Busan’s Famous Tteok-in-Broth (Mul-tteok): A Chewy and Delicious Recipe
Busan’s Famous Tteok-in-Broth (Mul-tteok): A Chewy and Delicious Recipe
Making Chewy Mul-tteok, a Busan Specialty
Experience the beloved street food of Busan, Mul-tteok, right in your own kitchen! This recipe captures the delightful chewiness of the rice cake and the refreshing flavor of the broth.
Broth Ingredients- 1.2 liters lukewarm water
- 1 dried shiitake mushroom
- 1 piece dried kelp (kombu, approx. 5x5cm)
Cooking Instructions
Step 1
In a deep bowl, combine 1.2 liters of lukewarm water with the dried shiitake mushroom and kelp. Let it steep for about 20 minutes to create a flavorful broth base. The shiitake mushroom will add umami and aroma, while the kelp enhances the overall savory depth.
Step 2
Peel the daikon radish and slice it into approximately 0.5cm thick pieces, cutting them into a fan shape for easy eating. This thickness helps them cook evenly and absorb the broth’s flavor.
Step 3
Peel and thinly slice the onion. The natural sweetness of the onion will enrich the broth’s flavor profile.
Step 4
Wash the green onion and slice it diagonally, about 0.5cm thick. Its fresh aroma will infuse into the broth, making it even more delicious.
Step 5
Prepare the gara-tteok by cutting them into 2-3 pieces each, or by piercing them with a skewer in the center for easier handling. This prevents the rice cakes from sticking together and allows the broth to permeate them better.
Step 6
Fold the rectangular fish cakes in half or into thirds, and thread them onto skewers. This helps the fish cakes maintain their shape while cooking and makes them easy to serve.
Step 7
In a large pot, combine the steeped broth with the sliced daikon radish, onions, and green onions. Bring the mixture to a boil over high heat.
Step 8
Once the broth comes to a rolling boil, reduce the heat to medium and let it simmer gently for about 15 minutes, or until the daikon radish is tender. The radish will release its natural sweetness into the broth, making it refreshingly light.
Step 9
After the radish is cooked through, add the katsuobushi soy sauce (or dashi-based soy sauce), regular soy sauce (or soup soy sauce), and minced garlic. Stir well to combine and adjust the seasoning to your preference.
Step 10
Finally, add the skewered fish cakes and rice cakes to the pot. Cook for another 5 minutes, allowing all the flavors to meld together, and your delicious Busan-style Mul-tteok is ready! The dish is perfect when the rice cakes are soft and the fish cakes have absorbed the savory broth.
