Tteokbokki Recipe : Easy and Quick Tteokbokki 초간단 떡볶이 만드는법

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Hi guys!

Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!! 
I’m having so much fun visiting my home country and it can’t be better than this! 

If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!! 

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So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!


I’ve shared my favorite way to cook tteokbokki before.









I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together. 

So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!

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The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles! 

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Yes, I said ramen noodles!

It totally works! Even udon noodles works as well! 

So be creative, don’t give up because you don’t have all the ingredients! 

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If you are ready, I’m ready to show you my delicious Tteokbokki recipe!










5 from 1 reviews
  • 6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
  • 1¼ cup Ultimate Korean Stock (Click HERE for the recipe)
  • 1 Tbs. Sempio Gochujang, Korean red pepper paste
  • 1 Tbs. Sempio Soy sauce
  • 1 Tbs. Sugar
  • 3 oz. Fish cake, cut into bite sizes
  • 1 Green onion, sliced
  • 1 Hard boiled egg, optional
  1. Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
  2. Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
  3. Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
  4. Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
  5. Remove from heat and add sliced green onion.
  6. Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.

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♥  For more Sempio product visit:

Kimchi Jjigae with Pork : The Best Kimchi Jjigae Recipe. Ever.

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 Hi guys!

Today I’m going to share my Kimchi Jjigae with Pork recipe! :-)


This is how I make it most of the time when I craving Kimchi Jjigae. There is a couple types of my favorite Kimchi Jjigae, but today I’m going to show you my all time favorite, Kimchi Jjigae with Pork! 


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Please let me know if you want to see other types of my favorite kimchi Jjigae recipes! I would love love to share with you all! :-D 


I used pork belly for this recipe because it contains enough fat to stir fry kimchi in and gives delicious deep flavor into Kimchi Jjigae. 

oh, man. 

It’s really scrumptious. 


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 If you want to use beef, please feel free to use it! It would be equality delicious! I will recommend beef chuck, boneless short ribs or thinly cut brisket(차돌박이/Chadolbaggi).

Just following the direction, nothing wold be different. :-) 


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To make BOMB.COM Kimchi Jjigae, you will need 2 essential ingredients.


First, deliciously well fermented Napa Cabbage Kimchi.

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If your kimchi is delicious and fermented well, your Kimchi Jjigae is 3/4 way succeeded. Yes, it’s that important. It’s Kimchi Jjigae people! 



 There is nothing wrong with store bought kimchi but it really can’t beat homemade one. If you have time and willing to give a effort to this, please try to make kimchi at home.

If you would like to, check out my REAL Korean Napa Cabbage Kimchi Recipe.


Second, the stock.

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Instead of using water or store bought stocks, make Korean stock that goes perfectly with Korean cuisine. It really makes a huge difference between delicious to authentic delicious. 


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So if you have time in your hand please make this stock for any type of Korean soup, stew or sauce. I always have this stock in my refrigerator, because it’s one of my essential Korean ingredients. 

 If you want to know how make Korean stock, please check it out my Ultimate Korean Stock recipe!


If you have these 2 main ingredients, it’99.99% Kimchi Jjigae has done& succeeded. 


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Hope you enjoy delicious homemade Kimchi Jjigae at home!

Good luck and have fun in your kitchen~!   






5 from 1 reviews
Kimchi Jjigae with Pork
  • 6 oz. Pork belly, cut into bite size
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 2 cups Well fermented kimchi, cut into bit size (Click HERE for homemade kimchi recipe)
  • ½ cup Kimchi juice
  • 1¼ cup Ultimate Korean stock (Click HERE for the recipe)
  • 8 oz. Soft to medium firm tofu (approximately ¼ block), slice into ¼” thick
  • 1 Green onion, slice diagonally
  • ½ Green chili, slice diagonally
  1. Heat a ttukbaegi(Korean clay pot) or thick bottom pot over high heat; add pork belly, season with salt and pepper. Cook for 5 to 6 minutes or until slightly golden brown, stir occasionally.
  2. Add kimchi and cook with pork belly until softly cooked, about 5 minutes.
  3. Pour kimchi juice and stock, bring it boil. Reduce heat to medium, cover with a lid and simmer for 15 to 20 minutes. Stir once in a while.
  4. Add tofu, green onion and chili; increase heat to high and bring it to boil.
  5. Serve hot and enjoy with warm cooked rice! :-)



Drug Gimbap (Mini Kimbap) 마약김밥 만들기

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Hi guys!

I’ve been traveling for over 2 weeks now. I’m visiting my family in WA right now and will be in Korea in a week to visit my husband! :-) It’s been so much fun and lovely time with my family in WA but can’t wait to see my love in Korea! I’m super excited!! 

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Today here in WA, it’s very sunny and beautiful! Sunny day mostly makes me craving Korean Kimbap(Gimbap), which is the most popular picnic food in Korea. We have so many different kinds of kimbap and today I’m going to share with you that very easy and simple to make yet, super addictive! We call Mayak Kimbap; Mayak means drug and this kimbap has this odd name because it’s really addictive when you start eating it, very hard to stop. lol 

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As you can see, they are adorable!! So small, tiny and cute! 

The ingredients in kimbap is only 3 kinds and no animal product/protein inside, so it’s perfect vegetarian and vegan menu! :-) 

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It’s also perfect party/finger food, and the filling can be customized for your taste.

I hope you give a try this Drug Kimbap at home and enjoy with your loved ones! :-D







5 from 1 reviews
Drug Gimbap (Mini Kimbap) 마약김밥 만들기
  • 2½ cup Warm cooked medium grain rice(How to make perfect rice tutorial click HERE)
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 1 tsp. Sesame oil
  • 4 sheets full size dried seaweed(Gim/Nori), cut into quarter as 16 squares
  • 16 long strips(4” long, ¼” wide) Korean pickled radish(Danmooji)
  • 1 cup julienned carrot, sautéed with 1Tbs. oil and 1 tsp. salt over high heat for 2 minutes until soften.
  • 1 cup Korean spinach side dish(For the recipe click HERE)
  • Sesame oil and sesame seeds
For the Sauce
  • 1 Tbs. Soy sauce
  • 1 Tbs. Rice vinegar
  • ½ Tbs. Honey
  • 1 tsp. Dijon mustard
  • Combine all ingredients in a small mixing bowl and whisk until smooth.
  1. In a mixing bowl, combine rice, salt pepper and sesame oil. Gently mix well without smashing rice.
  2. On working surface, place 1 sheet of Gim(Nori), shiny side down. Place about 1 tablespoon of seasoned rice on him and spread out evenly.
  3. Place 1 piece of pickled radish(Danmooji) top of rice; ⅔ of way down, closer to you so you will have room to roll it. Place small amount carrot and spinach as well. Lift up end nearest you and tuck over, rolling upwards tightly.
  4. Place kimbap on a plate seam side down. Repeat until you are done with all ingredients, you will end up with16 Drug Kimbaps.
  5. Brush Drug Kimbaps with sesame oil all around and garnish with sesame seeds.
  6. Enjoy with or without the sauce!



Kimchi Mandu Recipe : Korean Kimchi Dumplings

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Hi guys!

Today I’m going to share one of my family recipe, Kimchi Mandu! :-D

Kimchi is Korean fermented vegetables and Mandu means Korean filled dumplings. Mandu is usually filled up many different vegetables, noodles, tofu and ground meat/seafood. Though, my favorite Mandu is definitely Kimchi Mandu because it’s slightly spicy and tangy from kimchi, the flavor is just so delicious!

My mom always made this Kimchi Mandu every Korean holiday, such as Chooseok(Korean Thanksgiving) and Lunar New Year. Oh, making mandu is definitely brings all the beautiful lovely memories of my childhood. 

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My favorite is hands down- steamed Kimchi Mandu, but deep fry or pan fry is very delicious as well! My mom makes Manduguk(Dumpling soup) with these mandu the next day and it is so delicious, you can’t resist… 

Hopefully you can make your own beautiful and lovely memories with your family while making mandu at home as our family did. :-) 



5 from 1 reviews
Kimchi Mandu
  • 10 oz. Ground pork
  • ¼ tsp. Salt
  • ⅛ tsp. Black pepper
  • 1 Tbs. mirin (optional)
  • 5 oz. Bean sprouts
  • 2 oz. Dried glass noodles(Dangmyeon)
  • 1 cup Well fermented Kimchi, squeezed juice and chopped
  • 8 oz. firm tofu, squeezed excess water with paper towel
  • 3 green onions, chopped (approximately ½ cup)
  • 2 to 3 Garlic cloves, minced (approximately 1 Tbs)
  • 2 Tbs. Soy sauce
  • 1 Tbs. Sesame oil
  • 1 tsp. Sesame seeds
  • Small pinch of salt
  • ¼ tsp. Black pepper
  • 20 to 25 Dumpling wrappers
  1. Bring enough water to boil blench beansprouts and noodles in a large pot.
  2. Meanwhile heat a wok over high heat; add pork, ¼ tsp. Salt, ⅛ tsp. Black pepper and mirin. Stir fry for 3 minutes, no need brown bits. Remove from heat and place cooked pork in a large mixing bowl.
  3. By now, your water would be boiling, add 1 Tbs. salt and bean sprouts. Blench bean sprouts for 1 minute. Using a small strainer, take out bean sprouts and drain. Tap with a paper towel to get rid of excess water. Cut into ¾” short.
  4. In same boiling water, add glass noodles and cook it by following directions of package you are using. Drain, rinse with cold water and drain completely. Cut into same size as bean sprouts.
  5. Add bean sprouts, noodles and rest of filling ingredients in same mixing bowl that we placed pork. Mix well with a spatula.
  6. Line a baking sheet with parchment paper or plastic wrap. Bring one dumpling wrapper at a time on your palm and wet edge with water slightly if your dumpling wrapper is not freshly made. Place 1 Tbs. filling in middle, fold and seal as a half moon shape. Brin both end put it together and seal. Place on lined baking sheet and repeat until you are done with wrappers and filling.
  7. You can steam kimchi mandu 8 to 10 minutes or pan/deep fry until golden brown about 8 to 10 minutes over medium heat. Enjoy!
If you have some left over filling, make fired rice with it! :-)


How to Make Dumpling Wrappers

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Hi guys!

Today, I’m going to share how to make Dumpling Wrappers at home. 

It is very useful and helpful recipe to have in your recipe book, because in Asian cuisine we make lots of different kinds of dumpling wrappers and since you have a dough, you can shape however you desired. :-)

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 I have a few dumpling recipes that you can try out. If you have any dumpling recipes that wanna try but you don’t see in here, please let me know! :-) 

14Pork and Chive Dumplings 

IMG_02581-1024x685Vegan Dumplings

280Fried Dumplings with Cilantro Salad

794Baked Crab Rangoon 





Dumpling recipes are endless as pizza toppings. 
Hopefully you try Homemade Dumpling Wrappers at home and enjoy delicious all kinds dumpling!! :-D  






5 from 1 reviews
Dumpling Wrappers
  • 1½ cup Sempio Wheat Flour or All purpose flour
  • 1 Tbs. Corn starch
  • ¼ tsp. Salt
  • cup Hot water
  1. In a large mixing bowl, combine flour, starch and salt. Make a well in a middle of dry ingredients mixture, pour hot water; Slowly incorporated with a spatula.
  2. When thought flour has been incorporated into water, begin to use hands to forms a dough.
  3. When dough came together and they’re are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 3 minutes until it’s soft and smooth.
  4. Form dough as a bowl and put tin back to mixing bowl and cover with a plastic wrap or place in a plastic bag; let it rest for 20 to 30 minutes on your kitchen counter.
  5. Divide dough to half and shape each pieces as 6” to 7” long log. Cut each logs halves and then cut into ½” wide pieces, you will have 10 equal pieces from a log and 20 equal pieces total.
  6. Working on one piece of dough at a time and meanwhile cover rest of them with a damp towel to prevent from drying. Bring one dough at a time to work surface, slightly flatten it with your palm.
  7. Using a rolling pin, flatten dough into 3½” circle. Place dumpling wrapper on a flour dusted plate and dust each dumpling wrappers so they won’t stick to each others. Cover dumpling wrapper with a plastic wrapper to prevent drying. Repeat with rest of dough and you will have 20 dumpling wrappers.
  8. Enjoy make many dishes with this homemade dumpling wrappers!


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