Translations:Tteokbokki/5/en

Today, the typical tteokbokki purchased and eaten at bunsikjip (snack bars) and pojangmacha (street stalls) are red and spicy, while the soy sauce-based, non-spicy version is referred to as gungjung-tteokbokki (궁중떡볶이; lit. royal court tteokbokki). Rice tteok 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, wheat tteok was often substituted for rice tteok.