Food Lab Basics: POV Tteokbokki (Korean Rice Cakes with Chili Broth)

Classic Korean comfort food. This is Tteokbokki, a dish I learned how to make from a Korean friend in college (and have since adapted to my own tastes). It uses rice cakes, but it's also great with pasta (I make it here with speatzle: • Late Night Kimchi and ... ).
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f...

[@HuntinDawg42]

"If you don't have a Sous Chef Eric" best comment in a recipe I've ever heard.

[@chaoaretasty]

My Sous Chef Mike doesn't have enough fat on him to make good pancetta

[@zrobeast]

chaoaretasty: “Chef Mike” *GORDON RAMSAY ENTERS THE CHAT*

[@grant5373]

he needs to do a post quarantine video with Chef Eric

[@rithrius5384]

_"Grab your nearest Jon Favreau."_ ~Andrew Rea

[@ryantryin6100]

I feel like I know sous chef Eric better than myself at this point

[@huntersonification]

Dude would love to learn sous chef Eric’s pancetta and cooking tutorials!

[@imfromzwolle]

Yes, Please. I have a pork belly in my freezer right now just dying to be turned into delicious pancetta.

[@catacatahb]

I literally ordered a pork belly to turn it into a pancetta. I would LOVE to try on sous chef Eric's recipe. It would be wonderful. Please make it happen!

[@Hundmathr]

Yes please.

[@rmgek]

YES. DEFINITELY!!!

[@Vekenstein]

Hmu if anyone needs a sous chef Erik

[@ivannaviosky1739]

Erik sure

[@FantomMind]

Please show us how to make pancetta.

[@ItMeansSun]

Is this video your resumé?

[@ryan.punzalan]

Kenji: "See you tomorrow!" Also Kenji: I meant, see you in five minutes.

[@qb9music]

Kenji is the only youtuber ive seen whos channel has truly experienced the "covid19 glow up"

[@dbo514]

chaseey no kidding his videos are amazing

[@h6292]

Yeah I'm not gonna lie, covid19 brought me here

[@DJFaNaTiiC]

Less time for the restaurant, more time for us! Salute Kenji!

[@patrickkasprzyk7471]

Yes I would be interested in sous chef Erics class!

[@wilbert0_]

so long as he refers to himself as 'sous chef eric' in full every single time he wishes to use the word 'I' then frankly go ahead

[@kamalhm-dev]

Wait what? Am i missing the joke

[@Alexander1005]

This is an excellent idea. Hulk smash; Sous Chef Eric cook.

[@jdslin]

Where the french toast at Kenji

[@Guy-ek9yb]

Yeah Kenji we were promised carbonara French toast.

[@mauz791]

Savory French toast sounds amazing

[@evenoddprime]

promises were made!

[@angryandroid]

This isn't French Toast made with the leftover carbonara sauce like you said last night...

[@ofsabir]

We are together all day aren't we :D He would upload it soon.

[@inisus]

haha love this comment

[@smileybacon6810]

He sounded so sad when he said they emptied all the taps for the beer :(

[@sminstudios]

Pinin’ for the Pliny (not the fjords)

[@amontpetit]

"I like vegetables" The last 5 videos posted determined that was a lie

[@inisus]

hahaha

[@sciolist3109]

ceasar salad. ok

[@DonutOperator]

Dude, great video! Thank you!

[@fierypickles4450]

Eyy donut!! Much love broski

[@paulcantshutup]

Kenji is really out here, every single video, giving a masterclass in good cooking technique. We are ALL beneficiaries of this. Thank you, Kenji.

[@F_Fetch_]

Tteok= Korean Rice cake bokki= Simmered, Boiled with small water, or Fried with oil Gochugaru= Korean Chilli powder Gochujang= Korean Chilli paste

[@inisus]

thanks

[@EoFisherman]

굳👍

[@Stan_sprinkle]

고마워요

[@hanschenklein8124]

So I gather Gochu is Korean chili, with garu meaning powder and jang meaning paste? I mean, linguistically, it would make sense to me, but maybe, as a native speaker, you could confirm or deny my suspicions?

[@EoFisherman]

@@hanschenklein8124 Yep. Jang often refers to fermented source and its usually in paste form. One of the exception is soy source(Gan"jang" in Korean.)

[@hansneidhart4583]

we need a my sous chef eric‘s pancetta video

[@notanotherpyro]

Man, I need to get a Sous Chef Eric. Or at least watch his video on making pancetta.

[@brice618]

Sneezing pro-tip: If you’re on the verge of sneezing but can’t, look up at a light. Works every time.

[@TomMathesonColes]

If you have the gene that causes this! I have this and it works everytime

[@mattw7372]

Yes... have him do it. Times are tuff and I get it but I'm glad to see these vids. They get me cooking and thinking about other things.

[@jakethomas2478]

Your book was amazing. Watching you cook - more amazing!

[@ruurdje]

I love the pov perspective cooking you're doing, could also be very interesting to see you prepare an industrial batch of hospital meals! Would be very interested in seeing more real-time cooking videos (also from Eric!).

[@Hunter_Brandon2]

I can’t put my finger on exactly why this is the right content for me, but it is and I’m glad you’re making it.

[@cinderblockkhead]

LOVE tteokbokki! Just made some a few days ago with giant rice cakes that had to be used. Can't get enough of the texture! ^__^

[@derekxiaoEvanescentBliss]

i appreciate these FPV videos very very very much.

[@Junereth]

get Sous Chef Eric to make a cameo

[@jjapagheti]

Glad to see korean food in this channel👍🏻

[@scottydigital]

Yes, give Chef Eric some shine. I don’t believe he really exists lol

[@MrJbkilla]

Video gets uploaded titled "Sous Chef Eric pancetta class" and it's just clearly Kenji with a fake moustache.

[@krsgoss]

Cooking class would be great. Thanks for these videos and everything else you’ve put out there!

[@ripztubig4457]

Omg, I love Pliny! I always wondered what you were pouring yourself. Glad to know it's one of the best!

[@alisonwatson6708]

Kenji, I'm loving these videos and can't wait to visit Wurst Hall. It's on our post social distancing bucket list. Bring on Sous Chef Eric!

[@picojohnson1]

Hell yes! I would love an online course to learn more cooking techniques and how to make more foods.

[@syberen]

The first few POV videos made me really dizzy, but much better with less head movement now. Thanks, great stuff!

[@FrankTedesco]

This is a great take on Tteokbokki! Thank you, KJL.

[@stevenhkim]

You have made quarantine so much better.

[@linkoffate]

Wow I wasn’t expecting that dish to appear lmao I’m really amazed by the variety of dishes you are making.... I wonder if there are any other favorite Korean style dishes you would like to show!

[@umb4ch]

Dude, I've made selfmade flour tortillas (first try actually and it turned out really good) yesterday to make some extra delicious quesadillas. Big thanks to you, you are a real inspiration.

[@sopwerdna]

I did the same thing a few days ago! just to make his ultimate quesadilla recipe... came out awesome

[@umb4ch]

@@sopwerdna It's so simple, right? :)

[@gabrielepumo9784]

Kenji saying the bacon is from sous chef Eric at this point is like BA saying that Tuna is Molly's dog every time.

[@anngiammona8748]

I’ve been thinking that I need my own “sous chef Eric”. Failing that, I would love to see a video from your sous chef Eric on how to make pancetta. Thanks for all the videos, Kenji. I’m making lots of new stuff now.

[@BrunoCaramMuller]

I ate this dish a few times at a local Korean place, now I know the name! Great video as always.

[@peterhoward5521]

I too would love to learn how sous chef Eric makes his pancetta!

[@Scottjf8]

Yes, definitely want the pancetta master class, Eric!

[@jaydee15003]

Love these videos. Wish I could be there to chow down!!

[@bertusvanheerden]

I'm so early the food isn't even cold yet

[@doc2earth]

Thank you for what you're doing.

[@WeeklyDad]

Looks great, thanks for sharing! 🙏

[@bensimon241]

Wow these videos fly out. Keep up the good work :-)

[@RyanSmith26]

I will watch (and eat) anything sous chef Eric makes

[@Val-yq7pt]

Would love to see sous chef Eric and his special methods

[@lttibbles]

The world needs Sous Chef Eric's teachings!!!

[@crudbonemeal503]

This channel is great for chefs out of work atm

[@anthonyp.7446]

Love this

[@taunokekkonen5733]

Haven't seen my sous chef Eric for a while. Wasn't in the fridge or pantry. I'll have to get a new one if I don't find him.

[@gotja]

I love adding oedeng in mine in addition to these tteok

[@sack943]

When I see tteokboki and don't hear " hello from Seoul " it feels weird lol love Aaron and Claire and kenji had me drooling over that bowl and beer looked so good

[@TheJensPeeters]

throws around 5 pounds of chili powder for a solid 30 seconds and almost sneezes... definitely corona

[@jkmorbo]

Seeing Kenji's version of tteokbokki is pretty cool. I should make some tonight.

[@timmoon7958]

You can also put in asian fish cakes and it’s great. Come from a Korean family and I love this dish :)

[@selenekim311]

Yay~ TBK is one of all time favorite street snacks in Korea! Making it at home means a lot during these tough times. Adding some fishcakes(eomuk), a dash of soy sauce (Oops you put it later.) and pinch of msg will render this dish even more street vibes:-)

[@Brianna-eo8nu]

If you don’t have anchovy/dash i broth, you can also used chicken bouillon powder, fish stock cube or dried mushrooms mixed with hot water to add a similar umami flavour.

[@NelsonMinar]

"Normally I'd pull myself a Pliny". Lol. I'll be back for one just as soon as you're open!

[@timburr9116]

Where would we be right now without Kenji!!! The hero of our times...

[@DianeH2038]

thank you for reminding me I have frozen tteokbokki to cook (plus all the accoutrements, minus your chicken spice -- but shichimi togarashi would work well, I think). I like slightly undercooked hard boiled eggs in it, too. goooood stuff.

[@SirKenshinHimura]

No bowl of rice, no sesame oil, didn't dry fry the tteok, used water instead of fish stock, last name not Kim...I'm starting to question this guy's dedication to authenticity!

[@janinecerilla515]

Looks so good! Personally would love to learn how to make Sous Chef Eric's pancetta! Would also be interested in learning to make pickled peppers or more about pickling in general if Sous Chef Eric is willing to share.

[@ankundingxwwmohammedmir4818]

I'm so early the food isn't even cold yet Kenji my man! I would love to see sous chef Eric’s pancetta!

[@heathriley3692]

First thought: "A line cook who cleans up after their self without the head cook yelling at them for having a filthy station?" Then I remember that you're the head cook, cooking alone. : ) Not that I've worked too many questionable kitchens or anything.

[@ytreece]

His organization and quick clean up is a thing of beauty tho. I’m just a home cook but I do that too, and prep my ingredients in advance. Clean as you go and keep the prep area clean and organized is the way to go.

[@Zetsubou515]

Kenji, I can't wait for your spot to open back up. I'm going to make a trip down from Sonoma just to try some food at Wursthall! (PS, if you need any Pliney I'll grab a case lol)

[@bloodgain]

Yes on the pancetta! I have a pork belly in the fridge I need to break down soonish and have been trying to decide what all I want to do with it. Pancetta would be great.

[@meinoly809]

I’ve been craving this lately!

[@1974KAAR]

Yes yes yes to an introduction to making pancetta

[@stevio83]

Flat fish cakes cut in to long wedges are also a classic ingredient. They actually create a nice stock so you don't need to use the fish stock.

[@arjunramachandran4141]

I see a fellow Weihenstephaner drinker, I'm happy!. One of my favorite hefeweizens along with Hacker-Pschorr. Good stuff Mr Kenji.

[@peterflom6878]

What great videos and what a good cause you are supporting. I will sign up for Patreon in the morning when I am at my laptop

[@leeanderson8773]

Yes! I'd love to learn curing from sous chef Eric!

[@robertstrom5328]

Yes!! Eric! Show us your power!

[@CAPT4INSL0W]

love the patina on the sabatier

[@mikewiner9438]

Yes!! We would definitely want to learn from Sous Chef Eric!

[@buschacha]

Honestly when I’ve a sneeze that just won’t budge I take another whiff and get it over with

[@loristrong462]

Yes for chef Eric!

[@AveryPorges]

This dude is the best

[@android61242]

Getting used to these. Please don't stop making these videos! Also yes I want to learn to make pancetta.

[@VLinas]

Yes, I would be interested ❤️❤️❤️

[@aaronplascencia4552]

Hello sometimes if you flip the grates upside down on your range, it becomes perfect for round bottom woks

[@yka1834]

Dude, I am Korean and your pronunciation is near perfect 👌

[@rickstah360]

Bring on Sous Chef Eric! Loving these recipes, Kenji!

[@jeanpablo1031]

Sous Chef Erik seems to have a lot of fun

[@johncooper5275]

Yes! Sous Chef Eric show us the way!

[@ballstv4085]

Good shut man. love the channel

[@kinginrust]

i would be thrilled to see his class on things like the Pancetta c:

[@gesturing]

Yes to Sous Chef Eric teaching us to make pancetta and anything else.

[@OnlyFlans42]

Hey Kenji, as a Chef, I'd love to see a pov of the restaurant catering you're doing if possible!

[@baniziepan]

"If you don't have a Sous Chef Eric" *welp i guess i can't make this*

[@mileshurley8647]

Hey Kenji, yes would very much love to learn sous chef Eric's Pancetta!

[@Mechazawa787]

+1 for Sous Chef Eric‘s pancetta.

[@charlesyates3]

My FAVORITE street food while I was In Korea. The spicier the better! I’d love to see you make some Bindaetteok!

[@136jab]

I would personally love a few videos by Sous Chef Eric, once this whole thing blows over I might even drive up to SF from LA to check out your restaurant, I just moved to CA in September and was on the East coast from Dec to mid Jan.

[@vikingrbeerdserkr8406]

That looks excellent as always! love both Weihenstephaner and Pliny, unfortunately Pliny is not available anywhere near me :P And yes I am sure we would all LOVE to see stuff from Sous chef Eric(k)!

[@BMan1113VR]

Hey Kenji, check out the Brewers Association for guidelines about idling/shutting down draft lines for extended periods. It might save you some money and improve quality at your restaurant once things opening back up. Thanks for all the videos!

[@simonefavaro3237]

that boomer sound effect at the end got me

[@tayon_lee]

Wow panchetta in Ttokbokki! I should try that