• Ving Thor@lemmy.worldOPEnglish
      2·
      10 days ago

      It is based ob the recipe the book “The Wok: Recipes and Techniques” by J. Kenji López-Alt, so I don’t have a link that I can share.

  • edric@lemm.eeEnglish
    5·
    11 days ago

    Is there a difference between this and regular tteokbokki? We make the typical style at home (gochujang, soy sauce, honey/sugar) but add a bit of sesame oil and use a variety of fish cake/balls so it’s more filling.

    • Ving Thor@lemmy.worldOPEnglish
      1·
      10 days ago

      This “Gungmol” version has most of the same ingredients, but also some stock, so it becomes a bit more saucy and stew-like.