Main ingredients 🥩
Rice cakesFish cakesRadishGreen onionsGochugaruGochujang
Ttukdak Hyung's Busan-style Mu Tteokbokki
Busan-style mu tteokbokki with deep flavor from the moisture and sweet seasoning of julienned radish, without adding a drop of water.
🙋 Recommended for
- ⭐ Those who want to experience deep tteokbokki flavor made with the natural sweetness of radish instead of artificial sweeteners.
- ⭐ Those who enjoy thick, rich, and saucy tteokbokki in the style of famous Busan markets.
Ingredients needed 🛒2 servings
- Rice cakes (适量)
- Fish cakes (适量)
- 1 radish
- Green onions (适量)
- Corn syrup (a bit)
- Fine gochugaru (a bit)
- Jin-ganjang (a bit)
- Sugar (a bit)
- Dashida (a bit)
- Gochujang (a bit)
- Mat-sogeum (a bit)
- Mi-won (a bit)
Recipe 🍳
- Julienne the peeled radish thinly and place it on a cooking pan.
- Prepare the seasoning sauce by mixing corn syrup, fine gochugaru, jin-ganjang, sugar, dashida, gochujang, mat-sogeum, and mi-won, then let it age for a day.
- Place the pan over boiling water for double-boiling, and add the julienned radish and the aged seasoning sauce together.
- Stir slowly and cook until the radish naturally releases its juice (moisture).
- Blanch the rice cakes in boiling water in a separate pot until soft and tender.
- When the radish juice is sufficiently released and starts to boil, add the blanched rice cakes and bite-sized fish cakes, then reduce to low heat and simmer until the sauce thickens slightly.
- Finally, garnish with chopped green onions and serve.
- Julienne the radish and prepare the pre-aged seasoning sauce.
- Place the radish and seasoning sauce in a double-boiler pan and cook slowly to extract the radish juice.
- Add blanched rice cakes and fish cakes, simmer over low heat until the sauce coats well, then sprinkle with green onions.
Cooking tips 💡
- Since you cook without water using only the radish's moisture, use a double-boiler or very low heat to prevent burning rather than direct heat.
- Making the seasoning sauce a day in advance and aging it removes the raw smell of gochugaru and deepens the umami.
- If you add hard rice cakes directly, they may absorb too much juice or remain hard, so blanch them in boiling water beforehand.
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