This looks great. The healthier version actually resembles the "궁중떡볶이 (Goongjoong Tteokbokki, where Goongjoong means royal cuisine)" that had been served to the kings a lot, except we didn't have asparagus back then. I'd like to recommend to those interested in the more 'authentic' or rustic version of traditional Tteokbokki, which is considered a soul food to many Koreans, to add Sogogi Dashida (쇠고기 다시다) in the sauce. Sogogi Dashida is a Korean beef stock powder that is very savory and full of 'flavor (MSG),' and it's really a backbone in the flavor profile of most kitsch Korean dishes. I don't know if Sogogi Dashida is easy to get your hands on outside of Korea, but it is one of the pantry staples in Korean households and cheap diners. My taste is to reduce the amount of Gochujang to make the sauce thinner and add some Sogogi Dashida. Please be careful of the amount of Sogogi Dashida you put in as it is very salty and sharp. Also, I wouldn't skip on the fish cakes because they contribute enormously to the taste of the sauce, but it's up to you. Plus, you can always throw some green onions or cabbages in to give the final flavor profile more depth. + You can substitute the rice cakes (쌀떡) with the wheat rice cakes (밀떡, Milltteok). 밀떡s are made of flour as opposed to rice cakes being made of rice flour. 밀떡s were cheaper than rice cakes in the 80~90s, and many of the street vendors made tteokbokki with 밀떡. So, one would argue that the tteokbokki made with 밀떡s are more old school, but it's really a choice of preference. Personally, I prefer 밀떡s over rice cakes in tteokbokki, as they get much softer and less chewy in the sauce, and they tend to absorb the flavor of the sauce better.
When i worked for a Korean couple at a Quizno's 15 years ago, on slow evenings they'd send me to the Korean market for their groceries and hot food. As they realized how open-minded I was about their culture, they started sharing lots of great food with me, with a coworker once even bringing me homemade bulgogi. Everything i tried was amazing, and out of it all I was hooked from the first bite of teeokbokki. It's great seeing this awesome getting more love.
The best tteokbokki I ever had were actually sauteed in very hot oil a little first, so they had a bit of crunchy crust as well as the addictive soft chewy texture. Highly highly recommend as an extra step when you have the time.
It sounds like that mightve been tteokkochi -- which uses the same rice cakes and similar sauce, but is served on skewers as a crispy snack. Or it mightve just been crispy tteokbokki!
@@bvrmnlol I think the person making it was improvising--it definitely had the spicy sauce (albeit a little lighter/thinner than is typical) but also some char and crisp from having been separately cooked in oil. Best of both worlds, in my opinion!
@@RidleyJones sounds tasty! The version i was describing is definitely optimized for sale as street food, so what you're describing definitely sounds like a home cook combining ideas and landing somewhere in between
I once went to a tteokbokki festival in Seoul where they had all sorts of varieties. From teriyaki, pesto, cheesy, and curry flavors to desserts and stuffed tteokbokki. You can basically just treat it as any noodle in a sauce, but there is just something magical about the drunken, late night, spicy classic one you get with sides of dumplings, liver, and soondae (blood sausage)
Ethan, I appreciate all the care and respect you give to my country’s food and to all the other countries/cultures’ cuisine you’ve explored- the mark of a true chef and food lover
Learned making this dish from Maangchi's recipe in september myself & fully agree. This dish is 1 of the best dishes I have ever tried. Highly recommend
I just made it exactly like he said to and, while good, it doesn't pack much flavor up front. The back end is flavorful, but the flavor isn't bold like I expected it to be. Does this sound right?
As korean living overseas, I actually thought it was texture that was hard to convince people 😆 but for some reason, people seem to like it more lately haha I think it kind of came with whole bubble tea trend and people just got bit more used to chewy texture 🤔 Anyway I am glad you like it! We have so many variations. If you are looking for unique one, you can try egg and butter tteokbokki 😌 And their is classic Alfredo saucey tteokbokki etc. I honestly love adding it to anything like soup, ramen, mix with pasta sauce 🥴 just works with anything
You're so right, the west is getting more exposure to chewy foods. I think it got big with bubble tea since it is sweet, maybe it is kinda reminiscent of American gummy candies.
I love how in the USA a decade ago these ingredients were considered to exotic for the average supermarket! Now you can find them pretty much everywhere which is amazing. I’d recommend buying them from an Asian grocery shop simply because they will always be available. At my local Target it’s hit and miss frankly. Ethan you are a legend my friend!
I endlessly appreciate you including healthier versions of these foods. Sometimes I feel like I can't really be an adventurous cook because I care too much about my nutrition, but you always prove me wrong :)
Thank you Ethan, for introducing an uncultured American like myself about all theses diverse culinary options. Also, I appreciate the style of explaining why each ingredient is used and how they all come together to make the dish, instead of just blindly following a recipe.
Words cannot describe how much I appreciate your videos, Ethan. They’re so addictive and they’ve levelled up my cooking tenfold over the past year (or two? has it been that long?). Great job, and keep it up.
hands down you have the best foodtube channel I’ve found. Your recipe’s are healthy, price wise, and approachable. I actually make most of your recipients. I Appreciate your content man!
Me and my Japanese wife have been doing the same for some years now, but with mochi we make ourselves instead, which is basically the same thing. I had no idea this was a thing in South Korea. We use gochujang, togarashi, katsuobushi, soy sauce and honey.
@@ashvinvaidyanathan7239 Probably because the exaggerated versions of leftists you see on the internet do not represent the vast majority of left-wing people. Same goes for right-wing people. Who could've guessed that people are complex and typically are not one-dimensional caricatures.
When sold on the streets of Korea, this usually includes the option of twigim, or a variety of deep fried foods. If you wanted some protein and some crunch you could always add ojingeo twigim (deep fried squid) and we know Ethan likes to deep fry!
on the very day you uploaded the video where you first mentioned the tteokbokki recipe, i tried it, loved it and have been making it at least twice a week with a slight modification - I used broccoli instead of asparagus because that's what I had at the time lol thanks for the content as usual!
the texture is such a sensory dream for me, though its far too spicy for me. the woman who owned the only korean spot in my college town almost stopped letting me order them so i’d stop dying in the corner of her restaurant every few weeks
I know it is a little late, but I hope you see this. I use mild ssamgjang instead of gochujang in my sauce. Ssamjang has gochujang in it, but is much less spicy. I think it is more savory, but that may be because I can taste more than spice. It is traditionally used as a sauce for lettuce wraps.
You can add ramen noodles and boiled eggs as well 😋 *oops I should have watched the entire video before commenting. There's also another version of that got popular called Rose tteokboki. Also great vid might make it this weekend.
Ethan I really appreciate your videos and the effort you put into them. I especially appreciate how you've included the caloric breakdown. It makes tracking macros so much easier. Thank you so much and I have tried and loved your recipes.
I'd never heard of tteokbokki but as a lover of ALL Asian cuisines and gochujang, as well as your healthier mince/veggies variation, tomorrow I'll be making a trip to the Asian grocer. This was yet another fantastic video from a never dissapointing channel. Thanks Ethan!
To make mine slightly more healthy I add a bunch of shredded cabbage and carrot after the rice cakes (and frozen peas if I have them). Also recommend snow peas!
I also use maangchi recipe. In My country You can not find bonito flakes but i use dashi instead and add the kombu to Maje broth. I add thick slices of carrots, big chunks of onion ando Big pieces of peppers. And just an advice, use toasted sesame seeds, that's a life changing
The first time I had tteokbokki was from my sunbasket food subscription and I fell in love. I'm so glad you reminded me of them, I will be making some as soon as I can find them.
Glad you made this video Ethan. I make Tteokbokki every few weeks, I usually have rice cakes in my fridge or freezer, and as you said, the gochujang and gochujaru are pantry stable. I love that it takes only 15 mins or so to make, and its very satisfying.
The last one, I've made it a few times and usually I end up simplifying it without using the soup base and vegtable mix. Still SO good. Love the texture of rice cakes!
I've never had beef nor asparagus in tteokbokki but it looks good! What we usually do is a packet of ramen noodles, bean sprouts, onions, fish cakes, and hard-boiled eggs.
Really love that you put up healthier, weeknight versions of a lot of these recipes with calorie and macro info! Side note - someone that makes a point of saying that the nutritional content / macros of a meal is good for them specifically as opposed to generally is someone that knows about nutrition and worth listening to!
did some improvising with broccolini. my rice cakes didn’t have seasoning packets so i used some oyster sauce for umami and a little Shaoshing wine with copious gochuchang and gochugaru. easy and quick and so deliscious! where has this been all my life? thanks for introducing this
Gochugaru and Gochujang have become staples in my daily cooking , esp Gouchugaru everything tastes better with this. Since im found out how healthy and heartly the korean cruisine is in cant stop make dishes from it. Also authentic Chinese Cruisne. And Garlic .... garlic baby ich can live with Garlic /Ginger Mix anymore , makes everything better to gigest and improved my bloodresults also my daily dose auf toasted Seasme seed Oil
So great to see I'm not the only one experimenting with Tteokbokki! If you run low on those ricecakes, the sauce also works great with any noodles. FYI, the ricecakes are called Tteok, the dish made with the spicy sauce is Tteokbokki. ;)
Nice video! Your healthy version reminds me of another traditional form of tteokbokki called gungjung ("palace") tteokbokki, in case you were interested. Tteokbokki is one of the dishes i always hear different pronunciations for, but the second O isnt emphasized as much as it would seem. The best tip i can think of at the moment is that it should sound vaguely like "tupperware" when you say tteokbokki 😂
The hottest food I've ever eaten was this dish in a little place in Seoul that was known for making it very spicy. I was hallucinating after finishing it. Best pain ever
I hope Koreans who saw this felt like this is a faithful reproduction, as a non-Korean I wanted to say I really appreciate you adding comments for people who are not likely to have some of these ingredients at home, or to use them often. If you hadn't mentioned that Gochujang keeps "almost indefinitely" in the fridge, I'd probably skip this recipe. Because you mentioned it, I went and bought all the ingredients yesterday, and will be making it tomorrow for the first time. Thanks!
4:40 that potato masher hack is going to be a game changer for me, I often make dishes based on minced meat and I always get frustrated over how much time it takes to break it up using a wooden spoon 😂
I just made it! I combined both methods, using the recipe from the first and adding beef and veggies and it was amazing. And easy. Spent about $30 but got enough to make it 3 more times (minus the beef and veggies) with about 3 servings each time. So it was $30 for like, 12 servings. Not bad!
Unrelated video idea-a guide to lesser know vegetables and techniques to use them. I feel like a lot of people understand basics like broccoli, asparagus, carrots and so on but I had to google radicchio and don’t know jack about radish, leeks, parsnips, and so on. Veggies are filling for their calorie count but intimidating to many Americans. Understanding how to use them, especially together, would be great.
I love this dish. When I’m feeling lazy I just add a Tbsp of dashi flakes to the pot and forgettaboudit. If you add a whole package, you might want to strain it out to avoid bitter after taste.
I really like these weekly meal videos. Hook me up with more like this! I'm terrible at planning meals but this kinda video makes me want to get better.
I heard that Westerners don't like the texture of rice cakes. I guess it depends on the person. Ethan's new tteokbokki recipe looks healthy and delicious. I'll try making it next time. from S.Korea
A quick and easy version of this is buy some pre marinated buhl-goh-gee from the Korean market your got your rice cakes. Get the meat started. Add a little extra water and then rice cakes. My grandma would have this ready for me every day after I got home from elementary school.
I want to get rice cakes so i don't eat so much wheat pasta, looks easy enough to heat up at work too. Im also getting the powder instead of the paste and going to mix it into a crushed tomato sauce to try. I like keeping canned tomatoes in my house for a quick pasta sauce and for tikka masala chicken curry.
For dashi broth you can make alternatives. These are more like hot fixes when you run out but you can just add fish sauce or oyster sauce to water. The key is you add the umami flavors to a dish.
I made this but with some chicken, broccoli, and chicken stock. Its hands down one of the easiest, best tasting meals ive made at home. I definitely want to revisit it with some dashi, especially with some fish and other greens. Also it got me thinking about how i could try to make a similar version of the sauce but with some kind of starch substitute instead of using the rice cakes to thicken the sauce.
Hold the phone. Using a potato masher for ground meat is going to save me so much time 😭 Love the higher protein and veg options. You've helped me make some awesome meals at the fire station! Thanks man!
I've never seen that kind of fish cake with this. I like the ones shaped like a flat rectangle. I'm not a fan of the hardboiled egg. It tastes good but is a pain with chopsticks. These were the first street food snacks I ate in Korea and I still love them. There is just something about that spicy chewy snack that I love. Or maybe it's the msg lol.
Hey Leela! I make this regularly and if I don't use all the rice cakes in the bag then I do freeze the rest. When you take them out later to cook them just make sure to soak them for a bit in room temp water so they can de-thaw a bit before cooking. I just soak them while I'm preparing the broth/sauce so it doesn't really take any additional time :)
i HIGHLY Recommend adding some tomato paste, if you want extra tang, or cant handle the spice! just adjust accordingly! ill usually add oil > Tomato Paste+Gochujang in the oil and fry it off before adding the stock!
Hey Ethan! Not sure if other Koreans have chimed in but if you can add fish cakes, asian leeks, and cabbage in the traditional version so its nto as rice heavy. I sometimes even switch it out the tteok with konnyaku (sp?) so I can get the spice and no calories, although texture wise its not as great.
Ethan, I absolutely love how you almost always have healthier versions available for recipes without sacrificing much taste. It is so helpful!
Absolutely, I typically do a slightly healthier version of most dishes when I'm cooking for myself, so I'm happy to share!
@@EthanChlebowski It's greatly appreciated! Definitely one of the reasons you're my favorite food RUclipsr!
The healthier version looks a lot better to me
been looking for someone like this on youtube
This looks great. The healthier version actually resembles the "궁중떡볶이 (Goongjoong Tteokbokki, where Goongjoong means royal cuisine)" that had been served to the kings a lot, except we didn't have asparagus back then.
I'd like to recommend to those interested in the more 'authentic' or rustic version of traditional Tteokbokki, which is considered a soul food to many Koreans, to add Sogogi Dashida (쇠고기 다시다) in the sauce. Sogogi Dashida is a Korean beef stock powder that is very savory and full of 'flavor (MSG),' and it's really a backbone in the flavor profile of most kitsch Korean dishes. I don't know if Sogogi Dashida is easy to get your hands on outside of Korea, but it is one of the pantry staples in Korean households and cheap diners.
My taste is to reduce the amount of Gochujang to make the sauce thinner and add some Sogogi Dashida. Please be careful of the amount of Sogogi Dashida you put in as it is very salty and sharp. Also, I wouldn't skip on the fish cakes because they contribute enormously to the taste of the sauce, but it's up to you. Plus, you can always throw some green onions or cabbages in to give the final flavor profile more depth.
+ You can substitute the rice cakes (쌀떡) with the wheat rice cakes (밀떡, Milltteok). 밀떡s are made of flour as opposed to rice cakes being made of rice flour. 밀떡s were cheaper than rice cakes in the 80~90s, and many of the street vendors made tteokbokki with 밀떡. So, one would argue that the tteokbokki made with 밀떡s are more old school, but it's really a choice of preference. Personally, I prefer 밀떡s over rice cakes in tteokbokki, as they get much softer and less chewy in the sauce, and they tend to absorb the flavor of the sauce better.
thank you! will definitely try out your recommendations :)
That is really interesting. I would really miss the cabbage, fish cake and green onion since my favorite version has all of the above
As a replacement for dashida, I use the Better than boullion beef stock paste when I make this. And always add napa and green onion
한국인은 못참지..ㅋㅋㅋㅋ
Genuinely admire how you make traditional recipes more suited for weekday meals, both time-wise and health-wise!
truly
When i worked for a Korean couple at a Quizno's 15 years ago, on slow evenings they'd send me to the Korean market for their groceries and hot food. As they realized how open-minded I was about their culture, they started sharing lots of great food with me, with a coworker once even bringing me homemade bulgogi.
Everything i tried was amazing, and out of it all I was hooked from the first bite of teeokbokki.
It's great seeing this awesome getting more love.
The best tteokbokki I ever had were actually sauteed in very hot oil a little first, so they had a bit of crunchy crust as well as the addictive soft chewy texture. Highly highly recommend as an extra step when you have the time.
I'm going to try this!
It sounds like that mightve been tteokkochi -- which uses the same rice cakes and similar sauce, but is served on skewers as a crispy snack. Or it mightve just been crispy tteokbokki!
@@bvrmnlol I think the person making it was improvising--it definitely had the spicy sauce (albeit a little lighter/thinner than is typical) but also some char and crisp from having been separately cooked in oil. Best of both worlds, in my opinion!
@@RidleyJones sounds tasty! The version i was describing is definitely optimized for sale as street food, so what you're describing definitely sounds like a home cook combining ideas and landing somewhere in between
I once went to a tteokbokki festival in Seoul where they had all sorts of varieties. From teriyaki, pesto, cheesy, and curry flavors to desserts and stuffed tteokbokki. You can basically just treat it as any noodle in a sauce, but there is just something magical about the drunken, late night, spicy classic one you get with sides of dumplings, liver, and soondae (blood sausage)
Ethan, I appreciate all the care and respect you give to my country’s food and to all the other countries/cultures’ cuisine you’ve explored- the mark of a true chef and food lover
Learned making this dish from Maangchi's recipe in september myself & fully agree. This dish is 1 of the best dishes I have ever tried. Highly recommend
Yeah, I make Maangchi's recipe every few weeks. I always have frozen rice cakes in freezer, plus gochujang container lasts long time in the fridge.
I just made it exactly like he said to and, while good, it doesn't pack much flavor up front. The back end is flavorful, but the flavor isn't bold like I expected it to be. Does this sound right?
We Koreans love this stuff. Hey...while it's not "healthier" add puck of ramen noodles on there...while it boils and you will get ra-bokki. Delicious.
As korean living overseas, I actually thought it was texture that was hard to convince people 😆 but for some reason, people seem to like it more lately haha I think it kind of came with whole bubble tea trend and people just got bit more used to chewy texture 🤔 Anyway I am glad you like it! We have so many variations. If you are looking for unique one, you can try egg and butter tteokbokki 😌 And their is classic Alfredo saucey tteokbokki etc. I honestly love adding it to anything like soup, ramen, mix with pasta sauce 🥴 just works with anything
Just in case you are looking for egg butter tteokbokki recipe, highly recommend De La Serna’s ‘egg scramble tteok-bokki’ can search on youtube ❤️
You're so right, the west is getting more exposure to chewy foods. I think it got big with bubble tea since it is sweet, maybe it is kinda reminiscent of American gummy candies.
Maangchi!! Love her! …and always giving props to other chefs is so awesome of you.
Maangchi is a treasure ❤
I love how in the USA a decade ago these ingredients were considered to exotic for the average supermarket! Now you can find them pretty much everywhere which is amazing. I’d recommend buying them from an Asian grocery shop simply because they will always be available. At my local Target it’s hit and miss frankly. Ethan you are a legend my friend!
I endlessly appreciate you including healthier versions of these foods. Sometimes I feel like I can't really be an adventurous cook because I care too much about my nutrition, but you always prove me wrong :)
Outstanding stuff! Please make more Korean food, it's always so tasty!
Thank you Ethan, for introducing an uncultured American like myself about all theses diverse culinary options. Also, I appreciate the style of explaining why each ingredient is used and how they all come together to make the dish, instead of just blindly following a recipe.
For a quicker version of dashi, you can also purchase dashi in a tea bag form or hondashi in a powder form and just put it in your water
Words cannot describe how much I appreciate your videos, Ethan. They’re so addictive and they’ve levelled up my cooking tenfold over the past year (or two? has it been that long?). Great job, and keep it up.
hands down you have the best foodtube channel I’ve found. Your recipe’s are healthy, price wise, and approachable. I actually make most of your recipients. I Appreciate your content man!
Me and my Japanese wife have been doing the same for some years now, but with mochi we make ourselves instead, which is basically the same thing. I had no idea this was a thing in South Korea. We use gochujang, togarashi, katsuobushi, soy sauce and honey.
I love how Ethan tries cooking from all over the world without prejudice 🌎
I'm surprised that y'all don't call him out for cultural appropriation or some other leftist scam
There is prejudice, it must taste good
@@ashvinvaidyanathan7239 Probably because the exaggerated versions of leftists you see on the internet do not represent the vast majority of left-wing people. Same goes for right-wing people.
Who could've guessed that people are complex and typically are not one-dimensional caricatures.
@@ashvinvaidyanathan7239 notice the only person talking about cultural appropriation here is YOU. You've become your own strawman 😂
@@aidancollins1591 fucking incredible really
When sold on the streets of Korea, this usually includes the option of twigim, or a variety of deep fried foods. If you wanted some protein and some crunch you could always add ojingeo twigim (deep fried squid) and we know Ethan likes to deep fry!
It also includes blood sausage and beef lungs in the streets of Korea
@@Sizzlor1337 best combo, doubles up as a beautiful sauce for the meats
This has become my family’s favorite. Thanks for introducing us to new dishes.
I have been absolutely ADDICTED to this dish since your last video. THANK YOU for introducing this to me.
on the very day you uploaded the video where you first mentioned the tteokbokki recipe, i tried it, loved it and have been making it at least twice a week with a slight modification - I used broccoli instead of asparagus because that's what I had at the time lol thanks for the content as usual!
the texture is such a sensory dream for me, though its far too spicy for me. the woman who owned the only korean spot in my college town almost stopped letting me order them so i’d stop dying in the corner of her restaurant every few weeks
I know it is a little late, but I hope you see this. I use mild ssamgjang instead of gochujang in my sauce. Ssamjang has gochujang in it, but is much less spicy. I think it is more savory, but that may be because I can taste more than spice. It is traditionally used as a sauce for lettuce wraps.
You can add ramen noodles and boiled eggs as well 😋 *oops I should have watched the entire video before commenting. There's also another version of that got popular called Rose tteokboki. Also great vid might make it this weekend.
This has become my new favorite cooking chanel. It's familiar but new and creative which is rare with so many culinary content.
Ethan I really appreciate your videos and the effort you put into them. I especially appreciate how you've included the caloric breakdown. It makes tracking macros so much easier. Thank you so much and I have tried and loved your recipes.
I'd never heard of tteokbokki but as a lover of ALL Asian cuisines and gochujang, as well as your healthier mince/veggies variation, tomorrow I'll be making a trip to the Asian grocer. This was yet another fantastic video from a never dissapointing channel. Thanks Ethan!
Fav cooking channel on YT
All of these Indian, Pakistani, and Korean dishes have convinced me that Ethan grew up on the wrong hemisphere of the globe as a kid. :D
Tteokbokki has been the bane of my diet haha. It's easily one of my favorite foods and I make it all the time. Glad it's getting some love here!
Ah time to relax after a long day with my fav food youtuber.
Am I gonna make this recipe?
No.
But I watch anyway because it's Ethan ✨
To make mine slightly more healthy I add a bunch of shredded cabbage and carrot after the rice cakes (and frozen peas if I have them). Also recommend snow peas!
Adding the rice cakes to the air fryer is a nice touch as well, makes them kind of crispy
I also use maangchi recipe. In My country You can not find bonito flakes but i use dashi instead and add the kombu to Maje broth. I add thick slices of carrots, big chunks of onion ando Big pieces of peppers. And just an advice, use toasted sesame seeds, that's a life changing
I love Tteokbokki! You can also add other proteins, vegetables, my favorite is adding sweet potatoes. I can't wait for an episode on Korean bbq!
The first time I had tteokbokki was from my sunbasket food subscription and I fell in love. I'm so glad you reminded me of them, I will be making some as soon as I can find them.
Glad you made this video Ethan. I make Tteokbokki every few weeks, I usually have rice cakes in my fridge or freezer, and as you said, the gochujang and gochujaru are pantry stable. I love that it takes only 15 mins or so to make, and its very satisfying.
The last one, I've made it a few times and usually I end up simplifying it without using the soup base and vegtable mix. Still SO good. Love the texture of rice cakes!
I've never had beef nor asparagus in tteokbokki but it looks good! What we usually do is a packet of ramen noodles, bean sprouts, onions, fish cakes, and hard-boiled eggs.
I love how you genuinely love food from all over the world.
Thank you for saying addictive vs addicting!!
Awesome recipe!
Really love that you put up healthier, weeknight versions of a lot of these recipes with calorie and macro info! Side note - someone that makes a point of saying that the nutritional content / macros of a meal is good for them specifically as opposed to generally is someone that knows about nutrition and worth listening to!
Gochujang and the rice cake texture are just an incredible combo. Thanks for showing me this
did some improvising with broccolini. my rice cakes didn’t have seasoning packets so i used some oyster sauce for umami and a little Shaoshing wine with copious gochuchang and gochugaru. easy and quick and so deliscious! where has this been all my life? thanks for introducing this
Even though I am Chinese like Korean food a lot. They actually use much less ingredients the entire food options but delicious
Gochugaru and Gochujang have become staples in my daily cooking , esp Gouchugaru everything tastes better with this. Since im found out how healthy and heartly the korean cruisine is in cant stop make dishes from it. Also authentic Chinese Cruisne. And Garlic .... garlic baby ich can live with Garlic /Ginger Mix anymore , makes everything better to gigest and improved my bloodresults also my daily dose auf toasted Seasme seed Oil
So great to see I'm not the only one experimenting with Tteokbokki! If you run low on those ricecakes, the sauce also works great with any noodles.
FYI, the ricecakes are called Tteok, the dish made with the spicy sauce is Tteokbokki. ;)
I was thinking of making this sometime soon and now I see you dropped a vid on it. The world has aligned in my favour.
Nice video! Your healthy version reminds me of another traditional form of tteokbokki called gungjung ("palace") tteokbokki, in case you were interested.
Tteokbokki is one of the dishes i always hear different pronunciations for, but the second O isnt emphasized as much as it would seem. The best tip i can think of at the moment is that it should sound vaguely like "tupperware" when you say tteokbokki 😂
Thanks Ethan! I am Korean so I had all the ingredients in my refridgerator. Made your healthishy version and it turns out great! Thanks for sharing :)
My god never thought there would come a day where id be watching a ddukbokki tutorial from a non-korean man. How times have changed. great video 😊
The hottest food I've ever eaten was this dish in a little place in Seoul that was known for making it very spicy. I was hallucinating after finishing it. Best pain ever
I hope Koreans who saw this felt like this is a faithful reproduction, as a non-Korean I wanted to say I really appreciate you adding comments for people who are not likely to have some of these ingredients at home, or to use them often. If you hadn't mentioned that Gochujang keeps "almost indefinitely" in the fridge, I'd probably skip this recipe. Because you mentioned it, I went and bought all the ingredients yesterday, and will be making it tomorrow for the first time. Thanks!
4:40 that potato masher hack is going to be a game changer for me, I often make dishes based on minced meat and I always get frustrated over how much time it takes to break it up using a wooden spoon 😂
I love that you reference mangchi repeatedly. 👌 So respectful.
Duck-bucky! I love this stuff! I add Morningstar Veggie Sausage Patties, broccoli, fish cakes, and top it with a sunny side up fried egg -
You're sincere, Ethan. It's brilliant.
I just made it! I combined both methods, using the recipe from the first and adding beef and veggies and it was amazing. And easy. Spent about $30 but got enough to make it 3 more times (minus the beef and veggies) with about 3 servings each time. So it was $30 for like, 12 servings. Not bad!
Unrelated video idea-a guide to lesser know vegetables and techniques to use them. I feel like a lot of people understand basics like broccoli, asparagus, carrots and so on but I had to google radicchio and don’t know jack about radish, leeks, parsnips, and so on. Veggies are filling for their calorie count but intimidating to many Americans. Understanding how to use them, especially together, would be great.
Definitely going to try making this soon, my Korean friends keep telling me I need to try it
A+ for listing everything in grams. So much easier! Had some jjajang tebokki today. Love it. (-White Californian)
Whites don’t exist in California, you’re either black, latinx, or oppressive to the former
I would love to see more korean home cooking recipes (please).
I literally just ate this for the first time last night and now you have a video on making it
I love this dish. When I’m feeling lazy I just add a Tbsp of dashi flakes to the pot and forgettaboudit. If you add a whole package, you might want to strain it out to avoid bitter after taste.
I really like these weekly meal videos. Hook me up with more like this! I'm terrible at planning meals but this kinda video makes me want to get better.
once you start, you can never stop
my new favorite meal, thank you! And, now a fan of making my own dashi.
I'm moving to near an Asian supermarket soon, and I'm definitely going to try this! Thanks!
I heard that Westerners don't like the texture of rice cakes. I guess it depends on the person. Ethan's new tteokbokki recipe looks healthy and delicious. I'll try making it next time. from S.Korea
A quick and easy version of this is buy some pre marinated buhl-goh-gee from the Korean market your got your rice cakes. Get the meat started. Add a little extra water and then rice cakes. My grandma would have this ready for me every day after I got home from elementary school.
i lit rally had this for dinner last night! happy to see you talk about this lovely comforting meal
I want to get rice cakes so i don't eat so much wheat pasta, looks easy enough to heat up at work too. Im also getting the powder instead of the paste and going to mix it into a crushed tomato sauce to try. I like keeping canned tomatoes in my house for a quick pasta sauce and for tikka masala chicken curry.
I love eating dubokki but I can’t bring myself to believe that it’s healthy. Definitely feels more of an indulgence!
tteokbokki*, and it's healthy until you add the sauce, cause that thing has A LOT of sodium, and often sugar as well :D
For dashi broth you can make alternatives. These are more like hot fixes when you run out but you can just add fish sauce or oyster sauce to water. The key is you add the umami flavors to a dish.
Yay! Korean food. Thank you!
Yummo! LIKE the idea of adding meat & veg to it!
looks like a very diversified version of gnocchi with more lightness and puff.
Must try immediately.
The texture is so addictive!
Tteokbokki is the only dish that I crave daily without ever having tried it! Thanks for the video :D
I made this but with some chicken, broccoli, and chicken stock. Its hands down one of the easiest, best tasting meals ive made at home. I definitely want to revisit it with some dashi, especially with some fish and other greens. Also it got me thinking about how i could try to make a similar version of the sauce but with some kind of starch substitute instead of using the rice cakes to thicken the sauce.
Hold the phone. Using a potato masher for ground meat is going to save me so much time 😭
Love the higher protein and veg options. You've helped me make some awesome meals at the fire station! Thanks man!
If you don't have the rice cakes, you can use par boiled potatoes, FYI. Looking forward to your dashi vid, Ethan!
Would have liked to see the traditional sauce mixed with the beef and veg!
I've never seen that kind of fish cake with this. I like the ones shaped like a flat rectangle. I'm not a fan of the hardboiled egg. It tastes good but is a pain with chopsticks. These were the first street food snacks I ate in Korea and I still love them. There is just something about that spicy chewy snack that I love. Or maybe it's the msg lol.
Eggs a pain with chopsticks? Stabbing them works great for me.
Flat fishcakes are my favorite too
yeah ive never seen tteokbokki with round fishcakes, and i rarely see it without flat fishcakes at all lol
@@Flippokid that's what I wind up doing lol
Ty Ethan, now my stomach is burning and i cant feel my mouth.....but oh boy....I CANT STOP EATING THIS
Ethan invents Korean Hamburger Helper. :)
Mine too! Just discovered this dish recently, so comforting. X
Dude you are awesome. i dig your vids. you have upped my home cooking game. thanks and keep on keeping on.
The best selling item in an old Harvest Moon game - finally I know what it is
As a korean, i would add just a little teaspoon of sesame oil right before eating. Lovely tteokbokki♡
I absolutely love your spin on the traditional recipe! Can't wait to give this a try. Can you put the uncooked rice cakes in the freezer?
Hey Leela! I make this regularly and if I don't use all the rice cakes in the bag then I do freeze the rest. When you take them out later to cook them just make sure to soak them for a bit in room temp water so they can de-thaw a bit before cooking. I just soak them while I'm preparing the broth/sauce so it doesn't really take any additional time :)
i HIGHLY Recommend adding some tomato paste, if you want extra tang, or cant handle the spice! just adjust accordingly!
ill usually add oil > Tomato Paste+Gochujang in the oil and fry it off before adding the stock!
We serve this where I work and it’s very popular whenever we put it on the menu
this looks so good thanks for the tips
It's like gnoccis but with rice and spicy! Awesome! 😋
Hey Ethan! Not sure if other Koreans have chimed in but if you can add fish cakes, asian leeks, and cabbage in the traditional version so its nto as rice heavy. I sometimes even switch it out the tteok with konnyaku (sp?) so I can get the spice and no calories, although texture wise its not as great.
Your take on the dish is interesting, it kind of becomes a crossover with Pad Krapao Moo Sap minus the basil leaf
I like it with hardboiled egg. If you want veggies you can put them on the side.
PLEASE PLEASE PLEASE more Asian dishessssssss
Maybe black bean sauce for noodles or Banh Mi