Tteokbokki (Spicy Korean Rice Cakes) | Basics with Babish

[@babishculinaryuniverse]

Head over to my TikTok for a profane look behind the scenes of this episode: tiktok.com/@babishculinaryuniverse

[@Idonotlikepeanutbutter832]

Can u make any soup or entree from Story of Seasons: Pioneers of Olive Town video game?

[@BrainMax_]

Please make Mallow's Fluffy Poni Radish Burger from Pokemon Sun and Moon anime

[@markghafoori7459]

I literally just saw the Tik Tok before watchi this video

[@ȘefPaulConstantin]

I asked you something on tik tok, let's see if you answer me. 😜

[@MrAqr2598]

Uhh... Babish? The opening is back to before the 100th episode.

[@samlee6152]

For anyone interested in this, I'd also recommend adding in fishcakes, hard-boiled eggs, and onions. It's commonly eaten that way in Korea.

[@BHenry-kp4ti]

I came here for this comment. The dish feels incomplete without those additions.

[@ahnadiri]

try adding tiger skin eggs

[@argella1300]

I’ve also seen people add mozzarella cheese

[@reginamurad3892]

and some cabbage too

[@mehwhatevs9403]

Seconded! I always add eggs/fish cakes to my homemade toppoki

[@savorykitchen_1103]

0:50 The reason for soaking the TTeok (떡. rice cake) is to wash out the excess starch and let the Tteok become a bit soft so it will absorb the sauce better to incorperate.

[@nicischmidt7572]

I skipped the soaking the first time I made it thinking, "What's the worst that can happen?" My tteok cracked and was highly unsightly... Team Soaking Them 5ever

[@madisonevans7950]

@@nicischmidt7572 thank you for this advice a year after you posted your comment. This is legit important

[@headers12]

6:18 FYI, don’t use corn syrup. Instead use Korean plum extract, it has the same consistency as corn syrup with a better suitable sweet profile for Korean dishes.

[@kazuhasupremacy1919]

Thank you!

[@Soveliss1986]

I've never seen Korean plum extract i need to really try and find it

[@headers12]

@@Soveliss1986 You can make it at home, loads of recipes online. Or find it at any local Korean Market/Grocery store. If you can’t find any, then use sugar instead of corn syrup.

[@Busanjingu.popularrapper]

으으 떡볶이에 매실청을 왜넣어 맛알못이네

[@zuzu-ng4nx]

Why would you add plum extract.. it is sour and you don’t want tangy tteokbokki. Use sugar or honey or any kind of syrup

[@anchovylim148]

2:08 as a ‘legit’ Korean, I can confirm that no one makes their own rice cake for Tteokbokki lol. mad respect to Babish.

[@Leto_0]

Us Americans are hard at work, perfecting the practice of wasting our time and money in search of ultimate indulgence

[@HotCheetoGirl_]

@@Leto_0 what?

[@stormcloudsabound]

@@Leto_0 are you talking about rich americans or poor americans?

[@naee-_-]

@@Leto_0 stop the cap

[@raerohan4241]

I like it when Babish does stuff from scratch like this because it’s impossible to find certain “exotic” ingredients where I live. I can only dream of being able to buy premade tteok. Gochujang and gochugaru will also be difficult, but at least if I get the chance to go overseas to someplace where I can find it, I can buy it in bulk and have it last me a long time

[@민지홍-p3n]

As a native korean speaker, Babish pronounces 고춧가루(gochugaru) and 고추장(gochujang) by far the most accurately out of all the foreign cooking videos I’ve seen. Great job!!

[@rudeminnesotan]

This I agree with. However I did not think he pronounced 떡볶이 well.

[@mr.t-7243]

Yeah the only incorrect part is pronouncing 고 as a hard "go" instead of a softer "guh" sound

[@xLadyBanana]

I learned some Korean young, but I am by no means fluent. He was the closest I’ve heard but not quite it. I’m forever correcting my dad

[@katelynnbehr9131]

@@rudeminnesotan yeah it was a little painful each time but like at least he tried which can not be said for a lot of people unfortunately

[@katherinesmith8873]

Yeah, it's as close as an american can get without contorting the face to try to eek out a korean accent.

[@limshan7695]

dude, you gotta try tteokbokki with mozarella on top it's heavenly

[@CheetahsArePrettyCool]

I read this in Jake’s voice because of your avatar and this def. sounds like something he’d say

[@ForsakenDookie]

Never has a man preached such harder truth.

[@wobblecrash]

Gochujong chicken thighs with melted mozzarella on top is also amazing

[@dathunderman4]

I like it best with ramen noodles and fish cakes. Brings me back to my childhood how my mom used to make it. Personally the cheese is a bit too much for me

[@퍼런안경_BLAS]

It was amazing that he made and introduced familiar food to Koreans with food ingredients that were so familiar to Koreans as a Korean in the foreign land that was lowered. Usually, it is common to buy tteokbokki and eat it, but the first recipe is really used when making it at home. I hope more people will eat tteokbokki and experience a new world. For that reason, I will eat tteokbokki tomorrow. HAHAHAHAH

[@user-C8H18]

이 체널에서 한국인을 만나는 날이 오다니 감동이다...

[@빠라빰-h3c]

@@user-C8H18 반가와요 나도 한국인 ...

[@saint_lewis]

It took me 3 tries to read this, and obtain some level of understanding.

[@cornelius745]

Blas go make more brawlstars vids

[@straightlikearuler7789]

Bro an h mart is opening near my neighborhood so I could get access to the ingredients, but I could also just buy the thing itself.

[@CHEFPKR]

Possibly one of my favorite things to make! Pan frying them after stewing is also amazing

[@nathanwright3587]

I got 2 amazing chefs with ways on how to make these amazing. My girlfriend has never done anything more then microwaving them and dipping them in soy sauce 😕

[@NoteSpellingOf]

I'll actually often fry them off in a pan before adding sauce, so that way there's interesting texture variation on them even after they're stewed

[@Jinssoysauce]

I DO THAT TOO! I add a Load of Cheese on top and put the lid on for few minutes 😍

[@rijuchatterjee2590]

Big fan sir

[@Agel1ic]

I love your videos

[@katieumana9228]

tteiokbokki is like the mac and cheese of asian food. It's squishy, its warm, it's saucy, comforting and delicious

[@JinxedJaguar]

maangchi is such a legend it makes me happy that babish watches her too

[@f.d.c.willard8768]

Yes!! I got so happy when he said the recipe was hers!!!

[@castironandcrochet]

She’s my fave because when I ask my mom how to make basic Korean stuff, she doesn’t use measurements. All of Maangchi’s recipes taste EXACTLY like what my mom and grandma make, it’s dope af

[@synocrat601]

Yeah, but they both live in New York and he could have had her as a guest star drinking and maybe a jazz cigarette to lighten things up. WASTED CHANCE!!!

[@failedentropy]

Never heard of her until Babbie mentioned her, but I miss all of the food I had when I lived in Korea and now I get to go on a Korean food binge because of her channel.

[@anniee6616]

yep makes me happy too!

[@sundaecentral]

You can add soo many things to your tteokboki! Popular add ins are fish cake, sausage, boiled egg, cheese, and so much more. Also, the stir fry version is called “tteokkochi” and is usually a bit of a sweeter sauce compared to the tteokboki :)

[@free1c0nic88]

I love a ton of cheese on mine. And then toast the cheese on top. One of the best foods on the planet imo

[@potatoqueen10]

True! But pan fried by itself is called gireum (oil) tteokbokki, Tteokkochi refers to the ones fried on skewers (kkochi) 🥳

[@NatalieGrace99]

I love rabokki too 😍😍😍 especially with 신라면 😊😊😊

[@RomanNumeral04]

@@potatoqueen10 moreover "tteokkochi" (literal translation: rice cake on skewer) the rice cakes are deep fried to get crunch on the outside, then a sweet and spicy sauce/glaze is applied

[@AlessaParker]

I like tteokkochi much more than tteokboki :D I actually am not a big fan of tteokboki but I do like the fish cake add-on and dipping gimbap in the sauce

[@Knchoi327]

This episode really got me! Your tteokbokki looks just legit. Actually we, Koreans, hardly use glutinous rice flour to make tteok, so using regular one was spot-on! No one makes tteok at home, though. :) Toasted sesame oil seemed a bit overdone as this is a street food, but I am sure a lot of Korean moms would use it at home to make tteokbokki tastier and healthier.

[@reallynow692]

As a kid, a friend's Korean mom would make this. I was the only friend of his that liked it. It is such a great dish. Have not had it in years.

[@sillowillo]

Same. Im Korean and my Dad would occasionally make it for lunch and me and my siblings all love it

[@dominokid511]

@@sillowillo i have only had it twice ._.

[@alterran1988]

As a Korean it's way more common for people to make their own anchovy broth than to make their own rice cakes. But now that Andrew made a video on how to make tteok I kinda wanna make some myself lol

[@miyacoxlong2343]

I did it once but like made the rice flour from scratch. It’s an exhaustingly long process but one I suggest at least once. The end result is lovely, and, tteokbokki aside, fresh rice cakes dipped in a bit of honey is delicious 🤤

[@TheValyGaming]

Hey so I just had to ask a Korean person, but do you usually put 1/4 of a cup of Gochujang in it? When I use it I don't put more than a couple o teaspoons in. Might just be me being a weak sauce, but that seems like a lot

[@scodes77]

I can't believe that Babish actually made the rice cake from scratch.He is just so amazing.

[@SDOtunes]

According to some Korean friends, "making rice cakes" is a euphemism for doing it. :D I mean, just look at all the pounding it requires.

[@Chadohfax]

Traditionally it was made by pounding the rice in a giant Mortar with a giant pestle in a up and down piston motion, so... Yeah.

[@rudeminnesotan]

Cringe.....

[@lemon0801]

@Ilzy No, that term is 'eating spicy rice cakes'. The term op is talking about is 'pounding rice cake'. Different phrase.

[@spacebar9733]

@@rudeminnesotan you're cringe for feeling the need to say it

[@axionlightedge6108]

@@spacebar9733 Your cringe for calling nice people cringe

[@atomicgummygod9232]

I showed this video to my Korean mom, she approved of the recipe, but is wondering why you didn’t add any veggies like onion, cabbage or carrots.

[@EmpressEmbeth]

Moms across the world telling us to eat our veggies lol some things are universal

[@bhj0909]

Eh I wouldn't say carrots are common but cabbage is almost expected and onion maybe sometimes. Both veggies provide the sweetness that Babish is trying to add with sweeteners.

[@WhiteE20342]

Hi!! If anybody is interested in adapting this to be vegan, use a large handful of dried shiitake mushrooms instead of the anchovies and dried shrimp, and opt out of the fish cakes! Also!! Many store-bought gochujangs have anchovy in them, but in my local Asian grocer, I actually found one that had “vegan” right on the label, so you might be able to find one too.

[@icecreamwasabi]

Thank you I made a comment just now asking for a vegan way, but this helps!!

[@lucytryingthings]

thank you!!

[@halotroop2288]

Mycophobic vegans: 🥺

[@AngelicRamen]

@@halotroop2288 what?

[@ヒラガナ-e5d]

@@AngelicRamen mycophobia is a fear, or strong dislike, of mushrooms and other kinds of fungus. hope that answers your question!

[@jlee4039]

You made your own rice cakes??? I grew up in Korea, and I've never met anyone who makes their own. MAD RESPECT.

[@victorwhite5739]

As a Korean I 100% asian approve this Tteokbokki dish, thanks for sharing our most iconic snacks to the internet!! Love from Korea🇰🇷♥️ Ps. If you use a little bit of Korean instant ramen powder(especially Shin Ramien) that’s the secret cheat code for the ultimate Tteokbokki)

[@Glaaki13]

This i what I love seeing people who know the dish give hints

[@PanAndScanBuddy]

I love cheat codes. This is very cool to see made as street food, which is how I first heard about it, as a recommendation after watching some street food prep videos.

[@Star-vh4cs]

Not korean but from asia and i love these

[@gateauxq4604]

Ive had it *served* with ramen (legit Korean restaurant even!) Really need to make my own rice cakes tho since most premade ones have wheat flour in them ☹️

[@darknessblades]

Can vouch for this. if you have different flavor ramen packages, Mix them together add a bit of MSG, and you have a flavor explosion.

[@blackwoonjang]

떡볶이 조아 ♥ Tteokbokki Love ♥

[@백종원해외미국뉴욕]

형이 왜 여기있어?

[@erickim1910]

??? 운장이형??

[@wonjkim]

형 여기서 머해?

[@홍찰찰]

ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

[@pooh2012new]

이왜진 ㅋㅋㅋㅋㅋㅋㅋㅋ

[@danielkim5355]

Not sure if this was your intention but thank you for showing your love for Korean culture at a time like this.

[@monaipsm]

Fun fact: Many people like to eat it with melted mozzarella cheese as well

[@fluffysheepfallingasleep609]

that sounds delicious🤤

[@lfiknigth]

@@fluffysheepfallingasleep609 it is! If you don't have an Asian market nearby, you can order some in Amazon

[@obsidianstarlight]

Aaron and Claire on here led me that way and OH it's delicious.

[@rudeminnesotan]

True. They will also often string a bunch of these up on a stick and you can get em at food stands in the street. Well... before.

[@miyacoxlong2343]

This is the best way 🤤 ❤️

[@imapandaperson]

I love that he referenced Maangchi, she is truly a legend

[@SeraphimCramer]

"... in a large wok" _Proceeds to use the smallest wok I've ever seen_

[@ValeriePallaoro]

he does have the t whisk so ... maybe it's the large of the small wok range in his kitchen? to be completely fair .. I don't know what it is; but it's not actually a wok, either. *facepalm* Americans ...

[@yolkstew6568]

Big thighs of a small thing can be disappointingly small for a big thing as envisioned

[@dreamwolf7302]

@@ValeriePallaoro Its a stainless steel shallow wok, its a wok, just not a traditional one. Woks like this one are used in many kitchens, they are easier to clean, and do not require as much space as a traditional wok. A Wok is a pan designed in such a way that you can do that signature flip with the contents. Source: Chinese immigrant i went to college with, who was studying culinary arts.

[@gouravchakraborty9801]

Uncle Roger is disappointed

[@valentino1646]

@S S bruh can't you read lol

[@sammyyim17]

Dude Andrew, kudos to you for making your own rice cakes. I'm Korean and not even my grandmother made her own rice cakes!! You seriously went the extra mile on this one!

[@tsillazalvasky]

Can I just state, from your square space website, how much I appreciate that you have your cookware list. I am newly moved away from my parents kitchen starting from scratch and seeing the utensils I want with no name always frustrates me, but you have made it so much easier for me and have made my time in the kitchen even more fun! Thank you

[@silver4905]

If you can’t find dried shrimp, a box of Cinnamon Toast Crunch makes a great substitute !

[@katehohn128]

noooOO.

[@Brizee4779]

This is what I came looking for in the comments 😂

[@chatoyantsfriend]

Oh nooooo 😂😂😂

[@impoverishedcalamari9270]

Hahaha Cinnamon toast rice cake

[@esp1_tate741]

I have a lot of dried shrimps

[@CaporaleVisuals]

Don't ever stop using this song for the background, it gives me crazy nostalgia and comfort and I love it every time.

[@DrThankYouStein]

Does anyone know the name of it? I’ve tried to find it in the past but haven’t been able to.

[@erounyi]

@@DrThankYouStein murmuration by blue wednesday

[@michellewi4536]

My entire family watched this together for the first time and my parents both said you made this amazingly well! Video kept getting better and better. The only thing we all wished you added was a hard boiled egg! Lol but you totally nailed technique!

[@OfficiallyJy]

While I appreciate all the culinary experience he shares with us, i cannot be more appreciative of him pronouncing foreign ingredients “more correctly” than other channels. It really shows how much effort he put into his cooking and how respectful he is to foreign countries

[@GomushinGirl]

"More correctly" is a pretty low bar, and let's be clear - this is not the correct pronunciation of tteokpokki

[@OfficiallyJy]

@@GomushinGirl it’s close enough. I’m Korean and I’d give him a 10/10 for it 🤷‍♂️

[@he4rt5]

@@OfficiallyJy i'm korean, and i'd say 8/10 but only because he pronounced it differently everytime and i found that hilarious lool

[@emilyschmitz6146]

@@he4rt5 if he doesn't know the correct pronunciation or people say it a lot of different ways he changes it up a lot to try to get it right for everyone watching :)

[@MazHem]

unless it's from the UK :P

[@AnnaReed42]

Babish: *opens package of rice cakes* OMAD: It's almost done.

[@Creedoo]

love you for that omad reference

[@jax6477]

du du dud ud du du du du du

[@lynnlai9968]

So happy that Maangchi got a mention in this recipe! My family really loves the fried version because it's crispy and chewy, but rose tteokbokki is a close second.

[@shadraavroart9915]

cannot believe you made 3 versions of this and didn't introduce CHEESE

[@ericazeh9760]

My FAVORITE combo 🥰

[@yunahnam]

Or instant ramen noodles...

[@SeoulSistaMegs]

Cheese rabokki... 🤩😍🤤

[@ValeriePallaoro]

surely cheese is not very Korean? Asian genetics not being selected for milk drinking, I mean

[@kiems840]

@@ValeriePallaoro but if you go to korea you will find alot of tteokbokki is served with melted cheese.. its an actual thing

[@YKDDS91]

As a native Korean, I've NEVER seen a Korean who makes his/her own Tteokbokki rice cakes (people make other types of rice cakes at home especially using a rice cooker or steamer but rice cake for Tteobokki is NEVER EVER EVER homemade because the store-bought Tteokbokki rice cakes are very easily accessible, cheap, and high-quality. The broth/dashi Andrew made was completely legit and authentic but the fish cakes weren't. Those fish cakes he used look like they're from some other Asian country used in non-Korean cuisine. You can use it if you like it, but there are Korean fish cakes specifically made for Tteokbokki. Other than that, it's awesome to see a Korean recipe on this channel!

[@JessicaSantos-xk1ic]

Which Korean fish cakes are made specifically for Tteokbokki??

[@chuck430]

@@JessicaSantos-xk1ic I use one that is shaped more like a thin rectangle, that you can then cut to size (O-deng)

[@liannaxiao1651]

@@JessicaSantos-xk1ic you can get the flat rectangular sheets of fish cake that are often made in Busan in Korea (they sort of specialize in seafood there). You can find them in the frozen aisle and cut them into triangles

[@minjikim8578]

@@JessicaSantos-xk1ic its a bit more flat ish. search up "떡볶이 오뎅"

[@Camillelele69]

but rice cakes arent easily accessible to everyone in the world also some people would prefer to make it themselves instead of order online for super expensive and questionable quality

[@iyhahn1998]

For those who can't eat spicy food, try adding some mozzarella cheese or a bit of heavy cream in tteokbokki. It's optional but whole new world :).

[@leventemucsi9547]

Cranky/Sleep deprived Babish is something I never knew I needed to hear

[@mordi9286]

Slightly passive aggressive, cranky and a need for sleep Babish is something I think I would enjoy more of.

[@themoment8972]

You never know until The Moment comes.

[@anungua.b4333]

@@themoment8972 мгн

[@anungua.b4333]

. в

[@JamesDLee]

Dude... I’m a Korean. And so I have lifelong experience about ddeok. Though, it’s the first time I saw someone make rice Ddeok from scratch and without help from mill. Respect.

[@_mint_1_506]

0:51 That step is for thawing a bit so that you can keep rice-cake(tteok) from cracking ;)

[@babulec9912]

thank you i needed this for mental peace xD

[@imanmasood3033]

Most KZbin creators : slowly going into a downwards spiral of drama and secrets The unproblematic Babish: wElCoMe BacK To AnoThEr BiNgIng WiTH Ba-

[@definitelynotawitch]

@@Neoxon619 dont you leave out my man ysac

[@SpecShadow]

Who cares about the former?

[@RegstarRogstar]

Please dont jinx it. And dont put creators on too high a pedestal

[@SunniDae333]

@@RegstarRogstar Yeah, learning that the hardway

[@Lara-lv1lx]

@@RegstarRogstar I agree

[@wi11ialvl]

Korean here, Andrew is more Korean than I am. I would never make my own tteok. The initial tteokbbokki recipe is legit, but I would say it needs more sugar and spice. Lots of people like it with cheese or fish cakes. Soondae and gan as a side as well.

[@-EchoesIntoEternity-]

gan sounds offal 😏

[@marching27]

yeah I was thinking how my mom adds oden and sometimes other fishballs and honey to the mix to make it sweeter and tastier....and bits of onion

[@marching27]

OH CHEESE!!!!!! or like ddakgalbi- style ddokboki-- then the fried rice at the endddd ahhhhhhhh i miss living in korea.....

[@berbnobirbyes.8583]

Love me some fish cakes in my tteokbokki. The best and the og are the sheet ones, tastiest in their triangle form 😩

[@starsgears9200]

Needs way more fish cakes, and where's the boiled eggs?

[@wonjkim]

Babish, I really appreciate what you’re doing. Thank you for promoting the asian culture in this hard times.

[@vsh1998]

Babish giving a shout out to Mangaachi makes me alarmingly happy

[@neevynitsy7967]

Yess!!!! I love her so much, I was so happy to hear him mention her!

[@willbe3043]

it's maangchi not mangaachi fyi

[@TheDeadlyKind]

Cheese tteokboki is a gift for sure. Im thankful for the Korean families in my area that have brought this treasure with them.

[@Takara8tt]

As a Korean I want to hug you for making such an amazing and legit set of ttukbbokki dishes! You’re the real deal and I’m so proud to be your fan.

[@hayley_choi]

2:13 There's a kind of debate btw Koreans about what kind of rice cake is more "legit" when it comes to making 떡볶이. Some prefer 밀떡(rice cake made of flour) and the others prefer 쌀떡(rice cake made of rice powder). -떡볶이 enthusiast

[@obliviouslyartful7230]

Out of curiosity, which do you personally prefer, or do you have a preference?

[@davidkim5464]

the ones made with rice are real soft and tender while the flour ones have more of a chew to them. There isn't much of a flavor to them as the flour/rice cake is there for texture and to serve as a sauce delivery vehicle

[@crunchynerd]

the correct answer is obviously to use both. because more 떡볶이 is always the answer

[@hayley_choi]

@@obliviouslyartful7230 Oh I do. I like 밀떡 over 쌀떡 slightly, because there is more cheweness to 밀떡. But usually if there’s a 떡볶이 in front of me I just have to have it no matter what kind of rice cake is in it.

[@jbcushey]

​@@obliviouslyartful7230 Rice cakes made with wheat flour mixed in generally carry an impression of "lower quality" among those who are ddukbokki enthusiasts (they are cheaper to produce) - some street food stands will actively advertise that they use pure rice flour dduk to encourage more customers. There's also some national pride wrapped up in that, but I won't go off on that tangent. Personally I prefer the pure rice flour rather than that mixed with flour because the texture is softer and more to my taste.

[@jasonlisko]

As a new yorker living in korea for 7 years, my heart is super happy to see this video!

[@aznbabeeo]

Hi! You probably won’t see this comment but garae dduk which is the rice cakes that you use for tteokbokki is actually not made with glutinous rice flour. They are traditionally made with wet rice flour (japanese/Korean short grain or medium grain rice). Thanks for making an awesome Korean recipe!

[@dtsuga95]

was looking for this comment

[@obvsaprincess8141]

Lol I tried the recipe using glutinous rice flour and it did not work 😂

[@maxifernandez1760]

I know that the "illegal fishery on your apartment" was a joke, but it sounded oddly specific and I could see that happen.

[@tigertoxins584]

was a big issue in ancient times, fisheries and associated business’ smelt so bad they had to be located at least a certain amount of distance away from main housing areas

[@darknessblades]

Would be fun if you live in a Land-locked state with no river in sight for over 100 Miles, and they still complain of the smell

[@pinpingoin]

Man when he name-dropped maangchi I instantly smiled, she's such an internet mom when it comes to cooking, love her.

[@libileee]

The way you are pronouncing these Korean ingredients are going to make me cry from joy

[@abhinavsankuratri7921]

My man is just making whatever he feels like at this point

[@Sahelanthr0pus00]

Isn’t that the point?

[@hailtothevic]

You say that like it's a bad thing

[@OMGitsTerasu]

Both of you guys above me took that too personal.

[@BB-pn2qv]

Have you ever had this? It is AMAZING

[@BootlegAdult]

It's a basic somewhere in the world (like Korea)

[@CheckerDuck]

"Dear diary, today one of my very favourite things got even better"

[@Infernofist666]

Man i got into cooking Korean food during the pandemic and this is one of my favorite things to eat , just after Budae Jigae. If your up for it cover your Tteokbokki in mozzarella cheese and hit the cheese with a torch to get it nice and bubbly its an instant upgrade.

[@deadshotcrp1327]

I’d like to see some African dishes

[@aclonymous]

so just an empty plate?

[@maichan97]

@@aclonymous That’s really rude and ignorant

[@milo7469]

@@aclonymous might have been funny elsewhere but this was tone deaf. Learn some tact, please.

[@yllejord]

@@milo7469 just out of curiocity: where would a comment like that be funny?

[@deadshotcrp1327]

@@aclonymous bruh

[@JenJenMegaDooDoo]

Everyone thought I was crazy for making rice cakes. I'm glad he showed how it's actually pretty easy just takes time.

[@potatoqueen10]

Lifehack: if you want to make the dashi broth they also sell pouches (like giant teabags) of the anchovy/seaweed that you can easily boil with water and take out!

[@tigertoxins584]

why bother when you can just use dashi? Like, you dont own a strainer?

[@potatoqueen10]

@@tigertoxins584 It's for convenience, and they're literally just korean/japanese pre-assembled pouches of the anchovy/kelp so it *is* making dashi. Some people aren't familiar with/don't want to pick out anchovy bits so they won't try the recipe, but since the pouches are all ready to go they can easily use it without needing a strainer too (extra dishes). I'm just giving an easy alternative for beginners who also don't have the powder version, you can stick to buying the kelp and anchovy seperately and sorting them if you want to!

[@tigertoxins584]

​@@potatoqueen10 the tea bag just seems like extra steps, I guess there's nothing to really complain about considering they're probably made of cellulose right? I had the odd notion that the bags weren't biodegradable for whatever reason..

[@CashewCakery]

holy shirt! babish makes tteokbokki!!?!?! are you kidding me! this is awesome!! love❤️

[@VulturesArePeopleToo]

He's also made kimchi before too

[@CashewCakery]

@@VulturesArePeopleToo yes! i watched that one too

[@Talk2MeNice]

Just tried this recipe TWICE. One where I soaked the rice cake for 10 minutes and another where I did NOT. Found out that you don’t need to soak them!!! They still come out nice, chewy, and delicious 🥸

[@AdiDoinStuff]

when I lived in Queens, my neighbors upstairs were korean, we'd go to eachothers house to hang out- this was the first korean food I ever tried, cooked by their mom.

[@mattshipley570]

How can anybody dislike these videos? The Most Wholesome channel on KZbin, it makes me so happy to see this guy living his dream!

[@noahcalland8316]

From my understanding, you soak the rice cakes first to hydrate them all the way through, allowing the inside to get up to temperature easier.

[@TK-yb7ce]

Putting tteoks in the water smoothens tteoks and helps sauce to absorb well. Also wash out some vinegars from the surface of tteocks.

[@jamesdakrn]

You NEED to add the fish cakes in there, and optional but the instant ramen noodles in it as well Also goes well w/ Soondae on the side (Korean blood sausage)

[@mundanethings208]

I wish he’d give more fish cakes when he made them lol also love them with chicken sausages

[@ashleycha393]

and deep fried mandu! (dumplings) and I personally like an hard boiled egg also

[@ingetout]

I like deep fried calamari and yam tempura which is like the quintessential Korean combo.

[@jamesdakrn]

@@ingetout yessssss

[@sdownin72]

I know the sheet-style fish cakes are traditional for tteokbokki but my one experience buying the dish restaurant made, was that those thin sheet fish cakes didn’t agree with my American plalate. They had a little too strong of a dried fish flavor that was kind of off-putting. Yes I know that sounds odd, considering the dashi is made with dried anchovies, but, yeah. Removed the fish cakes and it was delish. I’d definitely go for the other add ins - cabbage, green onion, ramen, sausage, cheese, etc. but the fish cakes are rather an acquired taste.

[@anaguerreiro5641]

When he said "today one of my favourite things, just got better" I felt it in ma soul

[@matnovak]

This series went completely off the rails at this point and it's glorious

[@Emperorerror]

I know right hahaha. It's just "recipes that aren't from tv shows" now

[@MetallicPyro]

@@Emperorerror This is the basics w/ babish series - different than the binging w/ babish. Binging is more for recreating recipes, basics is, well, for de basics.

[@matnovak]

@@MetallicPyro he knows, you misunderstood him

[@Emperorerror]

@@MetallicPyro That's what I'm saying. Basics isn't basics anymore - it's just any food Babish wants to make that ISN'T from a TV show (i.e. not binging)

[@Emperorerror]

@@matnovak Thanks dude!

[@ViperIsBad]

Literally went to the asian market the day before and got everything i needed to make this and like 4 dufferent packages of the rice cakes. Was gonna make some for lunch and went to look for a quick recipe,he posted the video an hour before. I was so happy.

[@livinglifeleona]

Just tried tteokbokki at home for the first time tonight after getting into some Korean shows on Netflix and drooling over the food and drinks they all have. I'm going to keep this on my list of regular foods.

[@glass.hammer]

the basics jingle will never get old, even 103 times through.

[@shadowcat1606]

101 times.

[@raerohan4241]

Speaking of jingles, I kind of miss the old opening. “Hey baby, I hear the blues a-callin’, tossed salads and scrambled eggs” So nostalgic

[@shadowcat1606]

@@raerohan4241 But that was just for Binging, wasn't it?

[@raerohan4241]

@@shadowcat1606 Yes, I meant just in general

[@anaghzaccount]

Thank you for bringing the old opening theme back!

[@miyacoxlong2343]

Just for ref- those who don’t have easy access to rice cakes and are making them from scratch, you can save on rice flour by cutting it with wheat flour when you make the rice cakes. These give a texture that is very nice and the flavor goes lovely with the sauce. PS- Garlic is not optional (unless you’re allergic)

[@youngbiyoo1487]

아 ㅋㅋㅋㅋ 떡볶이 발음 왤케 귀엽냐 ㅋㅋ Lol Babbish saying tteokbokki is so adorable

[@saxdrummerjp]

Any recipe I make of yours slaps my dude. Keep it up, love your content!

[@PhantomSavage]

Looks like Korean gnocchi to me, and that is not, at all, a bad thing.

[@smoothwizard2868]

@Melody Ackerman no gnocchi is made from potato

[@ThomasLinrabbitpenguin]

very different texture if you ask me tbh but not a horrid comparison

[@katherinesmith8873]

Cooking gnocchi in a sauce until the sauce is reduced sounds awesome. Be sure to read your comments section. One idea becomes a dish but that idea is made of thousands of little inspirations.

[@Soveliss1986]

that's what crossed my mind too but I so want to try it !

[@TomTom-ru8tx]

Yes you are right, different but similar texture and flavour

[@hjkim6062]

떡볶이 맛있는거 전세계 사람들이 다 알아주면 좋겠다....

[@connor9207]

I see you finally perfected that "nothing fancy" line from tik tok 😂

[@QuayHollywood]

Heard about this from one of my co-workers that is Korean and I'm now fully invested in making this from scratch to share with her.

[@tealia]

Bring on the Korean critiques lol. (잘했어요 Babish 😉❤)

[@roxymodest]

Waiting for the Korean aunties to destroy Babish

[@alexfregger9857]

Fine. The Tt at the beginning is more of a D sounds like tdokebokie

[@JustTryHard_Juth]

im korean so ill leave comments as im watching. just keep in mind that my taste is *slightly* different than the average korean, but it doesnt vary that much

[@tealia]

@@roxymodest Don't forget the Ummas.

[@nars_bars8774]

Nah he did great. Tteokbokki is a common street food in Korea as well, so its not a very complicated dish

[@indranighoshal5232]

Babish please make Sweet Bread a la Gusteau from Ratatouille, I'd love to see how you recreate it! (6th time I'm saying this probably. Oh well LOL)

[@sabi8993]

This video is awesome. He is showing how to make the legit Korean tteokbokki. My mom used to make tteokbokki almost same way. She added cabbage and onion to this recipe. You can also add sausage or minced meat for more flavor.

[@evan]

nooo what happened to the new intro music? I LOVED HIM *edit* Really loved that extra 45s at the end... weird my only comments were on the intro and outro hahaha

[@aclonymous]

nah, old intro is better.

[@4.0.4]

I'm ok with change, but it was a very big downgrade.

[@LinkinParkLover2012]

It’s still there at the 0:17 mark 🤨

[@aclonymous]

@@LinkinParkLover2012 ...no?

[@Noodles4Lyfeee]

@@LinkinParkLover2012 ah, you mean that cut in the music

[@ryotanada]

6:24 you know what, T-Whisk can be your stage name some day

[@glass.hammer]

T-Whiskey

[@sosayweall_jpg]

i thought he said 'teeny-whisk' but t-whisk makes sense, lol

[@bichen-up-ur]

Glad that Babish loves tteokbokki, truly a man of refined taste.

[@oliwia2546]

We have something similar in Poland called "kopytka" which means literally- little hooves, but made with potatoes and served with a bit of metled butter and breadcrumbs.

[@tigertoxins584]

kurwa mach pierdolic

[@jdj0524]

Average korean : Did not expect Andrew to make 떡볶이 (tteokbokki) rice cakes from scratch

[@RomanNumeral04]

This is literally one of the easiest dish to make, so why would we be surprised?

[@carriesmith2477]

@@RomanNumeral04 because it's not common to make the rice cakes themselves from scratch haha

[@jdj0524]

@@RomanNumeral04 Yup, making 떡볶이 itself is very, very easy but not 떡 itself. Personally I've done it only once in my life

[@jayelaine6258]

tteokbokki was the first Korean staple I ever learn how to make and I still regularly make it for my fiancée when we crave Asian comfort food🥰🥰🥰

[@espeerdj423]

lol I was just literally talking about tteokbokki with my mom earlier

[@VeryTastySoup87]

Chinggg

[@VeryTastySoup87]

Chonggg

[@VeryTastySoup87]

Eat dog?

[@Lavi-Aemilia-Astori]

@@VeryTastySoup87 very funny, also according to youtube, you spend 2 minutes typing a few simple words

[@Lavi-Aemilia-Astori]

@@VeryTastySoup87 after a little looking around, you literally have a playlist name "Anime", you don't have the right to speak about this matter edit：for anyone in the future, this "VeryTastySoup" guy did have a "Anime" playlist, though he has hidden it due to me using it against him

[@randomsmd16]

2:57 "Remove the plastic wra-be careful 'cause it's gonna be pretty hot."

[@gracehenderson6504]

I’ve been falling asleep to the babish channel lately which often leads to me dreaming about whatever is happening in the videos. The other night I dreamed that I went to an in-person Babbish cooking class. Halfway though I got emotional, turned to the person next to me, and said “I’m once again crying over the food KZbinr” life imitates art

[@emiirubii]

Here’s a little tip if you make the broth yourself. When adding in the green onion/scallions keep the end with the roots and add it in too. Just make sure it’s washed well. It adds a little bit of a deeper flavor. ;)

[@yashcfc4]

I'm glad we are back to the original opening music

[@mynameismimicow]

Maangchi is 100% the legend of korean cooking on youtubeeee thank you for recognizing her 🥲💖

[@콩자-j1q]

Babish's korean pronunciation is impeccable! Go chu jang! I recommend adding some ramen noodle and cheese and cabbages!

[@mo8981]

One of my fondest memories was when I was in my 1st year at university and my friend invited me over because she wanted to try making this. It is now one of my favourite things to make when I want some spicy comfort food

[@adrianawallace9224]

My father used to make this for me on my birthdays when I was little. Now I feel complete about making this at home. Thank you, this genuinely means alot seeing a familiar recipe.

[@bigfootsburneraccount9160]

"Tossing is optional but preferred" Put that in your Tinder bio

[@서승현-u4j]

뭔소린진 모르겠지만 댓글달아야지

[@propnotch3466]

Babish: So you're going to add exactly 3 teaspoons of this and 3 cups of that Boris: chuckles softly* ooy blin

[@GregoryMom]

watch him replace the spicy sauce with mayonez

[@beefortebrea9386]

I made this a few years ago because of korean mukbangs 😊 other cultures are so cool. Respect ✌🏽

[@user-dm1tv6nl2e]

This is my jam! I love this stuff, thanks for sharing!

[@nEvk-gx9ww]

Bruh u couldn’t even see the whole video

[@bjp1101]

I was dead about to buy some when I got the notification

[@user-dm1tv6nl2e]

@@nEvk-gx9ww The food, I was excited to see this dish