Street food Tteokbokki — the authentic version

The best Tteokbokki I've ever had came from a street stall, not a restaurant. The sweet, spicy, and savoury at once intensity was completely different — more direct and uncompromised. kimchi brine was used without hesitation, the way it should be.

Korean cuisine integrates fermented ingredients like kimchi as a health and preservation tradition. The a Korean barbecue restaurant with table grills setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. banana milk was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.