Hi Helen I tried cooking gungjung tteokbokki and was wonderful taste great one little mistake ilove hot and spicy 🌶 food this one was sweet next one would be my favourite taste.Thanks again.
Hi @Wellington Singh Thank you for trying out my GungJung Tteokbokki recipe👍 Since you love hot and spicy food, try these, if you haven't already seen them: Kimchi Stew (Kimchi-jjigae: 김치찌개) Recipe & Mukbang with PORK BELLY ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uuhpkYJOlRw.html Spicy Fire Chicken w/ cheese (Cheese Buldak: 치즈불닭) 🌶️🔥AUTHENTIC Korean Fire Chicken RECIPE + MUKBANG ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tIKVtaApBiw.html Spicy Rice Cake (Tteokbokki 떡볶이)+ Ramen (RaBokki 라떡볶이)+🌶SPICY MIXED RICE Recipe + Mukbang ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_LjgPsLK_a8.html Soft Tofu Stew (sundubu-jjigae: 순두부찌개) w/ Seafood & Pork RESTAURANT-STYLE ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--hMYiKQv9Ks.html Here is the SPICY Korean Recipe Playlist: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_KpdZfD7et4.html THANK YOU SO MUCH FOR WATCHING MY VIDEOS🙏🙏🙏
I have frozen rice cake flat disk, should I thaw first and then soak in cold water? Or should I thaw and soak in cold water? And if they are round flat disks do I soak for the same amount of time or less?
Phoenix👋 If the rice cakes are frozen, let them thaw out in the fridge over night in the package OR open up the package, let it thaw out in room temperature, then soak in cold water before use. For oval flat cut rice cakes, soak them a few minutes less than the cylinder cut ones. Here is my written Non-Spicy GungJung Tteokbokki recipe. www.modernpepper.com/post/royal-palace-rice-cake
👋Angelika King👋. Great questions👍 This dish is best enjoyed freshly made BUT if want to freeze it, I recommend freezing it immediately, after it cools down to room temperature (gently pack it down in an airtight container, put a layer of plastic wrap on it as a protective "skin" to keep the moisture and flavors contained). When reheating it, add 1 Tbsp of water or so. As for the frozen rice cakes, bring it to room temperature first, then let it soak in COLD WATER for less than 10 minutes. Now, if you buy freshly made rice cakes (made daily at a local Korean grocery store), no need to presoak in water before adding it to the dish you are making. Hope this helps. Please do lmk if you have any questions🤗
Hi Papi Chulo! Actually, YukGaeJang recipe is coming in a few weeks. I LOVE having YukGaeJang, especially on cold evenings 🤗or as hangover remedy🤪 Thanks for watching! Looking forward to cooking with you!
Hi KUUIPO PAKALOLO👋. Here is my Tteokbokki/Rice Cakes w/ Cheese, but leave out the GoChuJang, if you want to make it non-spicy or just add a little. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7V-BFgsV84o.html Thanks for cooking Korean food with me🙏
Helen dear hello I'm 75yr young aunt....plz do intro K. fish dishes. Why don't u start using large salad mixer Fork Spoon instead of hands n gloves & press it now 'n then or have one ingeniously made . I use Stevia jaggery or brown sugar... Has more depth & healthy2. Refined sugar 'n flour is like poison. Laou chu or gin voda is better than mirin in some dishes . U can introduce it ... why not. I'm now in kolkata , Bengal . So how n 'where can i buy yr K. stuff...? plz 🙏🌷🌶
