Tteokbokki
Seoul, South Korea
Tteokbokki is made from chewy cylindrical rice cakes simmered in a red sauce of gochujang, chilli and sweetness. Fish cakes, scallions and boiled egg often join the pan, while the texture ranges from springy to very soft depending on the stall and cooking time.
Why locals eat it
It grew from a royal-court preparation into one of Seoul’s defining street and snack foods. Modern versions vary widely, from intensely spicy market servings to creamy or fried interpretations, but the shared-pan format and sticky sauce remain central to the experience.
Local tip
Ask for a mild version if needed and taste the sauce before adding extra toppings. Eat it with fish cake or a cooling drink, and take care around the very hot sauce.
Typically made with
Garae-tteok rice cakes, Gochujang, Gochugaru, Fish cakes, Sugar, Scallions. Recipes vary — always check with the vendor if you have allergies.