.
Gochujang tteok-bokki.
Piquant, red gochujang-based "tteok-bokki" is one of Korea's most popular snacks. While both soup-style gungmul-tteok-bokki (; "soup "tteok-bokki"") and dry gireum-tteok-bokki (; "oil tteok-"bokki"") are commonly enjoyed, the former is considered the "de facto" standard style. In "gungmul-tteok-bokki", kelp-anchovy stock is often used to bring out the savory flavor. "Gochugaru" (chili powder) is often added for additional heat and color, while "mullyeot" (rice syrup) helps with sweetness and consistency. "Eomuk" (fish cakes), boiled eggs, and diagonally sliced scallions are common additions to the dish. In "gireum-tteok-bokki", the mixture of "gochugaru" (고춧가루; "Korean chili powder"), soy sauce, sugar or syrup, and sesame oil often replaces "gochujang" (chili paste). Soft "tteok" sticks are seasoned with the sauce mixture, then stir-fried in cooking oil with a handful of chopped scallions and served. Tongin Market in Jongno, Seoul is famous for its "gireum-tteok-bokki".
There are also many variations in "gochujang tteok-bokki", such as a version that is season with perilla leaf.
Ganjang tteok-bokki.
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.
Other variations.
"Gungmul" (soup) "tteok-bokki" that are not based on either soy sauce or gochujang have also gained in popularity. There are some well-known variations.
Curry "tteok-bokki" uses a yellow Korean-style curry base. It uses curry powder which includes turmeric, making it a healthier variation.
Cream sauce "tteok-bokki" uses a base inspired by carbonara. Cream sauce and bacon are used instead of "gochujang" and fish cakes.
"Jajang""-tteok-bokki" features a sauce based on "jajang" (sweet bean paste).
Cheese "tteok-bokki" is a variant in which the "tteok-bokki" is either topped or stuffed with cheese. It is sold in snack bars and can also easily be made at home. Depending on personal preference, it can be eaten with seasonings such as green tea powder, herb powder, sesame, or parsley.
Gireum and gyeran tteok-bokki.
"Gireum tteok-bokki" (; "oil "tteok-bokki"") is a variety of "tteok-bokki" that is stir-fried in oil and served with little or no sauce. This style is most famously found in Seoul's Tongin Market, where visitors can buy vendor coins, which in turn can be used to purchase food from various vendors around the market. U.S. Secretary of State John Kerry, who visited Korea in February 2014, sampled "gireum tteok-bokki" at the Tongin Market.
"Gyeran tteok-bokki" (계란떡볶이; "egg tteok-bokki") is another variation which features no sauce. Only "tteok" (rice cakes), eggs, vegetables and seasonings (primarily salt) are used. It differs from "gireum tteok-bokki" in that it is not spicy.
Brands.
As Koreans enjoy tteokbokki very much, there are many tteokbokki brands in Korea.
Yeopgi Tteokbokki.
The full name is 'Dongdaemoon Yeopgi Tteokbokki.' The brand was founded in 2002 and features a strong and spicy taste. Rice cakes, long fish cakes, cheese, and sausages are the main ingredients. Recently, the toppings that can be added to this have become very diverse. Examples include cheese, eggs, glass noodles, ham, bacon, etc. There is also a side menu to eat with tteokbokki. For example, there are seaweed roll, fried vegetables, hotdogs, steamed eggs, rice balls, sundae and cheese sticks. The spiciness can be adjusted according to individual tastes, and there are a total of five stages. In 2021, a menu of rose tteokbokki, made by adding cream from the basic seasoning, was added.
Sinjeon Tteokbokki.
Sinjeon Tteokbokki was first established in Daegu in 1999, and as of January 2020, there are more than 670 franchises in Korea. Sinjeon Tteokbokki also has its own museum, called "Shinjeon Museum". There are regular tteokbokki and cheese tteokbokki. There are 15 kinds of fried foods, one of the side menus. There are also various kinds of rice, and 'Sinjeon Cheese Gimbap' is famous. 
BaeDDuck.
'BaeDDuck' is the abbreviation for delivery tteokbokk in Korean. In 2020, BaeDDuck is ranked No. 1 in the restaurant rankings in South Korea's 'Baemin' delivery service application. It can be seen as a brand that made rose tteokbokki popular. Unlike other tteokbokki brands, BaeDDuck is made by adding "'bunmoja"' along with rice cakes. Many YouTubers and SNS influencers have gained huge popularity by reviewing this rose tteokbokki, and also the number of franchises has increased.
Dookki Tteokbokki.
Duqui Tteokbokki started as an unlimited refill Tteokbokki store. It has emerged with a variety of options, including fried rice cakes, fish cakes, and ramen. The cost-effectiveness was good and the taste was actually well received, so the number of chain stores began to increase, and delivery began due to Corona 19. Duqui Tteokbokki CEO is also famous for his research at famous tteokbokki restaurants throughout the country. 