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''Tteokbokki'' ((朝鮮語:떡볶이); also known as ''teokbokki'', ''ddeokbokki'', ''topokki'', and ''dukboki'') is a popular Korean snack food made from soft rice cake, fish cake and sweet red chili sauce; gochujang. It is commonly purchased from street vendors or ''pojangmacha''. Originally it was called ''tteok jjim'' ((朝鮮語:떡찜)) and was a savory braised dish of sliced rice cake, meat, eggs, and seasoning. ==History== Tteokbokki is a traditional Korean street food that can be purchased from street vendors, also called “pojangmacha” in Korean. The history of tteokbokki dates back to the late Joseon dynasty. There are many hypotheses of its origin. According to bibliographic data, the first tteokbokki in Korean history appears in a cook book called “Siui jeongseo((朝鮮語:시의정서))” written in the late Joseon dynasty. However, tteok (the main ingredient, also known as rice cake) was produced before in the Three Kingdoms period, suggesting tteokbokki predates this period. Tteokbokki can also be found in medical records: a book called “Shingnyo chanyo((朝鮮語:신뇨찬요))” written by Jeon Sunui, a medical officer in the Joseon dynasty (1460). The purpose of the book was to cure people through food and tteokbokki was part of it. Tteokbokki was also a part of Korean royal court cuisine in the Joseon dynasty. While the modern version of tteokbokki is red and spicy, the original version was brown and plain. It was called "gungjung tteokbokki ((朝鮮語:궁중 떡볶이))", Palace Tteokbokki. Just like the name implies, gunjeon tteokbokki was a main example of Korean haute cuisine. It was mainly composed with a combination of tteok, meat, vegetables and different kinds of seasoning. After the introduction of gochujang (Korean spicy paste made of chili peppers) during the Joseon dynasty, tteokbokki became red and spicy. It is believed that the main transition from plain to spicy tteokbokki occurred during the 1950s after the independence of Korea. In modern days, most of the tteokbokki sold in street vendors is red and spicy. Presently, tteokbokki is mostly regarded as a street food available from street vendors (pojangmacha) and small independent snack bars. Recently, however, there have been efforts to turn tteokbokki from street food culture to a food franchise. This is mainly because of the continuous demand for tteokbokki among Korean people. Tteokbokki is now regarded by some as a big potential business. As a result, many brands and chain restaurants of tteokbokki have appeared since 2009. Additionally, there are also efforts to globalize tteokbokki in the international food market. Korean government has established a so-called tteokbokki laboratory in 2009 to try to globalize the dish and to provide technical support for its enhancement. Annually, about a billion Korean won is spent in this governmental project to try to make tteokbokki into an international product. In order to achieve a place for tteokbokki into the global market, there is investigation on market research, development of sauces, types of rice cakes and cooking methods to fit into various countries. The spelling of “topokki” was officially given by this institute in order to appear friendlier for the international market. Most tteokbokki was made of flour in modern days but after this governmental project, there's been encouragement to use rice instead. This is mainly because rice is regarded as healthier than flour and to help boost consumption in the domestic rice market. 〔한국전통음식 연구소〕 〔http://news.naver.com/main/read.nhn?mode=LSD&mid=sec&sid1=101&oid=001&aid=0002539397〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「tteokbokki」の詳細全文を読む スポンサード リンク
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