Chewy Dried Radish Tteokbokki
Enjoy the Fun Texture of Chewy Dried Radish Tteokbokki!
Adding dried radish to tteokbokki not only enhances the flavor but also provides a delightful chewy texture, making it incredibly fun to eat. My daughter declares tteokbokki made with dried radish as her absolute favorite! (I personally preferred the braised squid dish, but that’s a different story ^^).
Ingredients- 3 Tbsp fine gochugaru (Korean chili powder)
- 3 Tbsp sugar
- 1/4 cup kelp-anchovy broth (for sauce)
- 1/2 cup dried radish (moomallaengi)
- 2 rolls tteokbokki rice cakes (approx. 450g)
- 2 sheets of square fish cakes
- 10 frozen dumplings
- 4 cups kelp-anchovy broth (for soup)
- 1/2 tsp salt
- 1/4 onion
- 1 stalk green onion (white and green parts separated)
Cooking Instructions
Step 1
Tip: If you need fine gochugaru, grinding dried chili peppers in a blender and using it fresh is a great method for maximum flavor. Prepare it in advance.
Step 2
First, let’s make the delicious tteokbokki sauce. In a bowl, combine 3 tablespoons of fine gochugaru, 3 tablespoons of sugar, and 1/4 cup of kelp-anchovy broth. Mix thoroughly until smooth and lump-free.
Step 3
Prepare 1/2 cup of dried radish. Soak it in cold water for about 10 minutes until it softens. Then, rinse it under running water, gently rubbing it with your hands to remove any debris. Drain it well in a colander.
Step 4
Prepare 2 rolls of tteokbokki rice cakes (approximately 450g). If the rice cakes are too long, cut them into bite-sized pieces, about 0.5cm thick. (If your rice cakes are already soft and pliable, you can use them as is.)
Step 5
Cut the 2 sheets of square fish cakes into pieces that match the size of your rice cakes. Also, get your 10 frozen dumplings ready to add to the tteokbokki.
Step 6
Now, prepare the pot for cooking the tteokbokki. Pour 4 cups of kelp-anchovy broth into the pot. To balance the flavors, add 1/2 teaspoon of salt beforehand.
Step 7
Once the broth begins to simmer, stir in the prepared sauce. Ensure it dissolves evenly into the broth, stirring to prevent sticking.
Step 8
Add the rehydrated dried radish to the pot and let it simmer. The dried radish will add a wonderful chewy texture to your tteokbokki.
Step 9
Add the prepared rice cakes to the pot and cook until they absorb the sauce. Keep an eye on them to prevent them from becoming mushy.
Step 10
Thinly slice the 1/4 onion. Cut the white part of the green onion stalk into thick diagonal pieces. Add these vegetables to the pot along with the rice cakes and let them simmer together to infuse their flavors into the broth.
Step 11
When the tteokbokki broth comes to a rolling boil, add the fish cakes and frozen dumplings. As they cook, they will further enrich the broth’s flavor.
Step 12
Once the broth boils vigorously again, add the green parts of the green onion, also cut diagonally. Simmer for a little longer until the green onion wilts slightly. The fresh aroma of the green onion will complete your chewy dried radish tteokbokki! Enjoy your delicious meal.
