There are times I feel hungry for Korean food so one fine day and I went out to buy some items for our kitchen, I bought Tteokbokki worth W2,000 (plastic) in some of the mini-canteen just in the school vicinity. Instead of buying to my “suki” I bought to the other stall owner which is a little farther just to see if who cooks Tteokbokki better.
And to test it, I bought another set of Tteokbokki to the woman I called “suki”, W500 each cup and I also bought the round snack, and if you’re gonna ask me who cooks better my vote goes to my “suki” as her Tteokbokki has a sticky sauce that taste spicy and sweet while the other one is not that sticky and kind of sour (vinegar taste).
I called her “suki” as I always buy Tteokbokki to her and she always put more than the amount I bought especially when I buy in large container, and since she put a lot it came to the point I feel tired of eating Tteokbokki. Lol!
Tteokbokki, also known as Ddeokbokki is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim 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 tteok, 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 garaetteo ( 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.