by Tammy | Feb 9, 2010 | Modern Korean
Today, I’m bringing tteokbokki to the new world, first stop in Mexico. Due to the labor-intensive nature of traditional Mexican mole sauces, I didn’t make this mole from scratch. The mole that Americans recognize is Mole Poblano. Wikipedia says,... 
by Tammy | Feb 8, 2010 | Modern Korean
Posted by Tammy Today’s tteokbokki recipe keeps us on the Italian peninsula by using Bologna’s famous sauce as the wardrobe for the tteok noodles. When I lived in Korea, I did not know much about cooking. My cooking skills was limited to grilled cheese... 
by Tammy | Feb 7, 2010 | Modern Korean
Posted by Tammy Arrabiata sauce is an Italian pasta sauce. The word “arrabiata” literally means “angry sauce” and comes from the southern part of the Italian peninsula. This is the first Italian (and probably only) Italian sauce I’ve made... 
by Tammy | Feb 6, 2010 | Modern Korean
Posted by Tammy The Fourth Day of tteokbokki continues our culinary journey in India. Today’s inspiration is Korma Curry, which is a staple of North Indian Mughlai cuisine. The recipe for Korma curry goes back to the 16th century, when Persia’s Mughal Empire... 
by Tammy | Feb 5, 2010 | Modern Korean
Posted by Tammy My next source of tteokbokki fusion inspiration comes from the Indian state of Tamil Nadu. Madras, the capital of Tamil Nadu, which is now called Chennai, is located in the southwest corner of India. The region is well known for its spicy curry. First,...