Eating Only Homemade Korean Food for 24 Hours
Eating ONLY HOMEMADE KOREAN FOOD for 24 Hours!! is a medium Korean recipe that serves 4. 720 calories per serving. Recipe by Ha Sisters on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $60.28 total, $15.07 per serving
Ingredients
- 4 cups Water (for broth and sauces)
- 1 packet Vegetable Broth Base (Korean style instant broth, optional homemade)
- 2 tablespoons Doenjang (Korean Soybean Paste) (fermented soybean paste, adds deep umami)
- 200 g Firm Tofu (cut into 1‑inch cubes)
- 1.5 teaspoons Soy Sauce (regular or low‑sodium)
- 0.5 teaspoon Salt (adjust to taste)
- 2 stalks Green Onions (sliced, garnish for soup)
- 300 g Korean Rice Cakes (Tteok) (cylindrical tteok, soaked if hard)
- 2 tablespoons Gochujang (Korean Chili Paste) (spicy‑sweet fermented paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes) (optional for extra heat)
- 1 tablespoon Sugar (balances the heat)
- 1 teaspoon Fish Sauce (optional umami boost)
- 1 teaspoon Sesame Oil (for fragrance)
- 2 Scallions (sliced, garnish for tteokbokki)
- 2 cups Cooked Rice (day‑old) (preferably chilled for better texture)
- 1 cup Kimchi (chopped, well‑fermented)
- 150 g Spam (diced, optional protein)
- 1 tablespoon Vegetable Oil (for frying rice)
- 1 Egg (fried, optional topping for fried rice)
- 2 cups Ice (shaved) (fine shaved ice, use ice shaver or blender)
- 2 tablespoons Sweetened Condensed Milk (drizzled over shaved ice)
- 2 tablespoons Red Bean Paste (canned) (sweetened, for patbingsu topping)
- 2 tablespoons Mochi Pieces (soft rice cake bits)
- 0.5 Banana (sliced, optional fruit topping)
Instructions
Prepare Doenjang Jjigae (Soybean‑Paste Soup)
In a large pot bring 4 cups of water to a boil. Add the vegetable broth base and dissolve 2 Tbsp of doenjang, stirring until fully incorporated.
Time: PT5M
Temperature: Boiling
Add Tofu and Seasonings
Gently add the cubed tofu, 1 tsp soy sauce, and ½ tsp salt. Reduce heat to a gentle simmer and cook for 8‑10 minutes, allowing flavors to meld.
Time: PT10M
Temperature: Simmer
Finish Soup
Stir in sliced green onions, taste, and adjust salt if needed. Remove from heat and keep warm while you prepare the next dish.
Time: PT2M
Prepare Tteokbokki (Spicy Rice Cakes)
In a medium saucepan, combine 2 cups water, 2 Tbsp gochujang, 1 Tbsp sugar, 1 Tbsp soy sauce, 1 tsp fish sauce (optional), and 1 tsp sesame oil. Bring to a gentle boil.
Time: PT5M
Temperature: Boiling
Cook Rice Cakes
Add the tteok (rice cakes) to the boiling sauce. Stir occasionally and cook for 6‑8 minutes until the cakes become soft and the sauce thickens.
Time: PT8M
Temperature: Simmer
Finish Tteokbokki
Stir in sliced scallions, remove from heat, and transfer to a serving bowl.
Time: PT2M
Prepare Kimchi Fried Rice
Heat 1 Tbsp vegetable oil in a frying pan over medium‑high heat. Add diced Spam and stir‑fry until lightly browned, about 2‑3 minutes.
Time: PT3M
Temperature: Medium‑high
Add Kimchi and Rice
Add the chopped kimchi and cook for another 2 minutes. Then add the day‑old rice, breaking up clumps with the spoon. Stir‑fry for 4‑5 minutes until the rice is evenly coated and heated through.
Time: PT5M
Temperature: Medium
Season Fried Rice
Add 1 Tbsp soy sauce and 1 tsp sesame oil, mixing well. Optionally top with a fried egg.
Time: PT2M
Prepare Patbingsu (Shaved Ice Dessert)
Using an ice shaver or blender, crush ice into fine snow‑like texture (about 2 cups). Place the shaved ice in a large bowl.
Time: PT5M
Add Toppings
Drizzle 2 Tbsp sweetened condensed milk over the ice, then add red bean paste, mochi pieces, and sliced banana (if using).
Time: PT3M
Serve All Dishes
Plate the Doenjang Jjigae, Tteokbokki, Kimchi Fried Rice, and Patbingsu. Enjoy the Korean 24‑hour feast!
Time: PT2M
Nutrition Facts
- Calories
- 720
- Protein
- 22 g
- Carbohydrates
- 95 g
- Fat
- 28 g
- Fiber
- 8 g
Dietary info: Contains pork (Spam), Contains dairy, Vegetarian‑friendly if Spam and fish sauce are omitted
Allergens: Soy, Gluten (soy sauce), Dairy (condensed milk), Egg (optional topping), Fish (fish sauce, optional)
Ingredient Substitutions
- Instead of Vegetable Broth Base: store‑bought vegetable stock
- Instead of Doenjang (Korean Soybean Paste): miso paste (less salty)
- Instead of Firm Tofu: extra‑firm tofu
- Instead of Soy Sauce: tamari
- Instead of Salt: sea salt
- Instead of Green Onions: chives
- Instead of Korean Rice Cakes (Tteok): glutinous rice noodles
- Instead of Gochujang (Korean Chili Paste): gochugaru + miso + sugar
- Instead of Gochugaru (Korean Chili Flakes): red pepper flakes
- Instead of Sugar: honey
- Instead of Fish Sauce: soy sauce
- Instead of Sesame Oil: vegetable oil
- Instead of Scallions: green onions
- Instead of Cooked Rice (day‑old): fresh rice (cool quickly)
- Instead of Kimchi: sauerkraut (different flavor)
- Instead of Spam: diced ham, tofu cubes
- Instead of Vegetable Oil: canola oil
- Instead of Egg: tofu scramble
- Instead of Ice (shaved): crushed ice
- Instead of Sweetened Condensed Milk: sweetened coconut milk
- Instead of Red Bean Paste (canned): sweetened red beans
- Instead of Mochi Pieces: small tapioca pearls
- Instead of Banana: strawberries
Equipment Needed
- Large Pot
- Medium Saucepan
- Frying Pan or Wok
- Cutting Board
- Chef's Knife
- Wooden Spoon or Ladle
- Ice Shaver or Blender (optional)
- Measuring Cups and Spoons
- Serving Bowls
Critical Steps — Do Not Skip
- Dissolving doenjang without lumps
- Cooking tteok until soft but not mushy
- Using day‑old rice for proper fried‑rice texture
- Shaving ice to a fine snow‑like consistency
Chef Tips from the Video
- Use high‑quality doenjang for a richer flavor.
- Adjust gochujang amount to control spiciness; start with 1 Tbsp and add more to taste.
- A pinch of toasted sesame seeds on tteokbokki adds extra aroma.
- For extra crunch, toast the Spam cubes briefly before adding to fried rice.
Troubleshooting
Tteok remains hard after cooking.
Soak the rice cakes in warm water for 10‑15 minutes before adding to the sauce, or add a little more water and simmer longer.
Doenjang Jjigae is too salty.
Add a splash of water or unsalted broth and adjust seasoning gradually.
Fried rice is dry or clumpy.
Use day‑old rice and break up clumps before cooking; add a tiny drizzle of oil if needed.
Patbingsu ice melts too fast.
Shave ice just before serving and work quickly; keep the bowl chilled.
Storage
Refrigerator: Soup and fried rice keep 3‑4 days; tteokbokki can be reheated within 2 days.
Freezer: Freeze leftover soup in airtight containers for up to 2 months.
Room temperature: Patbingsu should be eaten immediately; ice melts quickly.
Make-Ahead Tips
- Prepare the doenjang broth and store in the fridge; reheat before serving.
- Soak rice cakes in warm water for 10 minutes ahead of time to speed cooking.
- Cook rice a day ahead and chill for best fried‑rice texture.
- Pre‑chop kimchi and Spam; keep in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Doenjang Jjigae in Korean cuisine?
Doenjang Jjigae is a traditional Korean stew made with fermented soybean paste, dating back centuries as a staple comfort food. It reflects Korea’s reliance on fermentation for preserving nutrients and flavor, and is commonly served at home for breakfast or dinner.
What are the traditional regional variations of Tteokbokki in Korean cuisine?
In the Seoul region, tteokbokki is typically spicy with gochujang, while the Gyeongsang area adds gochugaru and sometimes fish cakes. Some southern versions incorporate soy sauce for a sweeter taste, and Jeju island versions may use seaweed broth.
How is kimchi fried rice traditionally served in Korea?
Kimchi fried rice (kimchi bokkeumbap) is often served hot from the wok, topped with a fried egg, and accompanied by a side of fresh kimchi. It’s a popular way to use leftover rice and kimchi, especially after a night of drinking.
What occasions or celebrations is Patbingsu traditionally associated with in Korean culture?
Patbingsu is a popular summer dessert enjoyed at street stalls, festivals, and family gatherings. It’s especially common during hot months and at celebrations like birthdays or holidays where a refreshing treat is welcomed.
What makes the combination of kimchi, gochujang, and doenjang special in Korean cuisine?
Kimchi provides tangy fermentation, gochujang adds sweet‑spicy depth, and doenjang contributes earthy umami. Together they create the layered flavor profile that defines many Korean dishes, balancing heat, sourness, and richness.
What are the most common mistakes to avoid when making Tteokbokki?
Common errors include overcooking the rice cakes until they become mushy, using too much gochujang which can overpower the dish, and not stirring enough, leading to uneven sauce coating. Keep the heat moderate and stir gently.
Why does this recipe use gochujang instead of plain chili powder for Tteokbokki?
Gochujang is a fermented chili paste that adds both heat and a subtle sweetness, as well as depth from fermentation. Plain chili powder would lack the umami and glossy texture that defines authentic tteokbokki.
Can I make the Doenjang Jjigae ahead of time and how should I store it?
Yes, you can prepare the broth and dissolve the doenjang a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before adding fresh tofu.
What texture and appearance should I look for when the Tteokbokki is done?
The rice cakes should be soft and slightly chewy, with the sauce thickened to a glossy, caramel‑like coating that clings to each piece. The dish should have a deep reddish hue from the gochujang.
What does the YouTube channel Ha Sisters specialize in?
The YouTube channel Ha Sisters focuses on fun, relatable Korean home‑cooking challenges, cultural food explorations, and sibling‑style cooking adventures that blend humor with authentic recipes.
How does the YouTube channel Ha Sisters' approach to Korean cooking differ from other Korean cooking channels?
Ha Sisters combines a casual, vlog‑style format with genuine family dynamics, often cooking entire meals in a single day while sharing personal stories. Unlike more formal channels, they prioritize entertainment, real‑life mishaps, and relatable sibling banter alongside the recipes.
Last updated: August 30, 2026
