By: By: Ann Taylor Pittman, Photo: Iain Bagwell
In Korea, tteokbokki (tech-boke-ee) comes in many guises. The ubiquitous street-food version consists of rice cakes floating in a sweet-spicy sauce made with corn syrup and gochujang (Korean chile paste). This take, served in only one particular market in Seoul, was the simplest and most delicious we know of—crisp on the outside and chewy within. You’ll find rice cakes for tteokbokki at Korean markets; they’re about the size of a thumb.