Tteokbokki? Topokki? Rice Cakes? 떡볶이? 年糕？They all refer to this soft and chewy yummy made with pounded rice.
It's highly popular street food in Korea and the sauce to pair with is rarely not spicy. To level up your instant Korean rice cakes (usually cylinder shape), add ramen noodles, scallion and boiled egg, you'll make your dish even more mouth-watering.
For non-spicy recipes, however, the flat oval shape variation is more used. There are literally hundreds of ways to cook a non-spicy rice cake dish, both in China and in Korea, in soup or with sauce. Try stir-fry sliced rice cakes with seafood and bok choy, season with soy sauce, oyster sauce and sesame oil; or make a hearty rice cake soup with pork bone soup and shredded beef and Chinese cabbage. So be creative and come up with your own recipe!