Tteokbokki Facts for Kids

Tteokbokki

Tteokbokki (Korean: 떡볶이) is a popular Korean dish. It's made mainly with soft, chewy rice cakes. The word "tteok" (Korean: 떡) means "rice cake" in Korean. "Bokki" (Korean: 볶이) means something that has been stir-fried or cooked. So, Tteokbokki is basically "stir-fried rice cakes."

This tasty dish is a favorite street food in Korea. You can find it sold by vendors almost everywhere. There are a few different types of Tteokbokki, each with its own special flavor.

Different Kinds of Tteokbokki
History of Tteokbokki
Images for kids
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Different Kinds of Tteokbokki

Tteokbokki comes in various forms, from mild and savory to spicy and sweet. The two main kinds are Royal Court Tteokbokki and the more common spicy Tteokbokki.

Royal Court Tteokbokki (Gungjung Tteokbokki)

Gungjung Tteokbokki (Korean: 궁중떡볶이) is a special version of this dish. It was first made in the Korean royal court, which is why it's called "Royal Court" Tteokbokki. This type is cooked with soy sauce, not spicy red pepper paste. It often includes ingredients like beef and various vegetables. It has a rich, savory flavor.

Spicy Tteokbokki

The most common type of Tteokbokki is spicy. It gets its flavor from gochujang, which is a Korean red chili paste. A little starch syrup or sugar is added to make it sweet as well. This creates a delicious sweet and spicy taste. Unlike the royal version, spicy Tteokbokki often includes fish cakes, green onions, and boiled eggs.

Black Bean Sauce Tteokbokki (Jjajang Tteokbokki)

Jjajang Tteokbokki (Korean: 짜장떡볶이) is another interesting kind. It's stir-fried with a black bean sauce called "jjajang." This gives it a unique savory and slightly sweet flavor, different from the spicy red pepper paste version.

History of Tteokbokki

Tteokbokki has been around for a long time in Korea. A cookbook from the late 1800s, called 'Siuijeonseo', mentions a dish similar to Tteokbokki. However, rice cakes, the main ingredient, have been eaten in Korea since the Three Kingdoms of Korea period. This means Tteokbokki might be even older!

The Royal Court Tteokbokki was made before red peppers became common in Korea. During the Joseon Dynasty, people used soy sauce, vegetables, and meats to make it. The spicy Tteokbokki we know today is much newer. It was first made by a woman named Mabokrim in 1953. She started selling Tteokbokki with gochujang, and it quickly became very popular.