Baek Jong-won’s Radish Tteokbokki: A Perfect Harmony of Sweetness and Chewiness
Baek Jong-won’s Radish Tteokbokki: A Perfect Harmony of Sweetness and Chewiness
Looking for a unique Tteokbokki twist? Try Baek Jong-won’s secret Radish Tteokbokki recipe!
A special Tteokbokki dish that even a 10-year-old will love! Follow the recipe from Chef Baek Jong-won’s ‘Delicious Descendants’ TV show. The natural sweetness of radish combined with the chewy texture of rice cakes creates an unforgettable taste. We’ll reveal the secret to its simple yet profound flavor.
Tteokbokki Ingredients- Tteokbokki rice cakes: 1 generous handful
- Fish cakes: 3 sheets
- Onion: 1
- Small radish: 1/3 piece
- Broth pack: 1
- Pepper: a pinch
Secret Seasoning Sauce- Soy sauce: 2 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Coarse gochugaru (Korean chili flakes): 1 Tbsp
- Fine gochugaru (Korean chili flakes): 1 Tbsp
- Brown sugar: 2 Tbsp
- Oligodang (corn syrup): 2 Tbsp
- Finishing soy sauce (or Tsuyu): 4 Tbsp
- Soy sauce: 2 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Coarse gochugaru (Korean chili flakes): 1 Tbsp
- Fine gochugaru (Korean chili flakes): 1 Tbsp
- Brown sugar: 2 Tbsp
- Oligodang (corn syrup): 2 Tbsp
- Finishing soy sauce (or Tsuyu): 4 Tbsp
Cooking Instructions
Step 1
First, let’s make the base for delicious Tteokbokki: the broth! Add 1 broth pack to 8 cups of water and bring it to a rolling boil. Let it simmer for about 15 minutes to create a rich, flavorful broth. This broth will add a deep umami to your Tteokbokki.
Step 2
While the broth is simmering, prepare the seasoning sauce. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp gochujang, 1 Tbsp coarse gochugaru, 1 Tbsp fine gochugaru, 2 Tbsp brown sugar, and 2 Tbsp oligodang. Mix them thoroughly. Ensuring the sauce is well combined is key to an even flavor throughout the Tteokbokki.
Step 3
Now it’s time to prepare the special ingredient: radish! Thinly slice the radish into pieces similar in size to the tteokbokki rice cakes and arrange them evenly on the bottom of the pan. Spread the prepared seasoning sauce evenly over the radish. Then, turn the heat to low and let it simmer gently. The radish will release its natural sweetness, adding a wonderful flavor to the Tteokbokki.
Step 4
As the radish cooks and the sauce begins to bubble, cover the pan with a lid and continue to simmer on very low heat. The moisture released from the radish will tenderize the Tteokbokki and help the sauce penetrate the ingredients. Wait until the radish is completely soft and cooked through. This step is crucial for radish Tteokbokki!
Step 5
While the radish is cooking, remove the broth pack from the broth. Now it’s time to add the stars of Tteokbokki: the rice cakes and fish cakes. Add them to the broth and let them cook together.
Step 6
Now, let’s add the finishing touch to the sauce. Add the sliced onion and 4 Tbsp of finishing soy sauce. (If you’re using Tsuyu, its savory notes will add another layer of flavor to your Tteokbokki!)
Step 7
Finally, sprinkle a pinch of pepper for an extra depth of flavor. You can adjust the amount to your preference.
Step 8
Once the radish has released enough moisture and the rice cakes and fish cakes are well-cooked, carefully remove all the ingredients from the pan – the rice cakes, fish cakes, and the tender radish – and gently toss them with the sauce. Make sure every piece is coated evenly with the delicious sauce.
Step 9
Return the mixed Tteokbokki to the pan and let it simmer briefly until the sauce thickens slightly and coats the ingredients beautifully. Your delicious radish Tteokbokki is now complete! Enjoy the wonderful combination of the radish’s sweetness, the rice cakes’ chewiness, and the rich, savory sauce.
