South Korea
Photo: Popo le Chien, CC0, croppedTteokbokki
떡볶이
/t͈ʌk̚.p͈o.k͈i/TUCK-bok-ee
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- Taste
- SpicySweet
- Made with
- Rice
History
Tteokbokki started as a court dish: cylinders of rice cake stir-fried with beef and vegetables in soy sauce, recorded in royal kitchens of the Joseon dynasty. The fiery red version Koreans know today is far more recent. In 1953 a woman named Ma Bok-rim began selling rice cakes in gochujang chilli sauce at Sindang-dong in Seoul, and the neighbourhood still has a street of tteokbokki restaurants. Chewy rice cakes, fish cakes, boiled eggs and spring onions in a sweet, spicy sauce became the defining food of Korean street stalls, school gates and snack bars.
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