신당동 떡볶이타운

The block around Sindang station has been the headquarters of Seoul's tteokbokki culture since the 1950s, when street vendors began selling rice cake in gochujang sauce from pojangmacha in the alleys. Several of the restaurants in the current cluster trace their recipes directly to those original vendors. The "original" sindang-style tteokbokki — firmer rice cakes, more complex sauce, served at a table rather than from a cart — is categorically different from the convenience store version.

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