Hi, I like the Korean food show that I am watching on YouTube they call it Mogbang in Korean (먹방) which is mean the food show or eating on the live show. In this topic, the food that I knew from this amazing show is going to be the main one.

Gimbap is rolled rice wrapped in seaweed with a variety of fillings. Over the years, there have been other versions of it one of the most important dishes in korean, such as gimbap with cheese, tuna, and other shellfish. Additionally, there are variants of the design, such as the delicious little micro Gimbaps and the Triangle Gimbap, which is the Korean equivalent of the Japanese Onigiri. They are called Kkoma Gimbaps and are around one-fourth the size of a conventional Gimbap. Koma is a sweet and informal way to refer to a young child.

Fewer ingredients are utilized in the filling since Kkoma Gimbaps are much smaller, allowing for optimal rolling. Koreans make a mustard-soy sauce dip to go with their Kkoma Gimbap as a way to make up for it. The popularity and addictiveness of this combo surprised the Koreans. Due to the fact that it causes you to "forget your senses and devour wildly," it was given the name Mayak Gimbap. It is now a cherished mainstay of old-style Seoul markets.

Any rice-based dish that has been molded, compressed, or otherwise integrated into a single entity is considered to be a rice cake. Many diverse civilizations that eat rice have a vast range of rice cakes, which are especially common in Asia. Rice flour cakes, crushed rice cakes, and cakes prepared from whole grains of rice squeezed together or combined with another binding substance are common varieties.

Mama Lin's attempt to manufacture Korean rice cakes, specifically the kind used in tteokbokki, led to the creation of this recipe for Asian rice cakes. Steamed rice cakes are common in Chinese cookery, just like in Korean cooking (often times called nian gao). Mama Lin prepares rice cakes for stir-frying all year long. My mother decided to learn how to make Korean rice cakes, known as tteok, after observing how my sister-in-law was purchasing them from a store. To create the distinctive chewy texture of tteok, a dough formed of rice flour is frequently pounded. The rice cakes you see here resemble garaetteok (cylindrical rice cakes) in shape, but they weren't made in the same way as conventional tteok. Because this is my mom's version of a rice cake made in the Korean tradition, I hesitate to call it a tteok or garaetteok dish. Check out this recipe from Maangchi, though, if you want to learn how to create tteok from scratch.