Tteokbokki or Topokki comes from the word tteok which means rice cake. The main raw material is glutinous rice which is processed through good cooking so that it produces a chewy and soft texture of tteok. Then the tteok is cooked in gochujang or Korean chili paste which has a spicy and sweet taste. Tteokbokki uses an elongated or cylindrical type of tteok.
Tteokbokki is one of my favorite Korean foods besides kimchi and Bibimbap. Usually Tteokbokki is cooked with many mixtures ingredients such as fish cakes, beef, boiled eggs, sausages, sliced leeks and cheese. In Korea, Tteokbokki is a snack that is often sold in Street food and restaurants.
Tteokbokki with Gochujang sauce was first developed by a woman named Ma Bok-Rim in 1953. This dish is also a must-have snack for Koreans because it tastes good, filling, and sold at affordable prices. In Taiwan I can get the medium portion of Tteokbokki for 100NT or $4 USD. Along with the development of the Hallyu Wave or the wave of Korean entertainment and culture, tteokbokki has also become a popular food in many parts of the world. A spicy flavored food and is popular in many countries especially Indonesia. Even if you want to eat Tteokbokki, now many are sold instantaneously and you only need to cook it in a short time.
