This page is not available You may need permission to access this page. Today, variations also include curry-tteokbokki, cream sauce-tteokbokki, jajang-tteokbokki, seafood-tteokbokki, galbi jjim-tteokbokki, galbi-tteokbokki and so on.
It is believed that the spicy variant of tteok-bokki made with gochujang-based sauce first appeared in 1953. When Ma Bok-Lim participated in the opening of a Korean-Chinese restaurant, she accidentally dropped tteok, or rice cake, that was handed during the opening into jajangmyeon. Like other popular Korean dishes, tteok-bokki has seen numerous variations and fusions. Piquant, red gochujang-based tteok-bokki is one of Korea’s most popular snacks. In gungmul-tteok-bokki, kelp-anchovy stock is often used to bring out the savory flavor. There are also many variations in gochujang tteok-bokki, such as a version that is seasoned with perilla leaf.
