Chop all vegetables and fish cake, set aside. On a non stick skillet, stir fry anchovies without oil for about 2min in low heat. Then add garlic, white part of scallion and stir fry additional 1min. Add 3 cups of water and dehydrated kelp and bring to boil. Simmer for about 5-7min then discard anchovies and kelp.
yeah exactly. its thick af too. i dont actively dislike it, i could eat an entire bowl, but i just don't really love it so it's hard to eat something so rich when you're not that into it. i think i'd like both tteokbokki and jjajangmyeon if i experimented more and got accustomed to the flavors/textures tho. i'd like to cuz it'd be nice to have more comfort food options (cuz i need those like i
Read "I Want to Die but I Want to Eat Tteokbokki A Memoir" by Baek Sehee available from Rakuten Kobo. The internationally bestselling therapy memoir translated by International Booker Prize shortlisted Anton Hur. PSYCHIATR
When i am making tteokbokki sauce from scratch i usually try to hit several things: -a broth base, i use dashi packets -a small amount of oil, i use sesame -a thick flavorful ingredient like miso, doenjang, gochujang (but you don’t want spicy, however they make mild ones) or stuff like tomatoes -a starch if it needs to be thicker
This pack gives you all the best after-school snacks that Korea has to offer. It has tteokbokki, ramen, and fish cakes altogether. Now you can enjoy your tteokbokki exactly the same way students usually do in your favorite KDrama. With this, you can enjoy the chewy tteok, slurp on the ramen, and munch on the fish cakes.
With dialogue like this, it’s no wonder that ‘I Want to Die But I Want to Eat Tteokbokki’ became a national best-seller (and then sleeper international hit). Written by Baek Sehee, a high-flying social media director, the novel is part-memoir, part-self help book that tackles mental health and the (unsaid) everyday pressures that we face
Popular snack in Korea. It’s made with garaeddeok (rice tube cake) that’s sliced down to bite-sized chunks, pan-fried, then dressed with a sticky, tangy sauc
Take a saucepan to reheat the food with some broth. If you do not add some broth or water, the food will become too dry. Heat the food for at least three to four minutes. Keep the flame low; otherwise, your food might burn. Add extra broth in between if needed. Then you can reheat the Tteokbokki and turn off the flame.
Garaetteok is white in color and does not have much taste on its own, so it is great in a stir fried dish (e.g. tteokbokki) or in a soup (e.g. tteokguk). Short grain rice or medium grain rice works best when making garaetteok. (i.e. long grain rice such as Jasmin rice or basmati rice won’t work well.)
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ways to eat tteokbokki
