0:50 The reason for soaking the TTeok (떡. rice cake) is to wash out the excess starch and let the Tteok become a bit soft so it will absorb the sauce better to incorperate.
I skipped the soaking the first time I made it thinking, "What's the worst that can happen?" My tteok cracked and was highly unsightly... Team Soaking Them 5ever
I got 2 amazing chefs with ways on how to make these amazing. My girlfriend has never done anything more then microwaving them and dipping them in soy sauce 😕
As a native korean speaker, Babish pronounces 고춧가루(gochugaru) and 고추장(gochujang) by far the most accurately out of all the foreign cooking videos I’ve seen. Great job!!
6:18 FYI, don’t use corn syrup. Instead use Korean plum extract, it has the same consistency as corn syrup with a better suitable sweet profile for Korean dishes.
@@Soveliss1986 You can make it at home, loads of recipes online. Or find it at any local Korean Market/Grocery store. If you can’t find any, then use sugar instead of corn syrup.
It was amazing that he made and introduced familiar food to Koreans with food ingredients that were so familiar to Koreans as a Korean in the foreign land that was lowered. Usually, it is common to buy tteokbokki and eat it, but the first recipe is really used when making it at home. I hope more people will eat tteokbokki and experience a new world. For that reason, I will eat tteokbokki tomorrow. HAHAHAHAH
She’s my fave because when I ask my mom how to make basic Korean stuff, she doesn’t use measurements. All of Maangchi’s recipes taste EXACTLY like what my mom and grandma make, it’s dope af
Yeah, but they both live in New York and he could have had her as a guest star drinking and maybe a jazz cigarette to lighten things up. WASTED CHANCE!!!
Never heard of her until Babbie mentioned her, but I miss all of the food I had when I lived in Korea and now I get to go on a Korean food binge because of her channel.
I like it best with ramen noodles and fish cakes. Brings me back to my childhood how my mom used to make it. Personally the cheese is a bit too much for me
I like it when Babish does stuff from scratch like this because it’s impossible to find certain “exotic” ingredients where I live. I can only dream of being able to buy premade tteok. Gochujang and gochugaru will also be difficult, but at least if I get the chance to go overseas to someplace where I can find it, I can buy it in bulk and have it last me a long time
You can add soo many things to your tteokboki! Popular add ins are fish cake, sausage, boiled egg, cheese, and so much more. Also, the stir fry version is called “tteokkochi” and is usually a bit of a sweeter sauce compared to the tteokboki :)
@@potatoqueen10 moreover "tteokkochi" (literal translation: rice cake on skewer) the rice cakes are deep fried to get crunch on the outside, then a sweet and spicy sauce/glaze is applied
I like tteokkochi much more than tteokboki :D I actually am not a big fan of tteokboki but I do like the fish cake add-on and dipping gimbap in the sauce
he does have the t whisk so ... maybe it's the large of the small wok range in his kitchen? to be completely fair .. I don't know what it is; but it's not actually a wok, either. *facepalm* Americans ...
@@ValeriePallaoro Its a stainless steel shallow wok, its a wok, just not a traditional one. Woks like this one are used in many kitchens, they are easier to clean, and do not require as much space as a traditional wok. A Wok is a pan designed in such a way that you can do that signature flip with the contents. Source: Chinese immigrant i went to college with, who was studying culinary arts.
Eh I wouldn't say carrots are common but cabbage is almost expected and onion maybe sometimes. Both veggies provide the sweetness that Babish is trying to add with sweeteners.
This episode really got me! Your tteokbokki looks just legit. Actually we, Koreans, hardly use glutinous rice flour to make tteok, so using regular one was spot-on! No one makes tteok at home, though. :) Toasted sesame oil seemed a bit overdone as this is a street food, but I am sure a lot of Korean moms would use it at home to make tteokbokki tastier and healthier.
As a Korean I 100% asian approve this Tteokbokki dish, thanks for sharing our most iconic snacks to the internet!! Love from Korea🇰🇷♥️ Ps. If you use a little bit of Korean instant ramen powder(especially Shin Ramien) that’s the secret cheat code for the ultimate Tteokbokki)
I love cheat codes. This is very cool to see made as street food, which is how I first heard about it, as a recommendation after watching some street food prep videos.
Ive had it *served* with ramen (legit Korean restaurant even!) Really need to make my own rice cakes tho since most premade ones have wheat flour in them ☹️
As a Korean it's way more common for people to make their own anchovy broth than to make their own rice cakes. But now that Andrew made a video on how to make tteok I kinda wanna make some myself lol
I did it once but like made the rice flour from scratch. It’s an exhaustingly long process but one I suggest at least once. The end result is lovely, and, tteokbokki aside, fresh rice cakes dipped in a bit of honey is delicious 🤤
Hey so I just had to ask a Korean person, but do you usually put 1/4 of a cup of Gochujang in it? When I use it I don't put more than a couple o teaspoons in. Might just be me being a weak sauce, but that seems like a lot
Hi!! If anybody is interested in adapting this to be vegan, use a large handful of dried shiitake mushrooms instead of the anchovies and dried shrimp, and opt out of the fish cakes! Also!! Many store-bought gochujangs have anchovy in them, but in my local Asian grocer, I actually found one that had “vegan” right on the label, so you might be able to find one too.
So happy that Maangchi got a mention in this recipe! My family really loves the fried version because it's crispy and chewy, but rose tteokbokki is a close second.
Dude Andrew, kudos to you for making your own rice cakes. I'm Korean and not even my grandmother made her own rice cakes!! You seriously went the extra mile on this one!
Can I just state, from your square space website, how much I appreciate that you have your cookware list. I am newly moved away from my parents kitchen starting from scratch and seeing the utensils I want with no name always frustrates me, but you have made it so much easier for me and have made my time in the kitchen even more fun! Thank you
As a native Korean, I've NEVER seen a Korean who makes his/her own Tteokbokki rice cakes (people make other types of rice cakes at home especially using a rice cooker or steamer but rice cake for Tteobokki is NEVER EVER EVER homemade because the store-bought Tteokbokki rice cakes are very easily accessible, cheap, and high-quality. The broth/dashi Andrew made was completely legit and authentic but the fish cakes weren't. Those fish cakes he used look like they're from some other Asian country used in non-Korean cuisine. You can use it if you like it, but there are Korean fish cakes specifically made for Tteokbokki. Other than that, it's awesome to see a Korean recipe on this channel!
@@JessicaSantos-xk1ic you can get the flat rectangular sheets of fish cake that are often made in Busan in Korea (they sort of specialize in seafood there). You can find them in the frozen aisle and cut them into triangles
but rice cakes arent easily accessible to everyone in the world also some people would prefer to make it themselves instead of order online for super expensive and questionable quality
While I appreciate all the culinary experience he shares with us, i cannot be more appreciative of him pronouncing foreign ingredients “more correctly” than other channels. It really shows how much effort he put into his cooking and how respectful he is to foreign countries
@@he4rt5 if he doesn't know the correct pronunciation or people say it a lot of different ways he changes it up a lot to try to get it right for everyone watching :)
Korean here, Andrew is more Korean than I am. I would never make my own tteok. The initial tteokbbokki recipe is legit, but I would say it needs more sugar and spice. Lots of people like it with cheese or fish cakes. Soondae and gan as a side as well.
My entire family watched this together for the first time and my parents both said you made this amazingly well! Video kept getting better and better. The only thing we all wished you added was a hard boiled egg! Lol but you totally nailed technique!
Dude... I’m a Korean. And so I have lifelong experience about ddeok. Though, it’s the first time I saw someone make rice Ddeok from scratch and without help from mill. Respect.
2:13 There's a kind of debate btw Koreans about what kind of rice cake is more "legit" when it comes to making 떡볶이. Some prefer 밀떡(rice cake made of flour) and the others prefer 쌀떡(rice cake made of rice powder). -떡볶이 enthusiast
the ones made with rice are real soft and tender while the flour ones have more of a chew to them. There isn't much of a flavor to them as the flour/rice cake is there for texture and to serve as a sauce delivery vehicle
@@obliviouslyartful7230 Oh I do. I like 밀떡 over 쌀떡 slightly, because there is more cheweness to 밀떡. But usually if there’s a 떡볶이 in front of me I just have to have it no matter what kind of rice cake is in it.
@@obliviouslyartful7230 Rice cakes made with wheat flour mixed in generally carry an impression of "lower quality" among those who are ddukbokki enthusiasts (they are cheaper to produce) - some street food stands will actively advertise that they use pure rice flour dduk to encourage more customers. There's also some national pride wrapped up in that, but I won't go off on that tangent. Personally I prefer the pure rice flour rather than that mixed with flour because the texture is softer and more to my taste.
was a big issue in ancient times, fisheries and associated business’ smelt so bad they had to be located at least a certain amount of distance away from main housing areas
Hi! You probably won’t see this comment but garae dduk which is the rice cakes that you use for tteokbokki is actually not made with glutinous rice flour. They are traditionally made with wet rice flour (japanese/Korean short grain or medium grain rice). Thanks for making an awesome Korean recipe!
Man i got into cooking Korean food during the pandemic and this is one of my favorite things to eat , just after Budae Jigae. If your up for it cover your Tteokbokki in mozzarella cheese and hit the cheese with a torch to get it nice and bubbly its an instant upgrade.
Lifehack: if you want to make the dashi broth they also sell pouches (like giant teabags) of the anchovy/seaweed that you can easily boil with water and take out!
@@tigertoxins584 It's for convenience, and they're literally just korean/japanese pre-assembled pouches of the anchovy/kelp so it *is* making dashi. Some people aren't familiar with/don't want to pick out anchovy bits so they won't try the recipe, but since the pouches are all ready to go they can easily use it without needing a strainer too (extra dishes). I'm just giving an easy alternative for beginners who also don't have the powder version, you can stick to buying the kelp and anchovy seperately and sorting them if you want to!
@@potatoqueen10 the tea bag just seems like extra steps, I guess there's nothing to really complain about considering they're probably made of cellulose right? I had the odd notion that the bags weren't biodegradable for whatever reason..
You NEED to add the fish cakes in there, and optional but the instant ramen noodles in it as well Also goes well w/ Soondae on the side (Korean blood sausage)
I know the sheet-style fish cakes are traditional for tteokbokki but my one experience buying the dish restaurant made, was that those thin sheet fish cakes didn’t agree with my American plalate. They had a little too strong of a dried fish flavor that was kind of off-putting. Yes I know that sounds odd, considering the dashi is made with dried anchovies, but, yeah. Removed the fish cakes and it was delish. I’d definitely go for the other add ins - cabbage, green onion, ramen, sausage, cheese, etc. but the fish cakes are rather an acquired taste.
when I lived in Queens, my neighbors upstairs were korean, we'd go to eachothers house to hang out- this was the first korean food I ever tried, cooked by their mom.
im korean so ill leave comments as im watching. just keep in mind that my taste is *slightly* different than the average korean, but it doesnt vary that much
@@Emperorerror This is the basics w/ babish series - different than the binging w/ babish. Binging is more for recreating recipes, basics is, well, for de basics.
@@MetallicPyro That's what I'm saying. Basics isn't basics anymore - it's just any food Babish wants to make that ISN'T from a TV show (i.e. not binging)
Just tried this recipe TWICE. One where I soaked the rice cake for 10 minutes and another where I did NOT. Found out that you don’t need to soak them!!! They still come out nice, chewy, and delicious 🥸
We have something similar in Poland called "kopytka" which means literally- little hooves, but made with potatoes and served with a bit of metled butter and breadcrumbs.
Cooking gnocchi in a sauce until the sauce is reduced sounds awesome. Be sure to read your comments section. One idea becomes a dish but that idea is made of thousands of little inspirations.
Just tried tteokbokki at home for the first time tonight after getting into some Korean shows on Netflix and drooling over the food and drinks they all have. I'm going to keep this on my list of regular foods.
@@VeryTastySoup87 after a little looking around, you literally have a playlist name "Anime", you don't have the right to speak about this matter edit：for anyone in the future, this "VeryTastySoup" guy did have a "Anime" playlist, though he has hidden it due to me using it against him
Much like with mochi, I recently discovered that you can make tteok with steamed rice, a bit of pounding, and a WHOLE lotta kneading. I am going to try this out in the stand mixer with a dough hook to see if that also works, seeing as how Spoonies like me don't often have the ability to knead for 2/3s of forever. I will update when I figure out if it works.
Literally went to the asian market the day before and got everything i needed to make this and like 4 dufferent packages of the rice cakes. Was gonna make some for lunch and went to look for a quick recipe,he posted the video an hour before. I was so happy.
@@alex-nm8em There is a significant scene in the first episode where Gi-Hun buys his daughter Tteokbokki for her birthday after he gets pickpocketed. It is very specifically a Squid Game reference. Quit spazzing out.
nooo what happened to the new intro music? I LOVED HIM *edit* Really loved that extra 45s at the end... weird my only comments were on the intro and outro hahaha
This video is awesome. He is showing how to make the legit Korean tteokbokki. My mom used to make tteokbokki almost same way. She added cabbage and onion to this recipe. You can also add sausage or minced meat for more flavor.
