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.
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Essential Korean dish
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Our most important grain
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Consider these mains
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Good for your health!
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This is precious tteokbokki because it’s made with your homemade garaetteok! It looks very delicious!