Translations:Tteokbokki/4/en

The spicy variant of tteokbokki made with gochujang-based sauce is believed first appeared in 1953, when Ma Bok-rim participated in the opening of a Korean-Chinese restaurant. She accidentally dropped tteok, or rice cake, that was handed out during the opening into jajangmyeon. Realizing that it tasted good, she developed the idea of seasoning tteok in the Korean chili sauce, gochujang. After that, she began selling it in Sindang, which now has since become the most common variant of tteokbokki. Consequently, the district of Sindang is now famously known for tteokbokki.