How to Cook Tteokbokki (떡볶이)
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00:00 (music)
00:20 Hello everyone!
00:22 Kpop TV!
00:24 So what we have for you today is street food and what is arguably the king of street food.
00:30 It is...
00:32 Tteokbokki!
00:34 Yeah!
00:36 And also to go with it, we have...
00:38 Mandu!
00:40 Gukmandu!
00:42 So we have this combo for you today and we are going to show you how to make it.
00:46 And also as a special thing, what we tried to do is...
00:48 Make tteok-kkochi!
00:50 Which is a secret that's going to be revealed in a bit, so don't look around.
00:53 Everyone has a little special memory about street food.
00:56 Whether it's like me, who has a couple thousand won in my pocket.
00:59 You know, maybe five dollars or so USD.
01:01 And just rushing to the stands after school to grab some tteokbokki or whatever.
01:05 Or you know, getting a slice of pizza, hotdog or whatever on a cold day.
01:09 Everyone has that special memory.
01:11 And to make it a little less harmful for your arteries and heart,
01:14 and to bring the same taste in home,
01:16 we're going to show you how to make the king of street food, tteok-bokki, in your very own house.
01:20 What you're going to need is similar to what we had last time,
01:23 but just a little tteokbokki more ingredients.
01:25 Of course, you're going to need the tteok, the rice cake.
01:28 And make sure you put it in water so it doesn't crack and defrost properly.
01:33 Anchovies as always for the broth.
01:35 And you're going to need fish cakes.
01:37 Any would do.
01:38 And of course, as always, all of these are available at your local Korean supermarket.
01:42 For the sauce, you're going to be needing about 30 grams of sugar,
01:47 30 grams of red pepper powder,
01:49 the good old red pepper paste,
01:51 and Asian's best friend, the oyster sauce.
01:55 Alright guys, as always, we are going to be needing some broth.
02:00 And then, dried anchovies.
02:03 As I said last time, if you get a couple, then it should last you a very long time.
02:07 So,
02:08 remember I have small hands.
02:16 I don't know, just throw a handful in there.
02:18 And then start the fire.
02:20 And wait.
02:25 I'll see you in 20 minutes.
02:27 So after you make the broth, then it gets really simple from there.
02:30 You just throw in all the sauce, throw in the tteok, and then you just let it simmer.
02:34 So let's just show you how to quickly make the sauce.
02:36 Right, so the 30 grams of red pepper powder goes in.
02:44 30 grams of sugar goes in.
02:46 About 2 tablespoons of red pepper paste, gochujang goes in as well.
02:53 Goes in.
03:05 Goes in, and then,
03:12 as we were saying before, Asian's best friend.
03:14 People usually do this, but no, I'm going to be original Korean and do that.
03:19 Street life, I'm sorry, what am I saying?
03:21 It's the hat.
03:22 This makes me go all shabby.
03:25 It's safe, you know.
03:30 The replacement for this oyster sauce is the jjajangmyeon sauce.
03:37 The base for that, so, you know, about a two and a half.
03:41 No, sorry, one and a half.
03:43 And then you just mix that.
03:48 It's going to be mixing, mixing.
03:51 It's ready, the sauce should be ready to go, because, you know, I'm going to stir it more in there.
03:55 So, there's some other stuff you can put in.
03:58 I mean, the thing is a fish cake, which is really popular.
04:01 So,
04:02 cut that open.
04:05 Do you like fish cakes?
04:09 Yeah.
04:10 Then you're, uh,
04:11 then you're a birthday fish.
04:15 See what I did there?
04:16 So, it's just, I'll use about that much.
04:18 You know, just cut that.
04:20 You guys remember, always use a sharp knife for things like this happen.
04:25 Imagine that was your hand.
04:26 Yeah, you wouldn't want that to happen, would you?
04:28 Exactly, so.
04:29 As Gordon Ramsay would say, you always use a sharp knife.
04:32 It's less embarrassing the second time, but still pretty embarrassing.
04:36 (Gordon Ramsay's knife cutting)
04:41 That should be good.
04:42 So, fish cake's good to go.
04:45 Tteok, good to go.
04:46 And then we're just going to pour the sauce in that we made.
04:49 Into a more of a large pan.
04:53 Fire it up.
04:55 Just let it start to boil, and then we're just going to throw everything in there and just keep stirring.
05:04 Alright? So, I'll see you again when it starts boiling.
05:07 Alright guys, so this is all pretty foolproof, but just in case.
05:11 Um, a good way to tell when it's boiling is when it starts boiling.
05:17 Because see right now, it's starting to bubble up, and then you can see like, you know,
05:22 smoke, uh, rise.
05:25 And then when it's at the hottest temperature, then you just throw everything in, and then when it's simmered,
05:31 and then because of the tteok's like, the riceness, it's going to get thick.
05:35 So, even if it looks really watery right now, don't worry about it, and just be patient with it.
05:40 Alright, so it's bubbling, and you can smell the steam, and it smells pretty good by the way.
05:46 Then, you know, it's ready, then you can put in all the other things, you know.
05:50 Just grab the tteok, the rice cake, and then just put that in, you know, relatively close so it doesn't splatter all over the place.
05:57 And scare me, sir.
06:00 And then the fish cake goes in as well.
06:03 And here you could go like, uh, basically anything else, you know, if you like vegetables, throw like cabbage,
06:10 uh, big onions, or, uh, eggs, or whatever is fine, but we're going to make the basic street food style, you know, little bit cheap ones.
06:20 And just remember, if you don't want it to stick together or chunk up in any way,
06:25 just give it a couple stirs here and there while it simmers.
06:29 So after about 15 minutes, 10-15 minutes of sitting there, then, you know, it looks a lot more thicker,
06:35 and then if you know what tteokbokki looks like, there you go.
06:39 So that's ready, and then as we said, we're going to try a bit of a combo that goes really well with tteokbokki.
06:45 So we're going to try gukmandu, fried, pan-fried dumplings, and then the pan-fried skewered ones as well.
06:52 Alright, so we're just going to put this aside, and we'll quickly show you how to make that as well.
06:56 While the tteokbokki is cooking, we're going to swivel to the other side of the kitchen,
06:59 and then we're going to show you how to make the skewers and the pan-fried dumplings as well.
07:04 And these are really simple, you know, let it fire up.
07:07 Bit of oil. This is oil, right? Sorry, it's not my kitchen.
07:14 Yes.
07:15 I don't even know what I'm throwing in. This could be like, I don't know, whatever for...
07:21 Okay, a little bit more.
07:25 You can use a small pan for this, no problem, and then you just, you know, throw it on there.
07:29 And as always, just keep manning it, don't just throw it in there and ignore it.
07:34 So make sure it doesn't stick.
07:36 When the outside is crusty, and it looks like it's well cooked, then you know it's good to go.
07:50 Like that, yeah, look at that.
07:54 Now it's mandu time, you know, just re-oil.
07:56 It's nice and oily, so it doesn't stick.
08:00 How many do you want?
08:01 Five.
08:02 You're going to take about a tablespoon or two of water, splash that,
08:10 and it is going to like, the oil is going to start like, splattering out like crazy,
08:13 so have a paper towel ready to cover it.
08:15 And always be careful when you're working with the kitchen, because it's hot and dangerous.
08:19 Okay, so water is actually going to go in.
08:21 And quickly cover.
08:25 And the process of this should take about five, six minutes, maybe eight,
08:35 depending on how hot or powerful your stove is.
08:38 So, you know, have it covered, make sure you stay safe, and then check every once in a while,
08:44 be careful, and enjoy your mandu.
08:48 Okay, so what I'm doing right now is I'm just using a food brush,
08:51 and I'm just coating the sauce on the skewer ones.
08:54 Alright, so just garnish at the end with a little bit of green onion,
08:59 and then, let me show you.
09:02 There is our final product.
09:05 You know, much thicker sauce, nice and coated tteok, and the fish cakes as well.
09:12 And now it's complete.
09:13 The taste of streets in your very own home.
09:15 Your tteokgukki, tteok-kkochi, and guk-mandu combo.
09:19 Yum.