Piquant, red gochujang-based tteokbokki is one of Korea's most popular snacks. While both soup-style gungmul-tteokbokki (국물떡볶이; lit. souptteokbokki) and dry gireum-tteokbokki (기름떡볶이; lit. oil tteokbokki) are commonly enjoyed, the former is considered the de facto standard style. In gungmul-tteokbokki, kelp-anchovy stock is often used to bring out the savory flavor. Gochugaru (chili powder) is often added for additional heat and color, while mullyeot (rice syrup) helps with sweetness and consistency. Eomuk (fish cakes), boiled eggs, and diagonally sliced scallions are common additions to the dish. In gireum-tteokbokki, the mixture of gochugaru, soy sauce, sugar or syrup, and sesame oil often replaces gochujang (chili paste). Soft tteok sticks are seasoned with the sauce mixture, then stir-fried in cooking oil with a handful of chopped scallions and served. Tongin Market in Jongno, Seoul is famous for its gireum-tteokbokki.
