Tteokbokki with homemade garaetteok

I made delicious garatteok using frozen rice flour and used that to make this tteokbokki! I don’t keep anchovies or kelp in my pantry, so I made the stock with dried mushrooms and gim seaweed. My sauce ended up very watery but very delicious! I added lots of mung bean sprouts to the tteokbokki and served it with kongnamul-muchim on the side. The meal was very filling and I can’t wait to make it again! It was a fun activity to make with friends.

The recipe for Tteokbokki is here!

One Comment:

  1. Maangchi New York City joined 8/08 & has 12,045 comments

    This is precious tteokbokki because it’s made with your homemade garaetteok! It looks very delicious!

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