Yesterday evening, I ordered Yeopgi Tteokbokki.
When people hear “Yeopgi Tteokbokki,” don’t they usually think of it as a very spicy tteokbokki?
I always order the least spicy option, called “Mild (Kind) Level.”
It’s not spicy at all—I can just enjoy the delicious flavor of the sauce.
And of course, tteokbokki wouldn’t be complete without fried sides.
Crispy roasted seaweed wrapped around a mound of rice, topped with pa muchim (파무침) — spicy scallion salad — is one of those simple Korean combos that just works . You scoop…
I bought a lot of canned spicy tuna in Korea and brought it home. I stir-fried the spicy tuna with rice in a pan and topped it with cheddar cheese. These days,…
The trio: Hobak Seolgi (pumpkin rice cake) – soft & subtly sweet Tongpat Chal Wan Du Tteok (red bean glutinous pea rice cake) Hobak Injeolmi (pumpkin powder-coated rice cake) – my absolute…
My mother made me her special signature Stir-fried Rice Cakes . The sauce tastes similar to the classic Tteok-kkochi (rice cake skewers) sauce, and it’s loaded with wheat rice cakes, quail eggs,…
I actually liked the plant balls that come with the kimchi fried rice more than the regular meatballs.
I made vegetable and bacon fried rice with carrots, zucchini, eggs, and bacon. After it was all cooked, I pressed the rice firmly into a bowl and then flipped it onto a…
Please leave a comment
Comments (0)
Join the Taste Korean food community and add comments.