INGREDIENTS FOR TTEOKBOKKI (SERVES 2)  3 

long strips of artificial crab
MAIN
meat (surimi in Japanese), cut in half
lengthwise for a total of 6
350g / 12 ounces Korean rice cakes, separated  3 cups cooked short-grain (sushi) rice,
hot (see note)
150g / 5.3 ounces Korean fish cakes, rinsed over hot water &
 1 1/2 tablespoons (22ml) sesame oil,
cut into bite size pieces
plus more for brushing
2 cups Korean soup stock (dried kelp and dried anchovy  1 1/2 tablespoons crushed
stock), use this recipe roasted sesame seeds
 6 square sheets gim (sold as nori in
60g / 2 ounces onion, thinly sliced
Japanese) for gimbap or sushi
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL) ++

3 Tbsp gochujang (Korean chili paste) DANGO

1 1/2 Tbsp raw sugar Joshinko glutinous rice flour– The Dango base

1 Tbsp soy sauce Shiratamako glutinous sweet rice flour– The Dango base and
also to add sweetness
1 tsp minced garlic
Powdered sugar- this is optional but recommended.
1 tsp gochugaru (Korean chili flakes)
Hot water– This creates the dough to form the dango
GARNISH
Matcha powder– For flavor and color
1 tsp roasted sesame seeds
Pink food coloring– For color. Use the gel kind.
1 tsp sesame ` oil
yaki-tomorokoshi
1 stalk green onion, finely chopped
3 ears corn, shucked
*1 Tbsp = 15 ml, 1 Cup = 250 ml
1 tablespoon canola oil
**If you want to learn more about Korean ingredients, check
my 30 essential Korean ingredients list. 3 tablespoons soy sauce

1 tablespoon sugar

Recipe Facts TAIYAKI

Active:60 mins
Total:60 mins
Serves:6 to 8 servings
Makes:40 pieces

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Ingredients
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 1 large (12-ounce; 340g) cucumber
 Sea or kosher salt
 3 large eggs
 Vegetable oil, for greasing the pan
 6 long strips ham for kimbap (each
about 1/4 inch or less thick)
 1 medium (8-ounce; 240g) carrot,
julienned
 3 sheets flat odeng fishcake, cut
lengthwise into 1/4-inch strips
 2 teaspoons (10ml) grain syrup or
oligosaccharide syrup (sold as
“oligodang” at the Korean markets)
 1 teaspoon (5ml) soy sauce
 1 whole danmuji (pickled radish) or 6
pre-cut long danmuji sticks for kimbap
 6 long pieces Korean braised burdock
root for kimbap