You got a recupe for that delicious dish?
this post was submitted on 22 Mar 2025
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It is based ob the recipe the book "The Wok: Recipes and Techniques" by J. Kenji López-Alt, so I don't have a link that I can share.
Is there a difference between this and regular tteokbokki? We make the typical style at home (gochujang, soy sauce, honey/sugar) but add a bit of sesame oil and use a variety of fish cake/balls so it’s more filling.
This "Gungmol" version has most of the same ingredients, but also some stock, so it becomes a bit more saucy and stew-like.
I would eat that.