I always do supper on Fridays and Saturdays for the FOH/bar team cause they end at 3am. In a way this is a good challenge for me as i usually have to plan the week before when im ordering from suppliers for the next week. Being a 2 man kitchen team, FOH and managers know how much i love this place & my impact.
For Friday and Saturdays my shift is 5pm – 3am. So by 10pm ill be alone and would have prepared my mis en for staff supper. By 11pm i would have already cooked it so the team can rotate breaks from 11+ to 2am. I usually prepare stuff that can hold well at room temp for a few hours.
BTW CHEFS im open to suggestions because i do something different ALL THE TIME. There will come a point i run out of ideas and eventually recycle lol
by Jordyy_yy
25 Comments
Many shapes.
Suggestion: cottage pie with a pastry top.
https://preview.redd.it/htifb31apm2g1.jpeg?width=1206&format=pjpg&auto=webp&s=98442758abf123102f9f50178b5b7306f5045991
I can’t help myself when I see chives anymore. Dish looks amazing though. Edit: chives or green onions
The best Tteokbokki I’ve had, while perhaps not as traditional, has a thicker broth so it sticks to the contents better.
Suddenly I need nothing more than tteokbokki with sausages. That looks incredible!
I’m unfamiliar with that…What am I looking at here?
Edit: also if someone could hit me with a phonetic pronunciation I’d be grateful.
Buying a plane ticket
Im sorry guys btw if this is decently received lmk if you want the recipe im doing service alone now so give me awhile chefs
I just recently made tteokbokki for the first time at home and almost cried when I tried it. Such an amazing comfort meal.
Fuck yeah, I’d inhale that tray! It looks delicious
Looks good chef, but you need some soondae and modem twigim on the side 😃
Let me reach into my phone for a scalding handful of that please. This reminds me i need to make a trip to HMart for them big ole fresh ddeok
Is that what this looks like. I’ve been reading a book with tteokbokki in the title.
This looks fantastic!
Love how that stuff tastes but not a fan of the texture
The bear from Star Wars?
Yes, chef, I would love the recipe!
Following for recipe holy shit
I was super excited to try this dish, as I’m currently obsessed with Korean food. Eating it, cooking it, the whole nine yards. I tried it last week though, and was not a fan. It still makes me sad.
I want to be a fan 😞
Sweet Jesus that looks heavenly
I’ve never had tteokbokki, I’m in the UK and haven’t seen it available anywhere until very recently.
I’d love a good recipe if anyone has one they recommend? I don’t know what to even look for when googling hahaha
Okay chefs heres the rough recipe, please according to your instincts alter however you want. For those not in the industry or not confident feel free to ask me
So basically stock : rice cake ration is 1:1
For this family meal portion it was
– 4L of bonito ( i used bonito powder ) & kombu stock get that simmering
– in a mixing bowl combine 10 cloves of minced garlic, 150g of gochujang, 30g gochugaru, 50ml mirin, 80g soy sauce.
– take note that this is the base sauce always taste as you go. With that said ,once kombu and bonito has released their flavours about 30mins take out the kombu
– pour your sauce into the stock and make sure everything melts.
– once everything is nicely incorporated taste and adjust seasoning. For me i had korean corn syrup on hand which was the secret weapon to elevate this recipe. To get that nice subtle sweet and gravy like texture once done. If you cant find corn syrup you can use brown sugar for that extra richness and sweetness ofc.
– Rice cakes if they are frozen soak them in warm water for 30 mins, if they are thawed and from the chiller lightly rinse to ensure they dont stick.
– once that’s settled pour rice cakes into pot and turn heat down to a low simmer. If you boil the rice cakes too hard they will break apart. So low simmer and slowly let the starches release to naturally thicken the pot.
– after 15 mins of simmering add in your fish cakes and sausages if you like. Simmer for an additional 10mins to ensure ingredients are warm.
– at this point do not worry if its too watery because the rice cakes will soak up and continue to thicken the liquid.
– i would reccomend to put it in a hotel pan or flat container.
– finish with sesame seeds, sesame oil and scallions
u/Jordyy_yy the sausages blew my mind! It’s such a great dish to begin with but man, meat AND fishy bits?
Hey, did you make the dried fish stock first?
stop. i can only get so erect
Damn that looks good chef.
Suggestion: poor man’s coq au vin. Just chicken thighs and drummies with carrot, celery, onion, bunch a garlic, and dried herbs in a hotel pan. Bonus points for some mushrooms.
Toss some stock and wine over it and roast that bitch. Serve with mash or egg noodles.