Derp. Forgot the description and too late to edit. Napa cabbage, thin sliced tritip, tofu, spam, green onions, mushrooms, and I tried some cheese on top.
I had the noodles on the side to keep it gluten free for my wife. We’re obsessed with this dish as of late. We’ve also made it using st Louis style ribs which also turned out amazing.
Edit: and the rice cake thingies! Those are mandatory. Tteokbokki.
Edit 2: RECIPE
* 8 cups of chicken stock (I used chicken broth bouillon powder plus 8 cups of water) * 4 tbsp gojucharu (korean chili flakes) * 4 tbsp mirin or Korean plum syrup * 2 tbsp soy sauce * 2 tbsp sugar * 1.5 tbsp gochujang (paste) * 2 tsp black pepper * fish sauce to taste (i like 8-10 shakes of the bottle) * tteokbokki (as much or as little as youd like). These take about 10-15 min in the simmering pot to get soft and chewy. * add whatever veg, protein, etc you want to this.
This is a guideline. I use this as a starter and adjust based on how I feel that day. I often add more mirin, sugar, fish sauce, and often a couple pinches of coarse salt.
These days, it’s make the broth / soup portion first, add protein, tofu, tteokbokki, and let things summer fir 45min so the proteins get soft. 10-15 min before im ready to eat i add the mushrooms and vegetables. Adding the veg like I have in the pic looks nice and all, but they end up overcooking.
LubaUnderfoot
My husband and I love this dish, too 😊
RodMunch85
Had this the other day myself but didnt use tri tip
It was hot dogs and spam
TwistOk6640
This looks delicious!! We will have to try it.
Fuzzy_Welcome8348
Looks awesome! Nice job
Spicy_Weissy
I freaking love all the post war food that comes out of SE Asia.
crazyhobbitz
Can you please give a recipe? This looks insanely good
9 Comments
Derp. Forgot the description and too late to edit. Napa cabbage, thin sliced tritip, tofu, spam, green onions, mushrooms, and I tried some cheese on top.
I had the noodles on the side to keep it gluten free for my wife. We’re obsessed with this dish as of late. We’ve also made it using st Louis style ribs which also turned out amazing.
Edit: and the rice cake thingies! Those are mandatory. Tteokbokki.
Edit 2: RECIPE
* 8 cups of chicken stock (I used chicken broth bouillon powder plus 8 cups of water)
* 4 tbsp gojucharu (korean chili flakes)
* 4 tbsp mirin or Korean plum syrup
* 2 tbsp soy sauce
* 2 tbsp sugar
* 1.5 tbsp gochujang (paste)
* 2 tsp black pepper
* fish sauce to taste (i like 8-10 shakes of the bottle)
* tteokbokki (as much or as little as youd like). These take about 10-15 min in the simmering pot to get soft and chewy.
* add whatever veg, protein, etc you want to this.
This is a guideline. I use this as a starter and adjust based on how I feel that day. I often add more mirin, sugar, fish sauce, and often a couple pinches of coarse salt.
These days, it’s make the broth / soup portion first, add protein, tofu, tteokbokki, and let things summer fir 45min so the proteins get soft. 10-15 min before im ready to eat i add the mushrooms and vegetables. Adding the veg like I have in the pic looks nice and all, but they end up overcooking.
My husband and I love this dish, too 😊
Had this the other day myself but didnt use tri tip
It was hot dogs and spam
This looks delicious!! We will have to try it.
Looks awesome! Nice job
I freaking love all the post war food that comes out of SE Asia.
Can you please give a recipe? This looks insanely good
Recipe?
Can you please post or dm the recipe??