https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATteokbokki%2F4%2Fen 2026-07-09T23:00:57Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tteokbokki/4/en&diff=155907&oldid=prev 2025-06-19T01:37:29Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>The spicy variant of &#039;&#039;tteokbokki&#039;&#039; made with &#039;&#039;[[gochujang]]&#039;&#039;-based sauce is believed first appeared in 1953, when Ma Bok-rim participated in the opening of a Korean-Chinese restaurant. She accidentally dropped &#039;&#039;tteok&#039;&#039;, or rice cake, that was handed out during the opening into &#039;&#039;[[jajangmyeon]]&#039;&#039;. Realizing that it tasted good, she developed the idea of seasoning &#039;&#039;tteok&#039;&#039; in the Korean chili sauce, &#039;&#039;gochujang&#039;&#039;. After that, she began selling it in [[Sindang-dong|Sindang]], which now has since become the most common variant of &#039;&#039;tteokbokki&#039;&#039;. Consequently, the district of Sindang is now famously known for &#039;&#039;tteokbokki&#039;&#039;.</div>

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