I found this recipe for tteok bok ki.... it's my favourite korean dish!!! ya i dono how to make it... but... it juz looked too wonderful... i've onli ate it once... at ko-ko restaurant at ampang... (on 22/11/06) yess... i rmb very well... hahahhaa... it's wonderfulL!!!! i tink it costs like rm10 per plate... ya and i tink the portion is aso around this size... it's so niceeeeee.... sighzzz... i should learn to make it one day...



O.K., so we start off with the tteok. It's one package of "tteokbokki tteok", i.e. the plain, cylindrical kind that is about 1 cm. in diameter. Cut it into about 4-5 cm lengths. You can also use "tteokguk tteok", which is about twice as thick, in which case you would cut it into thin slices about 0.5 cm. thick. Whichever way you do it, make sure that the pieces are separated. If they're stuck together, rinse them in warm water and pry them apart with your fingers before using, otherwise you'll have huge conglomerate boulders of tteok to deal with latter.



Here are the bottled seasoning ingredients that I had ready. From left to right: hot chili bean paste (gochujang), malt syrup (mulyeot), sesame oil, soy sauce, and roasted sesame seeds. These are all common things you can get at any Korean-oriented grocery. Other things you need are garlic, green onions, and Korean chile powder.



I just made a simple beef tteokbokki, without a lot of additional main ingredients. The main reason being that we didn't have a lot of additional main ingredients in our house. Take partially defrosted boneless galbi meat, cut it into matchstick-size pieces, and marinated it with . . . something. Approximate recreation - for 0.5 lbs. beef, mix in 1 Tbsp. minced garlic (I know that's a lot - you can use less), 2 Tbsp. soy sauce, 1 Tbsp. malt syrup, 1 Tbsp. sesame oil.

Chop up a bunch of large-diameter green onions roughly (enough to make about 3/4 cup unpacked - I know that's a lot - you can use less), and put it aside.



Drain the beef out of its marinade, which you reserve, and saute it for a while in a little oil until just done.

• If it's reasonably tender meat, which this was, take it out and put it to the side so that it won't get overcooked.
• If it's tough meat, then leave it in to stew with the tteok until it reaches the "moist-tenderness" stage.

Cook the tteokbokki tteok in the reserved marinade and a few tablespoons of extra water or beef broth.

• You can add matchstick-sliced carrots or chinese cabbage at this point if desired.
• If you are adding dried noodles to the tteokbokki, put them in with the tteok at this point. You should adjust the total amount of noodles and tteok so that it comes out to about four generous servings.
• If you are making tteokbokki without beef or other marinated meat, you should use about 1/4 cup extra water or broth.
• If you are making it with flat fishcake slices, it's probably best to use a dried fish-type broth, but that's up to you.
• If you're making it with Spam, God bless you!

Bring to a boil, cover over medium heat, and let soften for about 5 minutes - watch it so that it doesn't get too gooey. The starch leaching from the tteok will thicken the sauce to a muddish color.

Uncover, and add the meat back in to heat. At this point I take out a bunch of the tteokbokki for my daughter, who dislikes anything hot or green. . .



Add about 2 Tbsp. gochujang and 1 Tbsp. chile powder to the mix. Taste to see if it's salty enough, and add more soy sauce if this is necessary.

• You can add fresh noodles at about the same time you add the additional seasonings.
• If you made your tteokbokki with flat fishcake instead of marinated meat, you need more salt, and should add about about 2 Tbsp. of soy sauce at any rate at this point, or use 1/4 cup gochujang in place of the gochujang and chile powder.

These variations will lead you to something I judge to be "moderately hot" and "somewhat salty", though you may find this subjective.

Stir in the chopped green onions, and lay out on a plate if you're being pretentious. Sprinkle sesame seeds over it and serve.

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You Know You're Malaysian When... You complain about the quality of the pirated DVD you just purchased. "What, RM10 for DVD5?! Aiyah, boss ... sound no good, cheaperlah ..."

You're willing to consume sambal petai and durian and gladly suffer the bloating and wind-breaking incidents.

You're exceedingly polite to the Mat Sallehs but you slag your own kind. "Hello, sir. Why don't you sit here, it�s got the best view of the city skyline." But, "Aunty-ah, your table is over there next to the kitchen."

You order Maggi goreng and fried chicken, complain about how oily the food is, and then proceed to finish it anyway.

You love to talk about food. You're already thinking about what to have for dinner while eating lunch. "I'm stuffed. What shall we have for dinner?"

You dive into a communal-style meal the moment the dish lands on the table only to hesitate at the last morsel of food on the serving dish. There are two possible explanations for this: the first is the pai seh (embarrassed) factor, while the other is the myth that the person who eats the last piece will be a spinster.

You hit the accelerator the moment the first drop of rain hits your windshield. "Alamak, it's going to rain. Sure traffic jam one. I'd better drive faster."

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You have owned at least one Proton in your lifetime. Cheap, cheap. That is until you start to make enough dough to buy that Honda you've been salivating over.

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You pop open the wet tissue packet at the Chinese restaurant by squeezing the trapped air to the top of the packet before proceeding to smash your fist into it. The louder the pop the better.

You greet your friend / neighbor / acquaintance on the street with "How are things?" or "Have you eaten?" or better yet, by stating the obvious: "Went to market ah?"

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You catch all major televised events at the mamak.

You have roughly six meals a day (breakfast, mid-morning tea, lunch, afternoon tea, dinner and supper). Then there's the snacking � keropok ikan, pisang goreng, muruku, jam tarts and the like.

You get the whole family dressed to the nines, jump into the car and head for the minister's open house � and ask for styrofoam boxes and plastic bags to tar pau food.

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You're proud to be Malaysian - and you pass these jokes on to all your Malaysian friends!