Tteokbokki street stalls in Korea seem to have this bright red – how do you achieve this colour at home?
by Cautious-Ostrich7510
5 Comments
mrsgordon
Try using fine gochugaru instead of the coarse kind? I know what you mean though, the tteokbokki in the street food videos turn out a much more vibrant red than what you see in the home cook videos.
jae343
Fine gochugaru and corn syrup will create that consistency and color
NoUsual3693
Gochujang is what primarily gives the sauce its color, while the gochugaru adds heat. If it seems watery, just cook it down longer until the right consistency.
Also. Some gochujang can look darker in color, especially if itโs older, it can take on a darker hue as opposed to being a vibrant red. Cooking it down in that case wonโt make it any brighter but it will still be delicious ๐
MoonMoon_86
it’s more about sweet than spicy. if keep boiling it, broth(?) becomes more red and sticky.
5 Comments
Try using fine gochugaru instead of the coarse kind? I know what you mean though, the tteokbokki in the street food videos turn out a much more vibrant red than what you see in the home cook videos.
Fine gochugaru and corn syrup will create that consistency and color
Gochujang is what primarily gives the sauce its color, while the gochugaru adds heat. If it seems watery, just cook it down longer until the right consistency.
Also. Some gochujang can look darker in color, especially if itโs older, it can take on a darker hue as opposed to being a vibrant red. Cooking it down in that case wonโt make it any brighter but it will still be delicious ๐
it’s more about sweet than spicy. if keep boiling it, broth(?) becomes more red and sticky.
๊ตต์๊ณ ์ถ๊ฐ๋ฃจ์ ๋์์ ๊ณ ์ด๊ณ ์ถ๊ฐ๋ฃจ(๋์ฑ ์๊ฒ ๊ฐ๊ณต๋)๋ฃฐ ์ฌ์ฉํ๋ฉด ์ ๋ ๊ฒ ๋ฉ๋๋ค , ์ค๋ ์ ํญ์์ ๋ณธ์์์ด ์ฌ๊ธฐ์ ์ฌ๋ผ์ค๋ค๋ ใ ใ