Comments on: Spicy TteokBokkI

By: Anna

Anna — Fri, 13 Apr 2012 15:20:24 +0000

I’ve made this recipe so many times now – so addicting! Thank you for sharing this recipe!

By: KoreanMutt

KoreanMutt — Fri, 10 Feb 2012 23:40:35 +0000

Aeri! Every recipe I’ve tried from you has come out so good! You are my savior…I gave up on Korean food for a while.
For this recipe, though, I used the sliced ddeokbokki (the one you would normally use for ddeokguk) because that is all I had, and it was great because it soaked up the flavor faster. And I also used less gochugaru and instead used half of a shin ramen flavor packet because I have a friend who told me that that was her secret ingredient haha. It turned out too spicy but sooooo yummy!
Thanks so much!

By: Jannah

Jannah — Tue, 29 Nov 2011 05:25:38 +0000

Hi , I followed the steps on how to make sticky rice cake , for making TteokBokki , and im wondering other than using the dough machine , what other ways can i knead the dough throughly ?

By: karen chen

karen chen — Mon, 19 Sep 2011 00:08:24 +0000

i try to cook the instruction you’d showen. but i think my rice stick has no taste. the taste didn’t through inside to rice stick.

By: Aeri Lee

Aeri Lee — Fri, 16 Sep 2011 00:37:40 +0000

hi Cynthia,
You can keep the rice cakes for a long time.. like more than a month.. Yes.. freeze the sauce can be short cut for the cooking..but when you thaw the sauce.. it will take time..and I didn’t understand exactly.. how you have left over sauce ?? you mean.. after cooking the tteokbokki ?? for the great flavor.. fresh sauce will be the best..

By: Cynthia

Cynthia — Tue, 13 Sep 2011 15:18:57 +0000

Hi, Aeri..Well done!!!i love ‘Aeri Kitchen’ very much..I’m just curious about something..1st, how long can I store my rice cake in the freezer? 2nd, about the sauce, can I store them in the freezer too if I can’t finish them or is there any other way to preserve them??look forward for ur reply, thanks Aeri

By: Aeri Lee

Aeri Lee — Tue, 13 Sep 2011 00:38:50 +0000

hi KristiSeng.
안녕하세요, 귀여운 학생. ^^ hehe
about your question, if you skip fish cakes and kelp ..especially fish cake.. you will lose good flavor.. so my suggestion is.. do you have korean instant ramen noodles ?? if you do.. they have spicy pack in it.. add some of the powder to the broth for your tteokbooki instead..it will give extra good flavor to it when you skip fish cakes and kelp.. and you don’t have to add oil to it.

By: KristiSeng

KristiSeng — Wed, 24 Aug 2011 00:35:55 +0000

안녕하세요 선생님! ᄏᄏᄏ I dont have the fish cakes or kelp so can i just do without the broth, and use oil instead? If so, what oil do use? Can i just use corn oil?

By: Adriana

Adriana — Fri, 29 Jul 2011 00:26:31 +0000

Hello, I just wanted to tell that I am a fan of Korean dramas and movies and I always see them eating tteokbokki, I wished I could of had the chance to try some while I was in South Korea this past decemeber but thanks to you I will try to make this on my own and I hope it comes out good. Thank you for all the recipes and God Bless You!

By: Aeri Lee

Aeri Lee — Wed, 13 Jul 2011 16:21:43 +0000

hi dita,
I will add it to my list .. thanks