Piquant, red gochujang-based "tteok-bokki" is one of Korea's most popular snacks. While both soup-style gungmul-tteok-bokki (; "soup "tteok-bokki"") and dry gireum-tteok-bokki (; "oil tteok-"bokki"") are commonly enjoyed, the former is considered the "de facto" standard style. In "gungmul-tteok-bokki", kelp-anchovy stock is often used to bring out the savory flavor. "Gochugaru" (chili powder) is often added for additional heat and color, while "mullyeot" (rice syrup) helps with sweetness and consistency. "Eomuk" (fish cakes), boiled eggs, and diagonally sliced scallions are common additions to the dish. In "gireum-tteok-bokki", the mixture of "gochugaru" (고춧가루; "Korean chilly powder"), soy sauce, sugar or syrup, and sesame oil often replaces "gochujang" (chili paste). Soft "tteok" sticks are seasoned with the sauce mixture, then stir-fried in cooking oil with a handful of chopped scallions and served. Tongin Market in Jongno, Seoul is famous for its "gireum-tteok-bokki".