Formerly known as tteok jjim, tteokbokki is a popular Korean snack made from rice cakes and a generous amount of gochujang. The history of tteokbokki is widely debated as it has been mentioned in several ancient books. However, the tteokbokki of the fiery red colour as we know it today did not originate until after the Japanese influence that brought gochujang to Korea. The snack is now widely sold as a street food in pochamangchas around Korea.
There are several kinds of tteokbokki including the shanghai topokki which replaces the red pepper sauce with Chinese oyster sauce, the rabokki, a fusion of ramyeon and tteokbokki, haemul tteokbokki (seafood tteokbokki) and many others
Businesses and large food corporations are hoping to capitalize on the popularity of the snack and create franchises around it. The snack is gradually being globalised starting with the spelling of its name, which has been modified to topokki in order to ease its entry into international markets.
Before the snack become too much of a celebrity for you, you should try to recreate the meal in your home. Ingredients used in making tteokbokki include boiled rice cakes, gochujang, salt, sugar, onions, garlic, seafood and sometimes, ramyeon.