 | |
| Alternative names | Stir-fried rice cake,tteobokki,tteok-bokki,topokki,dukbokki |
|---|---|
| Type | Bokkeum |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Tteok (rice cakes),fishcake,gochujang |
| Variations | Gungjung-tteokbokki,rabokki |
| Korean name | |
| Hangul | 떡볶이 |
| RR | tteokbokki |
| MR | ttŏkpokki |
| IPA | [t͈ʌk̚p͈ok͈i] |
Tteokbokki (English:/ˈtʌkbɒki,ˈtʌkboʊki/TUK-bok-ee,TUK-boh-kee;[1]Korean:떡볶이,pronounced[t͈ʌk̚p͈ok͈i]) orsimmered rice cake, is aKorean food made from small-sizedgarae-tteok (long, white, cylinder-shapedrice cakes) calledtteokmyeon (떡면;lit. rice cake noodles) or commonlytteokbokki-tteok (떡볶이 떡;lit. tteokbokki rice cakes).[2][3]Eomuk (fish cakes), boiled eggs, andscallions are some common ingredients paired withtteokbokki in dishes. It can be seasoned with either spicygochujang (chili paste) or non-spicyganjang-based (soy sauce) sauce; the former is the more common form,[4] while the latter is less common and sometimes calledgungjung-tteokbokki (royal courttteokbokki).
Today, variations also includecurry-tteokbokki,cream sauce-tteokbokki,jajang-tteokbokki,seafood-tteokbokki, rose-tteokbokki,galbi-tteokbokki and so on.Tteokbokki is commonly purchased and eaten atbunsikjip (snack bars) as well aspojangmacha (street stalls). There are also dedicated restaurants fortteokbokki, referred to asjeukseok tteokbokki (impromptutteokbokki). It is also a popular home dish, as thegarae-tteok can be purchased in pre-packaged, semi-dehydrated form.
The first record oftteokbokki appears inSiŭijŏnsŏ, a 19th-century cookbook, where the dish was listed using the archaic spellingsteokbokgi (ᄯᅥᆨ복기).[5] According to the book,tteokbokki was known by various names, includingtteokjjim (steamed rice cakes),tteok-japchae (stir-fried rice cakes), andtteok-jeongol (rice cakes hot pot). Theroyal court version was made from whitetteok (rice cakes),sirloin, sesame oil,soy sauce,scallions,rock tripe,pine nuts, and toasted and ground sesame seeds. In contrast, the savory, soy sauce–basedtteokbokki was made in the head house of thePapyeong Yun clan, where high-quality soy sauce was brewed.[6] In this version, ingredients such asshort ribs were common. The nametteokbokki also appears in the revised and enlarged edition ofChosŏn mussang sinsik yorijepŏp [ko], where it is described as a savory soy sauce–based dish.[6]
The spicy variant oftteokbokki made withgochujang-based sauce is believed first appeared in 1953, when Ma Bok-rim participated in the opening of a Korean-Chinese restaurant. She accidentally droppedtteok, or rice cake, that was handed out during the opening intojajangmyeon. Realizing that it tasted good, she developed the idea of seasoningtteok in the Korean chili sauce,gochujang. After that, she began selling it inSindang, which now has since become the most common variant oftteokbokki.[7] Consequently, the district of Sindang is now famously known fortteokbokki.
Today, the typicaltteokbokki purchased and eaten atbunsikjip (snack bars) andpojangmacha (street stalls) are red and spicy, while the soy sauce–based, non-spicy version is referred to asgungjung-tteokbokki (궁중떡볶이;lit. royal courttteokbokki). Ricetteok rose in popularity as the South Korean economy developed, and various versions of the dish have proliferated since then. As it was once a working-class dish, wheattteok was often substituted for ricetteok.[6][clarification needed]
It is well known as Korea's representative street food, but these days, in the process of globalizing Korean food, luxury and diversification are taking place, and branding based on know-how in cooking is also taking place. More and more stores around the world are sellingtteokbokki directly, such as selling Korean red pepper pastetteokbokki for the first time in an American football stadium at the home of the NFL's Houston Texans.[8]
Tteokbokki was brought by restaurateurs toNorth Korea in 2017 and became a popular dish there. In 2024, North Korea banned the sale oftteokbokki, along withbudae-jjigae, from sale in restaurants because the dishes are of South Korean origin.[9]
The 2022 English translation of South Korean authorBaek Se-hee’s million plus-selling memoir,I Want to Die but I Want to Eat Tteokbokki (Korean: 죽고 싶지만 떡볶이는 먹고 싶어;RR: Jukgo sipjiman tteokbokkineun meokgo sipeo), brought the dish to a global audience.[10]
Like other popular Korean dishes,tteokbokki has seen numerous variations and fusions. Boiled eggs and pan-friedmandu (dumplings) were traditionally added totteokbokki. Ingredients such asseafood,short ribs,instant noodles, andchewy noodles are also common additions to the dish.
Haemul-tteokbokki (해물떡볶이;lit. seafoodtteokbokki) features seafood as its secondary ingredient.
Galbi-tteokbokki (갈비떡볶이;lit. short ribtteokbokki) features short ribs as its secondary ingredient.
Rabokki (라볶이;lit. instant noodletteokbokki andjjolbokki (쫄볶이;lit. chewy noodletteokbokki) are similar variants which add noodles totteokbokki.Rabokki addsramyeon (ramen) noodles, andjjolbokki adds chewyjjolmyeon wheat noodles.
Jeongol (hot pot)-typetteokbokki is calledjeukseok-tteokbokki (즉석떡볶이;lit. on-the-spottteokbokki), and is boiled on a table-top stove during the meal.[11] A variety of additions, such as vegetables,mandu (dumplings), andramyeon orudong noodles are available atjeukseok-tteokbokki restaurants. Asjeukseok-tteokbokki is usually a meal rather than a snack, it is often paired withbokkeum-bap (fried rice).[11]
Piquant, red gochujang-basedtteokbokki is one of Korea's most popular snacks. While both soup-stylegungmul-tteokbokki (국물떡볶이;lit. souptteokbokki) and drygireum-tteokbokki (기름떡볶이;lit. oiltteokbokki) are commonly enjoyed, the former is considered thede facto standard style. Ingungmul-tteokbokki,kelp-anchovy stock is often used to bring out the savory flavor.Gochugaru (chili powder) is often added for additional heat and color, whilemullyeot (rice syrup) helps with sweetness and consistency.Eomuk (fish cakes), boiled eggs, and diagonally slicedscallions are common additions to the dish. Ingireum-tteokbokki, the mixture ofgochugaru, soy sauce,sugar or syrup, andsesame oil often replacesgochujang (chili paste). Softtteok sticks are seasoned with the sauce mixture, then stir-fried in cooking oil with a handful of choppedscallions and served.Tongin Market inJongno,Seoul is famous for itsgireum-tteokbokki.
There are also many variations ingochujang tteokbokki, such as a version that is seasoned withperilla leaf.
Sweet and savory, brown soy sauce–basedtteokbokki is often referred to asgungjung-tteokbokki (궁중떡볶이;lit. royal courttteokbokki).[12] Its history dates back to a royal court dish before the introduction ofchili pepper to the Korean peninsula in the mid-Joseon era (17th and 18th centuries).[13] The earliest record ofgungjung tteokbokki is found in an 1800s cookbook calledSiuijeonseo.[13] Having a taste similar tojapchae (stir-fried glass noodles and vegetables), it was enjoyed by the royals as abanchan and as a snack.[12] Although traditionaltteokbokki was made withsoup 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 assirloin or short ribs, sesame oil, scallions,rock tripe,pine nuts, and toasted and ground sesame seeds are still commonly used in moderngungjung-tteokbokki.[6] Other ingredients such asmung bean sprouts, carrots, onions, driedKorean zucchini, garlic, andshiitake mushrooms are also common. The dish is typically served withegg garnish.[12]
Gungmul (soup)tteokbokki are not based on either soy sauce or gochujang and have also gained in popularity. There are some well-known variations.
Currytteokbokki uses a yellow Korean-style curry base.
Cream saucetteokbokki uses a base inspired bycarbonara. Cream sauce and bacon are used instead ofgochujang and fish cakes.[14]
Rosetteokbokki, named after rose pasta, is a variation. For thistteokbokki, cream sauce is added to the basictteokbokki.[citation needed]
Mala tteokbokki is a fusiontteokbokki dish that uses a base inspired by Chinesemalatang. This variation may include mala sauce, wide glass noodles, and bok choy in addition to traditionaltteokbokki ingredients.
Jajang-tteokbokki features a sauce based onjajang (sweet bean paste).
Cheesetteokbokki is a variant in which thetteokbokki 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.
Outside of Korea,Shanghainesechǎoniángāo (炒年糕) is a stir-fried dish made withtteok-like rice cakes sliced into flat oval shapes, scallions, beef, pork and cabbage.[15]
Gireum tteokbokki (기름떡볶이;lit. oiltteokbokki) is a variety oftteokbokki that is stir-fried in oil and served with little or no sauce.
Gyeran tteokbokki (계란떡볶이;lit. eggtteokbokki) is another variation that features no sauce. Onlytteok (rice cakes), eggs, vegetables, and seasonings (primarily salt) are used. It differs fromgireum tteokbokki in that it is not spicy.
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