Tteokguk Two Ways, Part 2: Anchovy Tteokguk
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New Year’s (both the lunar and Gregorian one) is coming, and in today’s video, we will make anchovy broth tteokguk (dduk guk …
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Hi, I'm from UK. I love your channel and am inspired by your beautiful recipies. I wonder if I might ask you about Korean cakes/pastries/desserts in terms of best flavour/tradition/popularity? I'm writing a short story for a compeition which has to revolve around food/drink. I'm setting my story in Korea and my food subject is cakes/pastries/desserts but I don't know much about traditional recipies in this category. I have tried researching online but I can't find the special detail I am looking for. I would like to be able to explain the ingredient, taste, texture, sweetness, flavour in more detail and also maybe if there are any special meanings/celebrations that the recipies represent in Korean culture. Don't worry, if you haven't got time to reply, I just thought it would be nice to ask somebody who really knows. 🙂
Those evil squirrels torture my dog as well when the dance samba in the garden and she can’t chase them away 😂😂😂