|Place of origin||Korea|
|Region or state||Korean-speaking areas|
|Main ingredient(s)||Tteok, gochujang, fish cakes|
Tteokbokki, also known as ddeokbokki, topokki or dukboki, is a popular Korean snack food which is commonly purchased from street vendors or pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning.
Tteok jjim, an early variant of modern tteokbokki, was once a part of Korean royal court cuisine. This type of tteokbokki was made by boiling Garaetteok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with ginkgo nuts and walnuts. In its original form, tteokbokki, which was then known as gungjung tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine. The original tteokbokki was a stir-fried dish consisting of garaetteok (가래떡, cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.
Modern history 
Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a fermented, spicy paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.
Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish and treated as the mekkah or the center of tteokbokki. Since tteokbokki has become one of the most popular dishes, one will easily find a place to enjoy eating tteokbokki in Korea.
Tteokbokki is a traditional Korean street food which can be usually purchased from street vendors also called “pojangmacha” in Korean. The history of tteokbokki brings us back to the late Joseon dynasty. There are many hypotheses and controversy about its real origin. According to bibliographic data, the first tteokbokki in Korean history is said to appear in a cook book called “시의정서 (Siui jeongseo)” written in the late Joseon dynasty. However, based on the fact that tteok(the main ingredient, also known as rice cake) was produced even before in the Three Kingdoms period, it's possible to assume that the history is longer than what's usually considered. Tteokbokki can also be found in medical records: a book called “식료찬요 (Shingnyo chanyo)” written by “전순의 (Jeon Sunui)”, a medical officer in the Joseon dynasty (1460). The purpose of the book was to cure people through food and tteokbokki was part of it.
Tteokbokki was also a part of Korean royal court cuisine in the Joseon dynasty. While the modern version of tteokbokki is red and spicy, the original version was brown and plain. It was called "궁전 떡볶이 (gungjeon tteokbokki)", Palace Tteokbokki. Just like the name implies, gunjeon tteokbokki was a main example of Korean haute cuisine. It was mainly composed with a combination of tteok, meat, vegetables and different kinds of seasoning. After the introduction of gochujang (Korean spicy paste made of chilli peppers) due to the Japanese influence in Joseon dynasty, tteokbokki became red and spicy. It's believed that the main transition from plain to spicy tteokbokki occurred during the 1950s after the independence of Korea. In modern days, most of the tteokbokki sold in street vendors is red and spicy.
Tteokbokki, nowadays, is mostly regarded as a street food that can be picked up at street vendors (pojangmacha) and small independent snack bars. Recently, however, there have been efforts to turn tteokbokki from street food culture to a food franchise. This is mainly because of the continuous demand for tteokbokki among Korean people. So tteokbokki is now regarded by some as a big potential business. As a result, many brands and chain restaurants of tteokbokki have appeared since 2009. Additionally, there are too efforts to globalize Topokki in the international food market. Korean government has established a so-called tteokbokki laboratory(떡볶이 연구소) in 2009 to try to globalize the dish and to provide technical support for its enhancement. Annually, about a billion Korean won is spent in this governmental project to try to make tteokbokki into an international product. In order to achieve a place for tteokbokki into the global market there're investigation on market research, development of sauces, types of rice cakes and cooking methods to fit into various countries. The spelling of “Topokki” was officially given by this institute in order to appear friendlier for the international market. Most of the tteokbokki was made of flour in modern days but after this governmental project, there's been encouragement to use rice instead. This is mainly because rice is regarded healthier than flour and, also, to help boost consumption in the domestic rice market.  
Analyzing Tteokbokki 
Tteokbokki can be analyzed into different levels based on its sauce. There are different levels of hotness which be seen in the Topokki Sauce Hot Taste Unit. There is also a difference in the coefficient of viscosity of the sauce. Both of these measurements are divided into 5 levels. Recipes of tteokbokki should be based in those different measurements.
Ingredients of Tteokbokki 
The main ingredients of tteokbokki are boiled rice cakes, kamaboko (or u-mook in Korean), spring onion, gochujang, onions, diced garlic, salt, sugar and different kinds of seasoning based on the taste. Other ingredients include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (Korean version of ramen), and a variety of fried seafood or vegetables (which is called “twigim” in Korean). However, imagination and innovation is appreciated and allowed when it comes to cook tteokbokki.
Different kinds of Tteokbokki 
Due to the constant popularity of tteokbokki, many kinds of tteokbokki have been invented. Just like other types of popular food, tteokbokki went through various fusions. For example, tteokbokki with pork cutlet is a combination of traditional tteokbokki with pork cutlet sauce and meat. There's also another type called "Shanghai Topokki" which replaced traditional red pepper sauce with the famous Chinese oyster sauce. Also, one of the famous fusions of tteokbokki among Koreans is rabokki. This is a combination of tteokbokki and ramyeon(Korean version of ramen). For busy people, tteokbokki are also sold in skewers called “Teok kkochi”. “Tteok kkochi" is mostly fried rather than boiled and the sauce is slightly different as well. There are many more different fusions tteokbokki out there such as curry tteokbokki, seafood tteokbokki, tteokbokki pasta, cheese tteokbokki, chicken tteokbokki, etc. 
See also 
|Wikimedia Commons has media related to: Tteokbokki|
- "Festival to Promote Tteokbokki Held in Seoul". Chosun Ilbo. 30 March 2009. Retrieved 28 July 2012.
- Lee, Jiyeon (29 May 2012). "Don't say we didn't warn you: Korea's 5 spiciest dishes". CNN Go. Retrieved 2 June 2012.
- Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
- Click Korea: Access to Korean Arts & Culture
- 한국전통음식 연구소
- 떡볶이 연구소