Tteokbokki are rice cakes in a bright red-orange sauce that’s a mix of water, soy sauce, sugar, red chili flakes, and gochujang, a paste made from fermented soybeans and red chilis that is used extensively in Korean dishes, most famously in bibimbap (rice with cooked vegetables). Well into the night, just about anywhere Koreans congregate for work, school, or socializing, you will find street stalls and pojangmacha stewing oblong pans of tteok (rice cakes that resemble overblown penne pasta) in the bubbling sauce.
A mild version of tteokbokki used to be just for the royal court to eat, but now even partygoers stop on the street to fill up on the chewy rice cakes. They don’t have much flavor and almost demand spicy and sweet sauce. Dressed-up tteokbokki variations add slices of fish cake, boiled eggs, ramen (ramen noodles), and other ingredients. The best place to try this is Sindang Tteokbokki Town, a collection of tteokbokki eateries in Seoul’s Sindang neighborhood, where the modern version of the dish was pioneered and popularized. Source by: www.lonelyplanet.com/articles/best-street-food-south-korea