Mul-tteok: Chewy Rice Cakes in Broth
Mul-tteok: Chewy Rice Cakes in Broth
Busan’s Soul Food ‘Mul-tteok’ Made Easy at Home
Experience ‘Mul-tteok’, a beloved specialty from Busan and its surrounding regions, right in your own kitchen! 🍢 While it might seem like simple rice cakes on a skewer, the magic lies in the savory fish cake broth infused into the chewy tteok. Its delightful texture and comforting flavor make it a must-try. Perfect for a cozy rainy day or a satisfying snack, this dish brings a taste of Busan’s heartwarming memories to your table. Get ready to enjoy this unique and delicious treat!
Main Ingredients- 5 long rice cakes (tteokbokki-style gara-tteok, about 500g)
- 4 sheets of square fish cakes (eomuk)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- Pinch of black pepper
Broth Ingredients- 1.5 L water
- 8 dried anchovies for broth
- 1/4 Korean radish (mu, about 100g)
- 1 medium onion
- 1 stalk green onion (white part)
- 2 dried shiitake mushrooms
- 1 dried red chili pepper
Dipping Sauce- 4 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/3 Tbsp sesame seeds
- 1.5 L water
- 8 dried anchovies for broth
- 1/4 Korean radish (mu, about 100g)
- 1 medium onion
- 1 stalk green onion (white part)
- 2 dried shiitake mushrooms
- 1 dried red chili pepper
Dipping Sauce- 4 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/3 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare a flavorful broth. In a pot, combine 1.5 liters of water with dried anchovies, roughly chopped radish, onion, the white part of the green onion, dried shiitake mushrooms, and a dried red chili pepper. Bring to a boil over high heat, then reduce to medium-low and simmer for 20-30 minutes to extract the deep flavors from the ingredients.
Step 2
Thread the rice cakes onto skewers. Cut the long rice cakes into bite-sized pieces and carefully thread them onto wooden skewers. If the rice cakes are hard, soaking them in hot water for a few minutes beforehand will make them easier to skewer and chewier.
Step 3
Prepare the fish cakes. Fold each sheet of square fish cake in half or thirds to create a similar length to the rice cakes, then thread them onto skewers. Arrange them alternating with the rice cakes or separately.
Step 4
Strain the broth for a clear soup. After simmering, carefully remove all the solid ingredients from the broth using a sieve or cheesecloth. This ensures a clean and clear broth with pure flavor.
Step 5
Season the clear broth to create a delicious soup base. Add 1/2 Tbsp minced garlic, 1 Tbsp soy sauce for soup (guk-ganjang), and 1 Tbsp tuna extract (or fish sauce) to the strained broth. Season with a pinch of black pepper to enhance the overall savory taste. Taste and adjust seasoning as needed.
Step 6
Cook the rice cake skewers first to achieve a perfect chewy texture. Once the seasoned broth is boiling, add the rice cake skewers and simmer for about 5 minutes. This step allows the rice cakes to absorb the broth’s flavor and become wonderfully chewy.
Step 7
Add the fish cake skewers and continue to simmer. After the rice cakes have cooked for 5 minutes, add the prepared fish cake skewers to the pot. Continue to simmer for another 2-3 minutes, or until the fish cakes are tender and well-combined with the rice cakes. Your delicious Mul-tteok is almost ready!
Step 8
Make the accompanying dipping sauce. In a small bowl, mix 4 Tbsp soy sauce, 1/2 Tbsp sugar, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame oil, and 1/3 Tbsp sesame seeds until well combined. Serve the Mul-tteok with this sauce for an extra layer of flavor. Enjoy your homemade Busan specialty!
