sentences:  After that, she began selling it in Sindang and it has since become the most common variant of "tteok-bokki".Today, the typical "tteok-bokki" purchased and eaten at "bunsikjip" (snack bars) and "pojangmacha" (street stalls) are red and spicy, while the soy sauce-based, non-spicy version is referred to as "gungjung-tteok-bokki" (궁중떡볶이; "royal court tteok-bokki").Rice "tteok" rose in popularity as the South Korean economy developed, and various versions of the dish have proliferated since.