Tteokbokki is a beloved Korean street food that features chewy rice cakes simmered in a spicy and slightly sweet gochugaru-based sauce. This dish is known for its vibrant red color and bold flavors, making it a favorite among those who enjoy a bit of heat in their meals.

The origins of tteokbokki can be traced back to the Joseon Dynasty, where it was originally a royal court dish made with soy sauce. Over time, the recipe evolved, and the spicy version we know today became popular in the 1950s. Tteokbokki is now a staple in Korean cuisine and can be found in street food stalls, markets, and restaurants across the country.

To make tteokbokki, start by preparing the sauce. Combine gochugaru (Korean red chili flakes), gochujang (Korean chili paste), soy sauce, sugar, and a bit of water in a bowl. In a large pan, add the rice cakes and fish cakes, then pour the sauce over them. Bring the mixture to a simmer and cook until the rice cakes are soft and the sauce has thickened. Add sliced green onions for a burst of freshness and flavor.

There are many ways to customize tteokbokki to suit your taste. You can add hard-boiled eggs, ramen noodles, or even cheese for a creamy twist. For a vegetarian version, simply omit the fish cakes and add more vegetables such as cabbage, carrots, or mushrooms.

In Korea, tteokbokki is often enjoyed as a snack or a light meal. It is typically served hot, straight from the pan, and is best enjoyed with a group of friends or family. The dish is often accompanied by other street food favorites such as eomuk (fish cake skewers) and twigim (Korean tempura).

While tteokbokki is a delicious and satisfying dish, it is important to enjoy it in moderation. The sauce can be high in sodium and sugar, and the rice cakes are quite dense and filling. However, the dish is also rich in carbohydrates and provides a good source of energy, making it a great option for a quick and tasty meal.