The Recipe Lady Satisfy Your Cravings with Our Recipes: Korean Recipes

Showing posts with label Korean Recipes. Show all posts

Wednesday, July 2, 2025

How to Make Squid Game Dolgana Korean Honeycomb Candy

by The Recipe Lady

Watch the video Version of the Recipe:

How to Make Squid Game Dolgana Korean Honeycomb Candy
Ingredients:

1.5 tbsps. sugar (white or brown)
1/16 tsp. baking soda (about 3 pinches)

Equipment Ingredients:

Stainless steel ladle
Chopstick to stir the sugar
Non-stick baking sheet or pan to use as a base (or use parchment paper)
Rubber spatula
Hotteok press (or a bowl with a smooth, round bottom, about 4 to 5 inch diameter)
Cookie cutter(s)
Lollipop sticks - optional
Large needle to play Game

Instructions:

Have everything ready before you start.

Add 1.5 tbsps. of sugar to the ladle.

Hold the ladle over low to medium low heat.

When the sugar starts to melt around the edges, stir with a chopstick.

Continue to stir constantly, controlling the heat.

If it starts to smoke, raise the ladle a few inches above the heat, and lower it closer once it cools off a little.

Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color.

While stirring, you can bring the ladle closer to the heat for a short second or two to keep it warm, but don’t let it puff up too long. It will burn at the bottom.

Pour the mixture onto a non-stick baking sheet or a skillet, scraping with a rubber spatula.

If using a lollipop stick, place the tip of the stick into the mixture.

Let it cool for a few seconds.

Lightly press it down with the press and lift the press a couple of times, and then press it all the way (for 4 to 5 seconds) to the desired thickness. This helps prevent the dalgona from sticking to the press.

Immediately, stamp it with a cookie cutter, firmly but not all the way through.

Remove the cookie cutter immedietly.

Have fun playing your own version of Squid Game trying to remove the shape with a needle!

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Buy the Korean Cookbook for More Great Recipes

How to Make Squid Game Dolgana Korean Honeycomb Candy

Saturday, October 9, 2021

How to Make Squid Game Tteokbokki Spicy Rice Cakes Seong Gi-hun Ate With His Daughter

by The Recipe Lady

Tteokbokki is one of the most popular Korean street foods in Korea. Seong Gi-Hun ate this junk food with his daughter in episode one of Squid Game.

Ingredients:

1 pound of cylinder shaped rice cake
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
1/3 cup hot pepper paste
1 tbsp. hot pepper flakes
1 tbsp. sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled
1/2 pound fish cakes

Instructions:

Add the water, dried anchovies, and dried kelp to a shallow pot or pan.

Boil for 15 minutes over medium high heat without the lid.

Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl.

Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs.

The stock will be about 2 1/2 cups.

Stir gently with a wooden spoon when it starts to boil.

Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes.

If the rice cake is not soft enough, add more water and continue stirring until soften.

When you use freshly made rice cake, it takes shorter time.

If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.

Remove from the heat and serve hot.

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More Squid Game Korean Recipes in This Recipe Book:

How to Make Squid Game Tteokbokki Spicy Rice Cakes Seong Gi-hun Ate With His Daughter

How to Make Squid Game Fish Bun Pastry Bungeoppang

by The Recipe Lady

How to Make Squid Game Fish Bun Pastry Bungeoppang

Ingredients:

1 cup plain flour or cake flour, sifted
2 tsp. baking soda, sifted
1/4 tsp. fine sea salt
175 ml. milk or water
3 tbsp. castor sugar
1 tbsp. melted butter
1 egg
1 tbsp. melted butter or cooking oil for cooking

Filling Options:

"Use about 1 tbsp. of filling per fish"

Sweetened red bean paste
Custard
Chocolate
Nutella
Ham and cheese (for savory fillings)

Instructions:

Combine all batter ingredients in a medium bowl and mix them well.

Transfer the mixture into a jug that has a spout for easy pouring.

Preheat a bungeoppang pan (fish shaped pan) over medium low heat.

Quickly brush the pan with some melted butter or cooking oil.

Pour the batter mixture onto the bungeoppang pan.

Only cover about 50 % of the pan.

Repeat as necessary until the sugar completely melts without any lumps, but let it cool off a little before adding the baking soda.

Holding the ladle away from the heat, stir in the baking soda.

Stir quickly and vigorously (20 to 25 times) until the baking soda is completely dissolved and the frothy mixture turns light caramel-color.

Add your choice of filling then add more batter mixture on top to cover the fish mould.

Close the pan and turn it over quickly.

Cook both sides of the pan until the fish pastry turns golden brown (about 2 mins each side).