Aha Bujang's Radish Perilla Oil Tteokguk

Cooking tips 💡

• To properly draw out a deep, opaque white broth, sauté the radish in perilla oil over low heat for a long time, then add water little by little in three stages while boiling.
• The beef garnish must be stir-fried until completely dry so that it doesn't dilute the broth when added as a topping and provides a pleasant chewy texture.
• When making the egg garnish, heat the pan strongly, then turn off the heat completely. Pour in the beaten egg and spread it thinly with a spoon, cooking only with residual heat to prevent tearing and achieve a thin result.
• For a stronger, more stimulating savory taste, replace the Yeondu with 1 level tablespoon of beef dashida to season.

Recommended for 🙋

• ⭐Those who want to enjoy a clean, extremely nutty tteokguk instead of heavy, greasy beef bone tteokguk.
• ⭐Those who want to achieve a deep flavor without the hassle of separately making anchovy or beef bone stock.
• ⭐Those who want to create a special, presentable one-bowl meal topped with neat three-color garnishes that everyone can enjoy.