Tteokbokki

Dish information

Tteokbokki, a beloved Korean street food, has a rich history that traces back centuries, though its spicy, vibrant form is a more modern adaptation. The earliest known precursor was 'gungjung tteokbokki' (royal court tteokbokki), which emerged during the Joseon Dynasty (1392-1897). This earlier version was made with white tteok (rice cakes), meat, vegetables, and seasoned with soy sauce, not chili paste, and was considered a delicacy enjoyed by the upper class. The transformation to the iconic red, spicy tteokbokki we know today occurred shortly after the Korean War (1950-1953). In 1953, a woman named Ma Bok-rim is credited with popularizing the dish by accidentally dropping tteok into gochujang sauce. This serendipitous creation, initially sold from her stall in Sindang-dong, Seoul, quickly gained immense popularity due to its affordable price, satisfying chewiness, and addictive spicy-sweet flavor profile. Sindang-dong remains famous as a tteokbokki mecca. It swiftly became a staple street food, particularly appealing to students and young people. Tteokbokki embodies the spirit of Korean innovation and adaptation, evolving from royal fare to a democratic, widely cherished snack. Its cultural significance lies in its role as a communal food, often shared among friends, and its ubiquitous presence in Korean markets, dramas, and casual dining experiences. The dish continues to evolve with countless regional and modern variations, from rabokki (with instant noodles) to cheese tteokbokki, showcasing its enduring appeal and versatility.

Timeline

• 1700s

  'Gungjung tteokbokki', a soy-sauce based, non-spicy version, is enjoyed in the Joseon Dynasty royal court.

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  1953

  Ma Bok-rim is credited with inventing the modern red, spicy tteokbokki in Sindang-dong, Seoul.

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  1960s

  Tteokbokki rapidly becomes a popular street food, especially among students and young people, in South Korea.

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  1970s

  Sindang-dong Tteokbokki Town establishes itself as a famous destination for the dish.

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  1990s

  New variations like 'rabokki' (tteokbokki with ramen) and 'cheese tteokbokki' emerge, diversifying the dish.

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  2000s

  Tteokbokki gains international recognition through Korean cultural exports like K-dramas and K-pop.