Crispy Radish Tteokbokki
Crispy Radish Tteokbokki
Unique Delicacy! The Fantastic Harmony of Chewy Rice Cakes and Crisp Radish, Super Easy 1-Serving Radish Tteokbokki Recipe
Tired of ordinary tteokbokki? Introducing Radish Tteokbokki, featuring the unique and delightful combination of crisp radishes and chewy rice cakes. Enjoy the chewy tteok, bouncy fish cakes, and the satisfying crunch of radish! With its excellent texture and rich flavor, make this delicious Korean street food at home with this golden recipe for Radish Tteokbokki.
Main Ingredients- 200g Tteokbokki rice cakes (mill tteok or ssal tteok)
- 2 sheets of square fish cakes
- 200g Korean radish (approx. 1/4 of a small radish)
- 1 stalk of green onion
Radish Salting Ingredients- 2 Tbsp Oligodang (corn syrup)
- 2 Tbsp Oligodang (corn syrup)
Cooking Instructions
Step 1
Julienne the Korean radish into slightly thick strips. Aim for about 0.5cm thickness, so it retains a pleasant chewiness after cooking and when it slightly reduces in volume. You can adjust the thickness based on your preferred texture.
Step 2
In a bowl, toss the julienned radish with 2 Tbsp of Oligodang. Let it sit and salt for about 20 minutes. This process draws out moisture from the radish and adds a subtle sweetness.
Step 3
Rinse the tteokbokki rice cakes under cold water and separate them so they don’t stick together. You can use either mill tteok (made with rice flour) or ssal tteok (made with whole rice).
Step 4
Cut the square fish cakes into bite-sized pieces, roughly 3x4cm, to match the size of the rice cakes. You can also cut them into different shapes.
Step 5
Wash and diagonally slice the green onion into approximately 5cm lengths. This will be added towards the end for a fragrant finish.
Step 6
Let’s make the delicious tteokbokki sauce! In a bowl, combine 2 Tbsp Gochugaru, 2 Tbsp Gochujang, 1 Tbsp sugar, a pinch of black pepper, 1 Tbsp soy sauce, and 1/2 Tbsp oyster sauce. Mix well. Finally, add 1 Tbsp cooking oil – this gives the tteokbokki a beautiful sheen and makes it look even more appetizing! Adjust the amount of soy sauce or sugar according to your taste.
Step 7
Briefly blanch the tteokbokki rice cakes in boiling water. Pre-blanching the rice cakes ensures they remain soft and don’t become hard, even with less water added during cooking. Be careful not to over-blanch; they should be just tender.
Step 8
Lightly blanch the fish cakes in the same water used for the rice cakes. This helps remove excess oil and softens them. Blanch for about 10 seconds, then drain.
Step 9
Check the radish that has been salted with Oligodang for 20 minutes. You’ll notice it has reduced in volume and released a significant amount of moisture.
Step 10
Now, let’s make the Radish Tteokbokki! Add all the prepared tteokbokki seasoning to the salted radish and mix well. Cook the seasoned radish over medium-low heat until the liquid reduces by about half. This step is crucial for achieving a wonderfully crisp and chewy texture for the radish.
Step 11
Once the radish has been partially cooked down, pour in 1/2 cup (100ml) of water. Add the tteokbokki rice cakes, blanched fish cakes, and sliced green onions. (You can also add a hard-boiled egg if you like!). Simmer everything together until the flavors meld.
Step 12
A key tip for making Radish Tteokbokki: First, cook the radish in the seasoning, then add water and cook the rice cakes. This method prevents the radish from becoming mushy and preserves its delightful crispiness. Remember this tip!
Step 13
When the rice cakes and fish cakes have absorbed the delicious sauce and the sauce has thickened slightly, your tasty Radish Tteokbokki is ready! Turn off the heat and enjoy.
Step 14
Experience the fantastic harmony of spicy-sweet sauce, chewy rice cakes, and crisp radish! It’s a surprisingly special tteokbokki experience. This Radish Tteokbokki is perfect as a side dish or even a snack. Be sure to try making it!
