<Tr> <Th> McCune--Reischauer </Th> <Td> ttŏk - pokki </Td> </Tr> <Tr> <Th> IPA </Th> <Td> (t͈ʌk̚. p͈o. k͈i) </Td> </Tr> <P> Tteok - bokki (떡볶이) or stir - fried rice cakes is a popular Korean food made from small - sized garae - tteok (long, white, cylinder - shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteok - bokki - tteok (떡볶이 떡; "tteok - bokki rice cakes"). Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients . It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce) - based sauce; the former being the prototype, and the latter often called gungjung - tteok - bokki (royal court tteok - bokki). Nowadays, variations also include curry - tteok - bokki, cream sauce - tteok - bokki, jajang - tteok - bokki, seafood - tteok - bokki, galbi - tteok - bokki and so on . Tteok - bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls). </P> <P> The first record on tteok - bokki appears in Siuijeonseo, a 19th century cookbook, where the dish was listed using the archaic spelling steokbokgi ( 복기). According to the book, tteok - bokki was called by various names including tteok jjim (steamed rice cakes), tteok - japchae (stir - fried rice cakes), and tteok - jeongol (rice cakes hot pot). The royal court version was made from white tteok (rice cakes), sirloin, sesame oil, soy sauce, scallions, rock tripe, pine nuts, and toasted and ground sesame seeds, while the savory, soy sauce - based tteok - bokki was made in the head house of Papyeong Yun clan, where good - quality soy sauce was brewed . In this version, short ribs among others was a common ingredient . The name tteok - bokki also appears in the revised and enlarged edition of Joseon Yori Jebeop, where it is described as a soy sauce - based savory dish . </P>

How to say spicy rice cake in korean