hello
why am i always too tall for the camera
hello my friends it's nina and today
we are back in the kitchen
if you watched a couple of my videos you would know that i moved and that
this is not the kitchen that you guys are used to
welcome to my new kitchen
it's very clean and bright
also today i'm going for a very primary colors inspired look
this is going to be a great time
i actually need my mic
i do need to tie my hair first
we don't want hair in our food
so sometimes on my channel i like to cook
and today is a cooking day
i am of course going to cook a korean dish
because i am korean
this dish has been highly requested
even though in korean culture it's one of the most simple things to make
it's still gonna be a challenge for me because i've never actually made this myself
i've eaten it a bunch of times but
i have not made it myself
also i'm squatting as always
today we are making the highly requested tteokbokki
this is tteok or korean rice cakes
the kind we will be cooking with today is this long stick version
i got this from a local korean store
but i'm sure you can find it in an asian market
i live in california so there are a lot of asian markets around me
i'm not really sure about other states and countries
if you can find tteok that's good, if not, i don't really have a solution for you
they can come fresh, they can come frozen, you can make it yourself
so tteokbokki is a very popular korean street food, it's a very popular snack
people make it all the time, except for me
it is a childhood dish for me
i've had it for as long as i can remember
i actually remember a period of time where i didn't eat tteokbokki for a while
i convinced myself that i didn't like it anymore
i think it was just one day that i didn't have a good tteokbokki experience
and it was too spicy and chewy and hot
like literally hot
this is a hot food
all 3 of those sensations together is not the greatest
but after a long period of time of not having tteokbokki
i had it again and i love it
and it is an essential korean food
but without further ado let's just get into it
i'm tired of squatting
this is pretty much the main ingredient besides tteok
this is gochujang and it is just a red pepper paste
i'm going to make the sort of traditional way of making tteokbokki which includes fish cake
if you don't eat fish cake or you're vegetarian/vegan you can easily exclude it
but i don't want my korean viewers yelling at me
"THERE'S NO FISH CAKE"
and in the back here i boiled some eggs
they're also another ingredient in tteokbokki
you don't need to have boiled eggs in your tteokbokki but if you want
go for it
this takes a lot of time
i planned ahead
food network can hire me
i think i'm going to turn it off now
i've been boiling them for as long as i've been filming
so i think it's fine
i'm going to just let it sit in there
i need a-
what am i looking for
y'all i need a lid but i can't find a lid
did you hear my joints crack
i need a lid for this
imma just let my eggs kinda cook
the fire's off but i still want them to be completely done
i will also be using this bad boy right here
usually when my family makes tteokbokki we put it in a nice pot
i'm sure people have various ways to do it, they might do it in a pan
because it is bokkeum
which means stir-frying
i am more familiar with just tossing ingredients here and cooking it
and that's what i'm going to do for this video
again i don't have a recipe
i could probably benefit from having a recipe but
we didn't plan ahead
so the tteokbokki sauce is mostly spicy but it also has a slight sweetness to it
so i do have sugar right here
i also do know you need a little bit of soy sauce for saltiness
this is currently the only soy sauce i can find
i'm gonna
i'm gonna need
ahhh
i don't know where anything is
oi
where's the frickin-
where's anything
i'm gonna start with gochujang
imma put in about 3 tbsp i think
i need water first
imma fill this up with a little water
maybe like an inch of water
now i'm going to put in the gochujang
this is one heaping tbsp
ah there she goes
two more
i think this might be enough to be honest
did i wash my hands
i washed my hands multiple times
but i know i touched my hair and all that so i'm just gonna wash them again
so i put in 1/3 a cup of gochujang
into almost 1.5-2 inches of water
i briefly checked a recipe
it called for 4 cups of water and 1/3 cup of gochujang
that's pretty much what i did
but now it's become this orange red liquid
and then i'm putting a tbsp of sugar into this
yea
by the way this is cold water
this is the same way i make doenjang jjigae
it's just cold water and then putting in the paste
and kinda letting it mix around
and then we boil it
the sugar's going to make it more tasty
i can't even taste this so i don't know if i'm doing this right
i can always add sugar later
i'm going to add the rest of the gochujang
let it sit in there
yea
this might be too spicy but that's ok
this already smells delicious
i do also need to add soy sauce
it's going to add saltiness
which will go well with that sweet sugar
is that enough
i added almost a tbsp, i think that should be fine
mmm yes
so we're pretty much done with half of it
this is the broth that the fish cake and the tteok is going to go into
and we're going to add this later
this is green onions by the way
it just adds a bit of freshness to all of this
you can also add other ingredients to this
you can add other shaped fish cake
this is just the only one i had
this round shape
i'm more familiar with the flat fish cake
but i didn't have that
i know some people put ramen noodles in their tteokbokki
i don't have ramen noodles
but feel free to go ahead and add that if you want
i am going to show you guys what this looks like
so here is our liquid
it's this deep
i mixed all the gochujang, sugar, and soy sauce
and that is pretty much it
i'm gonna let this boil now
here we go, this is it
this is the start of something new
the first time i'm making tteokbokki
let's hope that this goes well
i'm gonna slight cover this with a lid
i know it helps it cook faster but
it also kinda does a weird scary overflowing thing
weird scary overflowing thing
i think i should wash some of this now
i have washed my green onions
i need a knife
it's making a weird sizzle sound
i'm not comfortable with that
ahhh
oh my god it's cooking
i mean i should've expected it but it's still scary
i'm gonna let it-
it's doing something
omg it just overflowed
weird scary overflowing thing
i like when something bad happens i just go completely frozen
that was scary
welp, it completely like-
i don't really know what happened you guys
it kinda did a thing and overflowed
i didn't know it would do that
this never happened in my cooking career
my confidence has kinda decreased
but the broth looks good
i think this is why people follow recipes
my mistake was boiling this at the highest heat
do not do that
this is not pasta
i should've started with a medium heat
today's an off-day
i'm usually a better chef than this
at this point i'm looking at maangchi's recipe
i'm letting it continue to cook at a low medium heat
i'm just scared of heat
i am cutting my green onions
how big
how big did she do it
i'm gonna cut very small
and then make some chunks near the end
whoosh
make sure you're curving your fingers
so that you don't cut yourself
so i'm cutting green onions to put as a topping
to just add a little freshness
but i'm also going to cut some thicker to put into the broth
just a little
now i'll cut these smaller
this is so satisfying
that went well
i think now i'm going to put in my tteok
these need to cook but it's also going to thicken up the soup as well
i think i'm pretty much done here so i'm gonna bring you guys closer
here is the broth
it kinda overflowed as you can see
be careful do not put it at a super high heat
we want medium all the way
my hands are clean and i'm just going to put these in
carefully we place it in
this is what the tteok looks like
i may need to put in a little more liquid
i still haven't tasted this
hopefully this won't overflow anymore
i'm done with that
the starchiness of the rice cake should make this thicker
i'm excited to see how this goes
we're going to add the fish cake a little bit later
also make sure the rice cake doesn't stick to the bottom
this is tteokbokki so we do want to be stirring it
and cooking it
i'm gonna just break these apart
y'all i can already see the broth thickening up
i think i did something right
so since i used fresh rice cake it cooks really fast
you only need to cook it until it's soft
and until the broth has thickened
i'm gonna take the fish cake
and i'm going to cut them into bite sized pieces
this is way too long
i'm going to cut them into thirds
it's a little frozen
i'll add them in as i go
so this is what it looks like now
i'm going to let the fish cake cook
it looks beautiful
i just hope it tastes good
deeply go in
we're not gonna make the mistake of only working at the top
make sure you're really digging through
at this point we're making sure the fish cake is not cold anymore
tteokbokki essentially should be easy to make
it's literally a snack food
but it looks like it was a lot of effort
i think it's pretty much done
i'm just going to maybe turn the heat off
i'm going to put it at its lowest setting
mine's really thick though
i think that's fine
i don't know
as long as i can eat it, that's fine
i quickly just wanna taste it
here is the piping hot broth
remember to blow on it
ooh that's burning down my throat but
it's not that spicy
my tteokbokki is pretty thick
i don't know if that's a good thing or bad thing but it tastes good
it tastes complex
i love the soy sauce i love the sugar
i love the gochujang
i think it's pretty much dne
i'm going to place my green onion as you can see like that
omg that looks really pretty
i have to show you guys
doesn't she look beautiful
i'm just gonna let the green onion cook in there
this is really thick
i mean this is what i'm kinda familiar with so
this looks so good
i'm going to just cover this so it doesn't dry out
i've got my ice bath
the eggs are hot so i'm using this spider tool
there we go
they'll just rest in there
i am so eager to just eat this already
this has been a long night but we're almost done
it looks fantastic
i kinda wanna try a rice cake first
here we go we have a beautiful piece of rice cake
i mean
that tastes good to me
ooh that is a GOOD-
that is a beautiful texture
you guys i'm really excited about this
for a first attempt i'm pretty proud of myself
but i also think it's hard to get wrong
again this is also like a really common snack food
that almost every korean should know how to make
it's better late than never
the eggs i think
[my dog is growling]
are you okay polo
my dog woke up from her sleep and she's just grring right now
you good girl?
she's so cute
i think the eggs are done
i'm going to just peel them
boiled eggs are also commonly in tteokbokki
if you don't want boiled eggs feel free to just leave it out
i'm pretty sure the inside's cooked so i'm just gonna toss it in
we kinda want it to warm up
here we go
put you in
mY HANDS ARE COLD
AHHH
omg i can't feel my fingers
ahh it's so cold
one more
yay
AHH COLD
i always put my hand in the ice bath thinking it's not going to be cold
AHH OK
are there no egg shells
we're fine ok in you go
AHHHH
no pain no gain
that was honestly easier than i thought
making sure to clean up as i go
i think i'm going to stir this around now
i'll just bring you guys closer
just going to mix this around a little bit
i think this became really thick actually
i will show you guys the final result
here is our tteokbokki
it's so beautiful
i'm gonna serve this on a huge plate
here's the beautiful tteokbokki
and then we'll top this with fresh green onion
weeeeeee
here is the final product
i'm literally holding a flash
after a very long time we are finally done with our tteokbokki
it honestly shouldn't take so long
it's a little hard for me to multitask
by filming and cooking at the same time
but it's done
it kinda cooled down a bit because i was taking a thumbnail but
i think it's still steaming
it definitely is
here we have our tteok
i'm gonna feed you guys one don't worry
here we go
say ahh
i'm shaking
yum did you eat it great
here we go i'm going to eat it
i already tasted it, but
it's kinda cold
i am yet to try a fish cake
oh that's nice
fish cake adds a nice sweetness to this
the boiled egg is perfectly boiled
i also did have kimbap today
it is this rice roll wrapped in seaweed
and it's a classic with tteokbokki
i think next time i would definitely add more water
just so it has more of a soup
but she is gorgeous
something that i like to do is dip the kimbap in the soup
there's not really a lot of soup but there's enough
and we just eat it
success
well i hope you enjoyed cooking with me
i am very glad i had the opportunity to make tteokbokki
for the first time ever
it's actually really simple to make if you have all the ingredients at home
make sure you follow a recipe online
i'll leave a link down below to maangchi's recipe
but that is going to be it for this video
this was meant to celebrate us reaching 500k
that's weird for me to say
i am grateful for you guys and
everything that you guys literally have given to me
my life has changed so much
i always love making videos for you guys and
cooking for you guys whenever we reach a milestone
but that is going to be it for this cooking video
thank you for 500k
this is a beautiful family
and i will see you in my next video
you guys are kinda far from me but i'll make it work
thank you for watching and i will see you in my next video
goodbye my friends :)
깜짝 oh my god