Making Busan radish tteokbokki. - Top 3 king of Jongwon Baek tte
I watched Jongwon Baek 3 Great Heavenly Kings, and the radish tteokbokki looked so good that I made it. I couldn't see how to make it, so I searched it and interpreted it in my own way.
5 serving
Within 60 minutes
죽도리마눌
Ingredients
  • Tteokbokki and rice cake
    700g
  • Radish
    3handful
  • leek
    suitably
  • fish cake
    300g
  • Red pepper powder
    4TS
  • Seasoned soy sauce
    4TS
  • Seasoned salt
    1/2TS
  • Oligosaccharide
    8~10TS
  • sesame salt
    little
Video
Cooking Steps
STEP 1/12
We have five family members, so we cooked a generous amount. I prepared 700g of Tteokdubong and put it in the water.
STEP 2/12
I cut about 1/3 of the radish and prepared it, but I didn't use all the radish in the picture because it was shredded.
STEP 3/12
Chop the radish into big pieces and pickle it from 8 tablespoons of oligosaccharide to 10 tablespoons of sugar to your liking. A lot of water comes out of the radish. Let's marinate for about 30 minutes.
STEP 4/12
I also cut 300g of fish cake into bite-size pieces and prepared it.
STEP 5/12
I put 4 tablespoons of red pepper powder and 4 tablespoons of seasoned soy sauce into the radish that was pickled in oligosaccharide.
STEP 6/12
Mix well so that the seasonings are evenly mixed. Radish tteokbokki is cooked using water from radish without adding water, so make enough water.
STEP 7/12
In a lightly heated pan, take out the radish and stir-fry it.
STEP 8/12
Since I only took out the radish, the water from the radish and the sauce are left like this. I'm going to put the rest of the sauce when I put in the rice cake later^^
STEP 9/12
When the radish is cooked..
STEP 10/12
Add fish cake and tteokbokki and the remaining sauce. And stir-fry it well so that the sauce is soaked evenly.
STEP 11/12
Miwon or Dasida to catch the bitter taste of radish..I added 1/2 tablespoon of flavored salt.
STEP 12/12
Stir-fry it well so that the seasoning is mixed evenly. Since you don't add water, you have to keep stirring so that it doesn't stick. Cut the green onions and put them in. If it's well-fried, radish tteokbokki is done. The characteristic of radish tteokbokki is that you can feel the chewy texture of radish.
If you want more moist tteokbokki, it would be good to boil it with a little broth. You can't skip how to stir-fry the radish alone at first. That way, the firmness of the radish comes to life. It goes well with fish cake soup. Originally, the recipe uses fine red pepper powder and grain syrup.
Cooking review
5.00
score
  • 346*****
    score
    I only make tteokbokki like this It's simple and delicious!!
    2024-03-16 14:41
  • 525*****
    score
    It was delicious. Thank you for the recipe! I'll cook it often
    2023-01-20 15:48
  • kio****
    score
    When I put in rice cake, I boiled it down with anchovies and kelp I ate it more deliciously than the regular tteok-boki Thank you for the precious recipe
    2020-12-30 04:46
  • 913*****
    score
    I wanted to eat Iga's tteokbokki after I went to Busan, but I couldn't, so I made it and ate it It was my first time eating it, but I really enjoyed it!!
    2020-12-01 21:43
  • 814*****
    score
    It's so delicious^^ I couldn't eat it in Busan, so I cooked it because I was sick, but it's delicious
    2020-07-23 20:41
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