More than just Spicy Rice Cakes
Eight-year-old MJay tried “street-style” Tteokbokki for the very first time. Back then, a plate cost only about 200 to 300 KRW—perhaps less than 50 cents in today’s value. Even though it cost less than a dollar, the owner would give me a generous serving. I remember using a toothpick to poke a piece of rice cake, popping it into my mouth, and making “hissing” sounds because it was spicy, yet so delicious!
Back then, Tteokbokki wasn’t as intensely spicy as it is today. It was just like the kind my mom used to make—perfectly balanced with just the right amount of heat and sweetness. To handle the spice, little MJay would dip the rice cakes into the fish cake broth that the owner kindly gave me. Those were such happy, tasty moments.
As a middle schooler, I went to eat Tteokbokki with my friends almost every day after school. The Tteokbokki place on our way home was our favorite hangout spot. We became so close with the owner that she truly cared for us like her own. Even when we showed up with barely any money, she would always give us a big, hearty portion. We loved her so much. However, as the shops in the building began to change one by one, she eventually moved away, and we couldn’t see her anymore. It was such a heartbreaking goodbye.
When I became a high schooler, my school was further away from home, which led me to venture out and try Tteokbokki in new neighborhoods. I discovered a spot in a traditional market that made Tteokbokki using flour rice cakes (Mil–tteok), and I completely fell in love with it. For a while, my friends and I would even save our bus fare just to spend that money on Tteokbokki instead. It was a whole new world of flavor!
As a university student, I visited the Sindang–dong Tteokbokki Town, a famous district filled with restaurants that have been serving Tteokbokki for decades. With dozens of shops gathered in one place, I felt a bit overwhelmed at first by the owners calling out to me from every direction to come inside. However, I soon fell in love once again—this time with “Jeukseok Tteokbokki” (made-to-order spicy rice cakes) that you boil right at your table, followed by fried rice made with the leftover sauce.
Even after I entered the workforce, my love for Tteokbokki never stopped. Tteokbokki served as a side dish with drinks was amazing, and even the ones served at fancy, upscale restaurants were all so delicious. I honestly think that about 5% of a Korean person’s blood is actually Tteokbokki sauce. ^^ Otherwise, there’s no explaining why we inevitably crave it whenever we haven’t had it for a while!
At work, we often buy snacks to share, and Tteokbokki is an absolute must-have on the menu. Just look at this! One of our junior colleagues prepared party food for a senior’s birthday. Since they knew the senior loved Tteokbokki, they showed some serious spirit by filling the entire table with Tteokbokki!
Hahaha, it was a moment of falling straight into “Tteokbokki Hell.”
The BTS Jimin Effect
I heard that the clip of BTS Jimin eating Tteokbokki at Dongdaemun Market—and struggling with the heat—became a huge sensation on Twitter. That might have been the moment many of you first discovered Korean Tteokbokki! No matter how busy or famous a Korean celebrity is, they can’t escape the addictive nature of this dish. I bet Tteokbokki sauce is flowing through his veins, too! Haha.
The Tteokbokki he ate was probably just like this. At Korean street stalls (Pojangmacha), it’s a classic experience to have your Tteokbokki served on a plate covered with a plastic bag, which you eat standing up using a toothpick. Once you’re finished, the owner just peels off the plastic and tosses it, then fits a new bag for the next customer. Since it’s difficult to do dishes at a small street stall, this is a brilliant and efficient solution!
The Mystery of ‘Chewy’ (Tteok)
Tteokbokki rice cakes are generally divided into two types, and everyone has their own preference. Those who love a dense and chewy texture usually go for rice cakes made from rice (Ssal–tteok). On the other hand, those who prefer something lighter and softer—that doesn’t get soggy but stays bouncy and goes perfectly with a spoonful of sauce—tend to favor flour rice cakes (Mil–tteok).
* If you see rice cakes that are a bit thick and chunky, like in the photo above, then they are most likely rice cakes (Ssal–tteok)!
In terms of texture, I think rice cakes (Ssal–tteok) are quite similar to Italian gnocchi. They aren’t as stretchy or sticky as Japanese mochi, but they have that satisfying, firm chewiness.
So, which one do I prefer? Well, it’s hard to choose! I love them both, and my craving changes depending on the day. After all, Tteokbokki is always a good idea, no matter what!
Tteokbokki: Choose Your Level of Spice
Are you worried about how spicy those rice cakes sitting in that bright red sauce might be, or if you can even handle a single bite? As if to prove Koreans’ pride in their ability to eat spicy food (Map–busim), many different spicy Tteokbokki brands have launched these days. Among them, the most iconic is “Yeop–tteok.” The name is short for “Yeopgi Tteokbokki,” meaning it’s spicy to a “bizarre” or “shocking” degree. When Yeop–tteok first came out, it was a huge trend to eat it with a whole lineup of “neutralizers” on standby—like steamed eggs, milk, and scorched rice soup (Nurungji)—just to survive the heat!
You don’t have to worry about the heat too much. There are plenty of Tteokbokki varieties that don’t use red pepper paste or chili powder as a base. For instance, there is Jjajang Tteokbokki made with a savory black bean sauce, and Rose Tteokbokki, which mellows out the spicy red sauce by adding fresh cream. There’s also Gungjung Tteokbokki, a royal court-style dish made with a soy sauce base. So, there are many delicious options for everyone to enjoy!
Actually, the original Tteokbokki was made with a soy sauce base. During the Joseon Dynasty, kings avoided overly stimulating or spicy foods. Instead, they enjoyed a nutritious and well-balanced version of Tteokbokki as a snack, stir-frying rice cakes with premium ingredients like beef, shiitake mushrooms, onions, and scallions in soy sauce.
Then, right after the Korean War, sugar and gochujang (red pepper paste) became relatively easier ingredients to find, which is likely how the red Tteokbokki we know today was born. During those hungry times, flour rice cakes were cheap and filling, and their spicy yet sweet flavor offered a sense of comfort. I believe that’s how this humble dish managed to capture our hearts and stay with us for so long.
It’s truly fascinating how a single dish can travel through time—starting as a nutritious treat for kings, becoming a comforting meal for a hungry nation after the war, and now evolving into a global trend loved by superstars like BTS. For me, Tteokbokki is more than just street food; it is a timeline of my life, from that first spicy bite as an eight-year-old to the joyful office parties with my colleagues today.
So, now I’m curious—after hearing all these stories, which Tteokbokki has captured your heart? Are you a fan of the classic spicy kick, or would you prefer the royal soy sauce style? Let me know in the comments below!
Next time, I’ll be back with my very own Tteokbokki recipe! But if all these stories have made you too hungry to wait, why not try an instant Tteokbokki kit first? Although I can’t seem to find my absolute favorite brand’s meal kit abroad, there are still some great options available. I’ll leave a recommendation for one that I think is quite good right here! ;). I hope you get a chance to taste this wonderful Korean soul food soon. See you in my next post with the recipe!
Until the next delicious memory,
MJay
Leave a Reply