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Foundational understanding of the four elements of good cooking
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Foundational understanding of the four elements of good cooking
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine all ingredients in a heavy bottomed pot. Bring to a low boil (on medium low) and then let the sauce cook for about 10 minutes. Turn off the heat and serve or chill. This sauce keeps about a year refrigerated.