Translations:Tteokbokki/1/en
Korean spicy rice cake dish
Translations:Tteokbokki/1/en
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| Alternative names | Stir-fried rice cake, tteobokki, tteok-bokki, topokki, dukbokki |
|---|---|
| Type | Bokkeum |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Tteok (rice cakes), fishcake, gochujang |
| Variations | Gungjung-tteokbokki, rabokki |
Tteokbokki (Korean: 떡볶이; pronounced [t͈ʌk̚.p͈o.k͈i]) or simmered rice cake, is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; lit. rice cake noodles) or commonly tteokbokki-tteok (떡볶이 떡; lit. tteokbokki rice cakes).Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former is the most common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).