The anchovies/kelp are like bass in a song. They provide depth in flavor. We use it for almost all Korean soups/stew. However, there are a few pro-tips I would recommend in removing any traces of "fishiness" from the broth: (1) Roast the gutted anchovies in the pan for about 30 seconds on high heat before you add the water - don't burn them, just stir them back and forth. You can reference this video here: ruclips.net/video/wt-xCUDR5cU/видео.html (2) Add 1 tablespoon of mirin (or any cooking wine) after you strain the broth. Bon appetit!
Hey Bissan! Sorry for the late reply. No, fishcake is not necessary. Just a topping. But the Korean pepper paste is a key one :( It gives it the smoky yet slightly sweet spicy taste.
I've watched many of your videos. You do such a great job explaining your steps. Clear and articulate. Also, I like how you don't do much ad libs- straight to the context. Btw, I like adding hotdog on my tteokbokki and sometimes oyster sauce for more umami
I tried to make tteokbokki once... But I after an hour wandering the in the T&T supermarket I gave up... I came out with half the ingredients 👍 didn't make tteokbokki, but I ended up with some pretty decent improvised dishes, lo!
Ahh really? Was it tough to find the ingredients? Well Kudos for improvising. I usually never follow any recipe 100%. That's how you learn. Maybe you will invent for us, the next evolution of Tteokbokki 🙂🙃
Future Neighbor lol. Yeah... It's an all encompassing Asian supermarket (in Canada.) It's like the size of Costco and products are divided by type not by nation (makes sense) so there was a lot of sifting through everything - which was tough for me cause I didn't really know what I was looking for or what aisle it was suppose to be in... I needed a tour guide, lol. But, yeah, I made a tteokbokki-ish meal... Couldn't find the fish cakes; forgot to used sugar; used abalone (cause I bought it and didn't know what to do with it); was afraid of the anchovies; obsessed with gochujang. 😀
Are you from Canada? I've never gone to T&T to buy Korean products since I rather go to a Korean market and know that everything will be there. I'm pretty sure I've seen gochujang and dashima there before though.
Every tteokbokki I've ever had is painfully spicy and the problem is I literally cannot stop eating. I wonder if that's me being a chicken or if it's restaurants over-reducing the sauce.
Yes, well in that case, I think I am a chicken as well -ha. There are certain places in Seoul that add additional Red Korean Chilil Flakes to the sauce - that's just silly! Haha, I would say the recipe that is in the video is at a spice level of 6 (1-10, 5 being Korean Ramen)
I just used your recipe today to make tteokbokki for the first time, and it turned out great! I didn't have corn syrup, so I decreased the amount of water, and reduced down until the sauce was thick and it was perfect!
This is one of my favorite foods. My area has a decent Korean population and I have it every time I go have Korean food. Is it normal to like tteokbokki over normal steamed rice? Because I do. I like the differing textures.
I watched this before and it looked so yummy. Last night we had a department dinner at a korean restaurant and ordered tteokbokki. It was really delicious! Hahaha. It was spicy but sweet too. I am gonna try making this at home. Good thing we have a korean store near our office. 😁😁😁
Recently found your channel, all this food brings back memories from Korea.. Miss it badly. I've made my own 김치, 떡볶이 before but did not do it as well as you did so thanks for the tips! Great channel!
Hey Skribb! Oh, it must be bringing memories of the 떡뽂이 and 호떡 ;) Yes, if you have some spare time on the weekend, get your hands dirty in the kitchen with us!
You only need about one tablespoon of hot paste because one is enough and what I do is I only put one table spoon of soy sauce and one sugar and I use two table spoon of cornstarch water to make rice cake more delicious 😋
Really cool! I bought those tteok things before, but I didn't know what to do with them and they were so bland by themselves. Knowing how to use them, maybe I'll try them again :)
Hey Josh - your new profile pic made me take a second look haha. Yea, lot of the older generation likes to eat the tteok plain, but doesn't it do it for me either
I tried making this with my friend today and it was soo good! We left out the fish cake (cause shes a vegetarian) and the cabbage (cause we honestly just forgot xD) but it was still really good! Thanks for the easy recipe :)
I can barely eat ramyun (but It's sooo good so I force myself to ignore the pain). So my question is if you can reduce the red chilli pepper flakes, or will it ruin the taste?
Hi, your videos are awesome, but could you add the special ingridient names to the recipe / description (similar to how Chinese cooking demistified guy does with the chinese ingredients) please? Its much easier to find them in Korean markets all around the world! Thank you!!!
Thanx for posting this video, after watching this I am being tempted to make it ... its just that I am not sure about the anchovies and the kelp... do they have a distinct/noticeable flavour in this dish ?!
Hey Walla! The anchovies/kelp are like bass in a song. They provide depth in flavor. We use it for almost all Korean soups/stew. If you want to completely kill any "fishy" smell, I would recommend a few things: (1) Roast the gutted anchovies in the pan for about 30 seconds on high heat before you add the water (2) Add 1 tablespoon of mirin (or any cooking wine) to the soup after the broth is made. You can reference this (ruclips.net/video/wt-xCUDR5cU/видео.html) for tip #1 on how to roast. Good luck!
Can I use the tiny anchovies that are usually for snacks instead of the regular ones shown in this video? I swear I was holding the regular ones but I accidentally bought the tiny ones 😅
Tteokboki is one of those Korean dishes that we don't eat with rice. It's because the rice-cakes are well... made from rice. We typically have it as a snack only. Here is one of our fried rice recipes Kusnul :) ruclips.net/video/3PxUrdtHhH0/видео.html
I was excited to make tteokbokki at home after eating it at a korean place but I can't get my hands on anchiovies/kelp, is there anything it could be substituted with? 😩
Hey Nxra, I pinned a comment on the top with a few steps on how to eliminate any traces of fish smell from the broth. It works well - you should be good ;)
I had this at the original place that begin at all with a Korean friend in South Korea. Her face was read her eyes were running her nose was running and she was in pain let alone this German Scottish woman with a geographic tongue who needs to keep the spice down a little! It was full of eggs and fish cake and noodles and it was a huge Bowl in the middle of the table. She was pooping herself and I wasn't far behind! Lol :-)
QUESTION... I made this dish a few weeks ago before discovering your video. I went with Maangchi's (another RUclipsr) recipe since my mom got me her cook book last year for my birthday. After I put the leftovers in the fridge, it was very difficult to reheat and didn't taste as good. Any suggestions? Or do these generally not keep well after the first day? Only instruction that was different from your style was she said to soak the raw rice cakes in water for 20 minutes prior to cooking to make them softer in the sauce when they cook.
Hi Sorcha! Yes, rice-cakes (in general) must be made and eaten in the same day! They will turn very hard if they cool down. Must have been very tough to re-eat!!
Future Neighbor I actually had a terrible stomachache the 2nd time I ate it. I made too much, I think! My boyfriend doesn't like fish so I was stuck eating from the leftovers 4x. Next time I make it I will make way less (^_^")
Lu Lu thanks for the suggestion. I think maybe I will make less next time to avoid the problem completely haha. I made a big amount the first time I tried making it and was the only person eating it so I was stuck with it for a week... too much. My boyfriend hates fish, so I couldn't share.
I don't see the fish in the food right after you're done. Where's the fish? HAHAHAHA. what happen to other ingredients? That's creepy though HAHAHAHA your tv turn on suddenly.
The anchovies/kelp are like bass in a song. They provide depth in flavor. We use it for almost all Korean soups/stew. However, there are a few pro-tips I would recommend in removing any traces of "fishiness" from the broth: (1) Roast the gutted anchovies in the pan for about 30 seconds on high heat before you add the water - don't burn them, just stir them back and forth. You can reference this video here: ruclips.net/video/wt-xCUDR5cU/видео.html (2) Add 1 tablespoon of mirin (or any cooking wine) after you strain the broth. Bon appetit!
Hey Bissan! Sorry for the late reply. No, fishcake is not necessary. Just a topping. But the Korean pepper paste is a key one :( It gives it the smoky yet slightly sweet spicy taste.
You can buy the gochujang at Amazon a.co/2Y1svWL.
I've watched many of your videos. You do such a great job explaining your steps. Clear and articulate. Also, I like how you don't do much ad libs- straight to the context. Btw, I like adding hotdog on my tteokbokki and sometimes oyster sauce for more umami
THE easiest vdo for this dish I've ever seen. Ty!
Hello Chu ;) Hope you get a chance to try it out!
I tried to make tteokbokki once... But I after an hour wandering the in the T&T supermarket I gave up... I came out with half the ingredients 👍 didn't make tteokbokki, but I ended up with some pretty decent improvised dishes, lo!
Ahh really? Was it tough to find the ingredients? Well Kudos for improvising. I usually never follow any recipe 100%. That's how you learn. Maybe you will invent for us, the next evolution of Tteokbokki 🙂🙃
Future Neighbor lol. Yeah... It's an all encompassing Asian supermarket (in Canada.) It's like the size of Costco and products are divided by type not by nation (makes sense) so there was a lot of sifting through everything - which was tough for me cause I didn't really know what I was looking for or what aisle it was suppose to be in... I needed a tour guide, lol. But, yeah, I made a tteokbokki-ish meal... Couldn't find the fish cakes; forgot to used sugar; used abalone (cause I bought it and didn't know what to do with it); was afraid of the anchovies; obsessed with gochujang. 😀
Ben Wu thanks for the tip! I'll keep that in mind next time I make my pilgrimage to the city ;)
Are you from Canada? I've never gone to T&T to buy Korean products since I rather go to a Korean market and know that everything will be there. I'm pretty sure I've seen gochujang and dashima there before though.
Every tteokbokki I've ever had is painfully spicy and the problem is I literally cannot stop eating. I wonder if that's me being a chicken or if it's restaurants over-reducing the sauce.
Yes, well in that case, I think I am a chicken as well -ha. There are certain places in Seoul that add additional Red Korean Chilil Flakes to the sauce - that's just silly! Haha, I would say the recipe that is in the video is at a spice level of 6 (1-10, 5 being Korean Ramen)
Definitely making this, then. I love tteokbokki. Great recipe!
I just used your recipe today to make tteokbokki for the first time, and it turned out great! I didn't have corn syrup, so I decreased the amount of water, and reduced down until the sauce was thick and it was perfect!
This is one of my favorite foods. My area has a decent Korean population and I have it every time I go have Korean food.
Is it normal to like tteokbokki over normal steamed rice? Because I do. I like the differing textures.
Hmm really? I don't handle spicy that well... thinking of all of that gochujang spicy sauce over rice is already making me sweat ^^;
Honey and I are people that love spicy foods and gochujang (at least the ones here at the restaurants) isn't that spicy that I can't enjoy it.
I'm craving tteokbokki right now... Thanks for the recipe! I think this will be the first dish i'll try while going to Korea, love it!
'Fish them out' 'excellent catch' lolol xD I can't stop laughing at how causally you drop puns
I watched this before and it looked so yummy. Last night we had a department dinner at a korean restaurant and ordered tteokbokki. It was really delicious! Hahaha. It was spicy but sweet too. I am gonna try making this at home. Good thing we have a korean store near our office. 😁😁😁
My favourite korean food along side noodles
Yummy! I just made this 2 days ago. Loved it!
Somehow, out of all the tteokbokli recipes I've tried, I haven't tried yours yet! I will need to remedy that very soon.
Recently found your channel, all this food brings back memories from Korea.. Miss it badly.
I've made my own 김치, 떡볶이 before but did not do it as well as you did so thanks for the tips!
Great channel!
Hey Skribb! Oh, it must be bringing memories of the 떡뽂이 and 호떡 ;) Yes, if you have some spare time on the weekend, get your hands dirty in the kitchen with us!
dude hell yeah
Roger that TK!
You’re really funny and I love watching your recipes!! They aren’t too long or short, I really want to make this now :)
I got an A+ from the wifey again. 고마워요 🙏
You only need about one tablespoon of hot paste because one is enough and what I do is I only put one table spoon of soy sauce and one sugar and I use two table spoon of cornstarch water to make rice cake more delicious 😋
sausage of the sea
Really cool! I bought those tteok things before, but I didn't know what to do with them and they were so bland by themselves. Knowing how to use them, maybe I'll try them again :)
Hey Josh - your new profile pic made me take a second look haha. Yea, lot of the older generation likes to eat the tteok plain, but doesn't it do it for me either
I tried making this with my friend today and it was soo good! We left out the fish cake (cause shes a vegetarian) and the cabbage (cause we honestly just forgot xD) but it was still really good! Thanks for the easy recipe :)
I can barely eat ramyun (but It's sooo good so I force myself to ignore the pain). So my question is if you can reduce the red chilli pepper flakes, or will it ruin the taste?
When I am at the store I always search for the mild flakes. It helps a lot!
Great video!
Thanks Jeehoon. You have the same Korean name as me ;)
okkkk but really, i love your channel sooo much
Hi, your videos are awesome, but could you add the special ingridient names to the recipe / description (similar to how Chinese cooking demistified guy does with the chinese ingredients) please? Its much easier to find them in Korean markets all around the world! Thank you!!!
That looks so good!
Thanks for the video!
Do you think it's ok to make a large portion of the Tteokbokki sauce, and store it in the fridge? For several weeks or months?
You make it look so easy lol
i cannot get hands on fishcake, is there a substitute? i am too lazy to do my own fishcake >D (even if it is not that complicated)
Bring me tteokbokki and I’ll eat the whole thing
You should try putting a wet dish towel under your cutting board. It helps stop your cutting board from moving around when you're trying to use it!
Hi Crystal! Yea you're right 😉 Have made it a habit now on the more recent videos.
I notice that a lot of korean food uses anchovy-kelp based stock. I'm curious what do you do with those two ingredients after you take them out?
I'm sure you have a spatula to get every drop of that awesome sauce.
Hello thanks for the recipe but can I use other vegetable instead of cabbage because I can not eat it.😅
Lol. That intro. Thanks for your tutorials!
Hi Cheelee! Happy that you are enjoying them!!
I keep saying that surimi or fish cake is the SPAM of the sea. It's pretty handy for bachelor cooking.
Can you use instant dashi instead of making the broth?
YUM!!!
love rice cakes!!
Thanx for posting this video, after watching this I am being tempted to make it ... its just that I am not sure about the anchovies and the kelp... do they have a distinct/noticeable flavour in this dish ?!
Hey Walla! The anchovies/kelp are like bass in a song. They provide depth in flavor. We use it for almost all Korean soups/stew. If you want to completely kill any "fishy" smell, I would recommend a few things: (1) Roast the gutted anchovies in the pan for about 30 seconds on high heat before you add the water (2) Add 1 tablespoon of mirin (or any cooking wine) to the soup after the broth is made. You can reference this (ruclips.net/video/wt-xCUDR5cU/видео.html) for tip #1 on how to roast. Good luck!
Thanx for the explanation, ill definitely give it a go
Can I use the tiny anchovies that are usually for snacks instead of the regular ones shown in this video?
I swear I was holding the regular ones but I accidentally bought the tiny ones 😅
Is there anything i can exchange the anchovies with? I really want to make this for my friend and me but shes vegetarian...
Hi can u please tell me what is corn syrup is it look like honey it is n where can I buy it n thanks
What do I do with that you ask wants to rice cakes out in the bowl and red? You put them outside the back door to keep vampires away! Hahaha :-)
What is the best brand for frozen ttbokki?
yo, you guys rule, seriously
Thanks Katherina for the love! 🙌
If I were to use the anchovy-kelp packets, how many would you recommend?
No fish cakes where l live. What can l use instead?
😍 yum
why didnt you put the sauce directly in without rubbing in the ttoek?:)
Haha.. hmmm 🤔
Future Neighbor hey again! i hope you get more viewers, you defintly deserve it! so much work in you vids, i really appreciate it 고마워!
What can I substitute for corn syrup?
Alternative for that dry kelp? I can't find it
whats a rice cake
I've never seen that before
like how is it made???
Rice flour & water pounded/kneaded together til it gets chewy :)
Can you write the recipe in the comment or at the description box? Thank you!
Hello Angelika, Katie here~ the written recipe is here: bit.ly/FNTTeok
Enjoy~
Fudge i moved bak to cali and now the korean marts are 1hrs away😭😭
Can u use chicken stock for the broth
Will it have the same taste or similar if I substitute the fish with just kelp and mushrooms, and the fish cakes with tofu? I'm vegan 🤔🙄😁
How spicy is gochujang? I will buy the paste but i am seriously to scared it is to spicy for me to cook with it 😂😂
is tteopoki usualy eat with some fried? how to make thoose fried and what is thoose fried? i will be so happy if you make the tutorial
Tteokboki is one of those Korean dishes that we don't eat with rice. It's because the rice-cakes are well... made from rice. We typically have it as a snack only. Here is one of our fried rice recipes Kusnul :) ruclips.net/video/3PxUrdtHhH0/видео.html
I was excited to make tteokbokki at home after eating it at a korean place but I can't get my hands on anchiovies/kelp, is there anything it could be substituted with? 😩
btw rice cakes aren't sold anywhere in my area but I will be making them from scratch
what's kind of Korea spicy pepper...put the name on video because there are many Korean spicy peppers
Gochujang I believe
😋😋😋😋😋
What can I sub corn syrup?
i always wondered what this tasted like
i didn't know fish was involved
the food looked like pasta to me
Hey ! I'm struggling getting the sauce thicker. It's impossible if I use 5cups. Is it because I don't put fishcake ?
have you tried boil the broth longer? or maybe you should use more tteok?
anyway you can put some starch that can help with that
i unfortunately don't like fish cakes....is there something that could be used as a good replacement for the fishcakes???
Naruto maybe?
Bromance!
Can you taste the fish (a lot)? Because I don't really like fish lol but I really want to try it. Is there also a recipe without the fish?
Hey Nxra, I pinned a comment on the top with a few steps on how to eliminate any traces of fish smell from the broth. It works well - you should be good ;)
Future Neighbor thanks a lot! I really enjoy your videos ^-^
Try buying "beksul"instant tteokbokki sauce
Very easy to cook
Can I just do the rice cake and the sauce only? No fish? Allergic. @future neighbor
Jumana Sonari yes! It’ll still turn out tasty!
Parang tuyo Yung una?
No Gochukaru?
Can I use Thai anchovies?
Never tried it before - but if the anchovy is dried and a decent size, i think it would produce a good base flavor ;)
I had this at the original place that begin at all with a Korean friend in South Korea. Her face was read her eyes were running her nose was running and she was in pain let alone this German Scottish woman with a geographic tongue who needs to keep the spice down a little! It was full of eggs and fish cake and noodles and it was a huge Bowl in the middle of the table. She was pooping herself and I wasn't far behind! Lol :-)
Looks like molten lava and burns like molten lava. But I can handle my spice
tell me how to make tteok, i can't find it
Moon maangchi has a video on it!
QUESTION... I made this dish a few weeks ago before discovering your video. I went with Maangchi's (another RUclipsr) recipe since my mom got me her cook book last year for my birthday. After I put the leftovers in the fridge, it was very difficult to reheat and didn't taste as good. Any suggestions? Or do these generally not keep well after the first day? Only instruction that was different from your style was she said to soak the raw rice cakes in water for 20 minutes prior to cooking to make them softer in the sauce when they cook.
Hi Sorcha! Yes, rice-cakes (in general) must be made and eaten in the same day! They will turn very hard if they cool down. Must have been very tough to re-eat!!
Future Neighbor I actually had a terrible stomachache the 2nd time I ate it. I made too much, I think! My boyfriend doesn't like fish so I was stuck eating from the leftovers 4x. Next time I make it I will make way less (^_^")
you can try to steam your leftovers - it'll soften the rice cakes.
Lu Lu thanks for the suggestion. I think maybe I will make less next time to avoid the problem completely haha. I made a big amount the first time I tried making it and was the only person eating it so I was stuck with it for a week... too much. My boyfriend hates fish, so I couldn't share.
I feel like my sauce has to cook for a really long time till it gets thick and then my rice cakes get way too chewy for my taste. How do I fix it!!
Rebecca's Makeup Hi Rebecca! Let the sauce reduce first~~ and then throw in the rice cakes.
😊😂🤣
Soft boiled not hard.
Add cheese.
I don't see the fish in the food right after you're done. Where's the fish? HAHAHAHA. what happen to other ingredients?
That's creepy though HAHAHAHA your tv turn on suddenly.
Omg how can Koreans eat so spicy food 😭😭what will i eat if i m going to make a trip there
😂😂😂😂😂 dammit CNN
Korea change the shape of the rice cakes.
Because its Korean made rice cake.no wonder why they changed the rice cake shape.rice cake surgery.
Deplorable News Network, lol