In my opinion really well. Tteokbokki sauce goes well with many things and the filet is pollock, which has a quite mild taste and goes well with sauces. There should have been also a boiled egg, but I forgot to make them.

You really should. The dish is traditional to Savo area and the best ones are made by Partanen family in Kuopio. As described in the post it has pork belly, the difference being bacon is salt-cured.

Butter chicken is one of my favourite dishes to do at home. I end up always doing too much of the sauce and completely drowning the rice in it :þ

It does and I don’t think it is a “acquired taste” kind of thing, because it is not traditional to my exact part of the country and my first time tasting it was well into my adulthood. But I do hear that sometimes. I guess something about the look of the small fish is offputting for people and it does not have bright colours to entice you.

That’s odd, still working for me. There’s also a youtube video, but I prefer written recipes and the video is embedded on the site, so I linked it. https://youtu.be/Gz0X_QVd7gc

Looks great! Here we skip all the fancy fresh ingredients, just elbow macaroni, ground beef, onions and drown it in ketchup. And we call it “junkie stew”.

It is a korean dish called dakgalbi, the recipe linked right in the post.