Recipes
Korean home-cooking recipes you can make outside Korea, with ingredient swaps and what each dish is.
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Easy tteokbokki recipe not spicy: soy version, no gochujang
Easy tteokbokki recipe not spicy: soy sauce, sugar, corn syrup instead of gochujang, with anchovy-kelp broth. Ready in about 25 minutes, no fish cakes…
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Songpyeon Recipe: 300g Flour, 150ml Water, 15-Min Steam
Songpyeon recipe with 300g flour, 150ml water and a 15-minute steam. Two first-timer failures — dry dough, overfilled cakes — and how to avoid…
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Tteokbokki With Normal Rice Flour: Yes, and the 2 Fixes
Yes, tteokbokki works with normal (non-glutinous) rice flour. The cakes come out softer and break faster — here’s the hot-water dough and resting step…
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Easy Tteokbokki Recipe With Gochujang: 20 Minutes, One Pan
Yes — 2 tbsp gochujang per 500ml water and 500g rice cakes simmered about 20 minutes is a complete tteokbokki, no fish cakes required.…
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Tteokguk Recipe: Easy Rice Cake Soup With Frozen Tteok
How to make tteokguk (Korean rice cake soup) with frozen or store-bought sliced garae tteok. Classic beef broth and a 20-minute anchovy version, with…
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Tteokbokki Recipe: Why Broth Instead of Water Keeps It From Turning Gummy
A tteokbokki recipe built around the two failures beginners hit abroad: freezer-hard rice cakes and gochujang sweetness that changes by brand. Soaking, broth, and…
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