Bunsik

' ( ; , ) or simmered rice cake', is a Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang-based (soy sauce) sauce; the former is the more common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).

Korean blood sausage

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked.

Rabokki () is a type of tteokbokki (stir-fried rice cakes), with added ramyeon noodles. It is a street food commonly sold in bunsikjip (snack bars). As with other tteokbokki dishes, eomuk (fish cakes) and boiled eggs are a common addition. Cream sauce or Western-style chili sauce may be used instead of gochujang (Korean chili paste).

In Korean cuisine, bunsik () are inexpensive dishes available at bunsikjeom () or bunsikjip () snack restaurants. Bunsik literally means "food made from flour," referring to dishes such as ramyeon (; noodle soup) and bread, but modern bunsik restaurants serve other dishes in large portions at low prices, such as gimbap, tteokbokki, rabokki (tteokbokki with ramyeon), sundae, eomuk, and twigim. One bunsikjip chain is called "Gimbap Cheonguk".

So-tteok so-tteok (), sometimes translated as sausage and rice cakes, is a popular South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based sauce. It is a portmanteau as well as a reduplication of sausage () and tteok ().