Tteokbokki, Ddeokbokki, and Dukbokki (떡볶이) are some of my favourite dishes. It contains all of the desirable elements. The texture, the sauce, and the ease!

It also comes in a wide range of varieties. As an example, I've previously posted four different tteokbokki recipes on my website. So here they are, in case you need additional options!

No fuss. Super simple tteokbokki - This preparation does not include Korean soup or dashi stock. It means two things. There are fewer steps involved, which makes it easier and faster. 

However, because it is cooked in water rather than soup stock, it may lack flavour depth. (It is still wonderful, though!) So it's a terrific recipe for a quick tteokbokki fix. 

It was always a treat when my mum would make this on hectic weeknights, marinating the beef for a few hours while I was at swim practice.

Also, some individuals noted that they prefer this recipe because the sauce isn't too thick. It's made in the same way that rice cakes are stir-fried. [Check out the recipe: Easy Spicy Rice Cakes]

Non-spicy tteokbokki or soy sauce Tteokbokki / Ganjang tteokbokki - If you don't do well with spicy foods, this may be a better option for you. 

It is also a Korean royal court cuisine. Intrigued? [Check out the recipe: Gungjung Tteokbokki] Rabokki - This is a thing! The name Rabokki is a combination of the words ramen/ramyun and tteokbokki. 

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