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 more spicy, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), ramyeon (which then becomes ''rabokki/labokki" 라볶이), and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶기) or rice tteokbokki(쌀떡볶기). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular thesedays.
Whet Your Appetite: With a Bit of Japanese, and a Dash of Sea Food and Grills, We Are Sure That the Ongoing Food Fests in Town Will Leave Your Taste Buds Asking for More. after Hrs Opens Up the Boxes for You
Nov 24, 2012; "That perfect grill Those smokey flavours, crispiness of vegetables and the tinge of those tangy sauces - oh, yes we so love the...