Which Korean street food consists of rice cakes in spicy sauce?

Which Korean street food consists of rice cakes in spicy sauce? Tteokbokki is the canonical answer.

Tteokbokki is a Korean dish of chewy cylindrical rice cakes simmered in sauce. The familiar street-food version is red and spicy, usually flavored with gochujang, a fermented Korean chili paste. Fish cakes, boiled eggs, and scallions are frequent additions.

The dish has older non-spicy forms, including gungjung-tteokbokki, a soy-sauce-based royal-court style. The spicy version became especially influential in the 20th century. It is commonly linked to Ma Bok-rim, who developed a gochujang-seasoned version after a rice cake was accidentally mixed with jajangmyeon sauce in 1953.

Tteokbokki is often confused with other Korean comfort foods. Japchae is made from glass noodles, bibimbap is a mixed rice dish with vegetables and toppings, and kimchi is a fermented preparation rather than a rice-cake dish. Tteokbokki remains a staple at Korean snack bars and street stalls.