36% of respondents in 26 countries in a 2022 survey has said that K-dramas is popular in their countries.
Tteobokki is a known comfort food to Koreans. I must admit to caving in to curiousity after watching numerous K-dramas. Thankfully, the local supermarket has shelves catering to locals with a taste for Korean food although in small varieties like tteobokki, kimchi, gochujang, etc.
Not being a fan of too spicy or fiery foods, my version is milder, I would expect as compared to an original.
Tteokbokki 떡볶이
Ingredients: 
300g tteobokki (rice cakes)
4 cups water
small handful of Korean dried anchovies or ikan bilis (head/innards removed)
6-8″ sized kombu (dried kelp)
4 tablespoon gochujang
2-3 tablespoon sugar
3 stalks of spring onions, cut into 3-4″ lengths
1 pack of soft tofu
6 shitake mushrooms or any type of mushrooms of preference
6-8 fishballs and/or meatballs
Method:
- You can use a stock pot or a clay pot for this.
- First off, making the stock. Place anchovies & kelp with the water in the pot and boil for about 30 minutes.
- Remove and discard the anchovies. You can discard the kelp or leave in the stock as I did.
- Add all the other ingredients and boil till the rice cakes are soft.
- Served with white rice and of course, Kimchi.
SIMPLY LIVING - One step at a time 
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