Hello its Kinoshita Yuka (English subtitles by ~Aphexx~)
so today! tadaa I made a tteokboki-ish dish with extra cheese and mochi
I've been calling this dish tteokbo'GGI' up until now but looking at the recipe it called tteokbo'KKI'
so I'll be calling it tteokbo'KKI' from now on
~please ignore all the times I've pronounced it wrong~
Tteokboki is not sold at many stores around here
unlike mochi which you can find almost anywhere
I thought that if I substitute mochi into this recipe then I'd have no problems gathering the ingredients to make it
alrighty lets see how its made
tadaa this is how its made cut mochi into strips
watch that you don't cut your fingers
I'll be using 20 pieces of mochi today
cut leek sideways like this
cut the sausages the same way
make some boiled eggs
on med heat add sesame oil to a frypan
water, honey, since I'll be using so much I'll use a measuring cup instead
sake, gochujang
soy sauce, doubanjiang and let simmer
add our leek careful to not burn the sauce
the leeks are taking so long to cook so I'll microwave them for a bit
once you cooked them through add sausages and then our mochi
before the mochi cooks through (while it has a solid core) add our sesame seeds
lightly mix and plate top with egg
the yolks didn't cook quite in the center so that's why it looks like the yolk is so tiny here
and you all know I love cheese so much I'll now add cheese that I melted in the microwave
~oops I went too far to the side~ 400g worth of cheese
decorate with a bit of sesame seeds
tadaa the dish is complete
looks so delish I used quite a lot of honey in this today
so I'm sure its going to be rather sweet but then again there is quite a lot of doubanjiang and gochujiang in here though
itadakimasu ahh cheese and mochi is the 'bestest'
since this dish has both cheese and mochi its so tough to tell what exactly is so stringy
just look at this woud'ya the cheese is so stringy!!
and there is a piece of sausage and here is the mochi
the mochi that I made to resemble tteokbokki
there's egg in here as well
the sauce tteokbo'GGI' afteral...~ its tteokbo'KKI' sauce so its very delish
its so sweet and salty which really suits my tastesbuds
gochujiang isn't that spicy is it since its so sweet and salty I rather like gochujiang
and the doubanjiang has a bit of a spicy kick to it but there really is a difference between tteokbokki and mochi
the bokki has a bit firmer the mochi is chewier softer
I like either or
here's one of the eggs
onions and eggs are often found in 'bokki' so I added them today
these sausages are so delish in regular 'bokki' they use some sort of thick ham
but these sausages taste great in this
I love how perfect the cheese tastes in this sweet and salty dish
sausage and cheese
no doubt cheese tastes great wtih a slightly spicy sausage
gettin' hot in here (turns on A/C)
bokki always comes with egg in it and I thought it was simply because it tasted great but
eggs mellow out spicy dishes ~I dunno if its in here because of that but~
but anyways I just caught on to the fact eggs make 'bokki' taste way better!!! ~just right now~
to make these mochi feel more like 'bokki' I think its best to only cook them part way through
its nice to leave them with a bit of 'bite'
egg
last mouthful itadakimasu
gochisosamadeshita the tteokbokki-ish dish with cheese and mochi was so delish
its so nice to be able to make this dish despite not having any tteokbokki
and since I love that sweet and salty flavor so much I soooo love this dish
for those who can't handle any spice then you can omit the doubanjiang or use less
for those who don't like sweet things you can use less honey in this
I think the tastiest thing in this dish was the sausages
saaauuuuussagggesss are so tasty
these sausages taste so great with the sauce we made today ~ cheese goes great with it as well ~
today we cooked with plenty of cheese and tonnes of mochi it was so delish
it was so tasty won't you all please give it a try as well?
and as always thanks for watching and if you liked this video please hit the like and subscribe buttons BAI BAI
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