Step 1

Step 2

Begin by boiling the eggs for about 12 minutes, then immerse them in cold water to cool. Rinse the rice cakes under running water. Briefly blanch the Vienna sausages and fish cakes in hot water for about 3 minutes for a cleaner taste. Now, let’s prep the ingredients: Cut the fish cakes, green onion, onion, cabbage, carrot, and pork into bite-sized pieces (approx. 10 minutes). In a separate small bowl, mix the jjajang powder (5 Tbsp) with lukewarm water (30mL) until smooth and lump-free (approx. 2 minutes).

Step 3

Lightly grease a deep pan with 1 Tbsp of cooking oil and sauté the pork until no longer pink. Add the onion, carrot, and cabbage and continue to stir-fry until softened (approx. 15 minutes). You’ll know they’re ready when the cabbage wilts, the onions turn translucent, and a fork can easily pierce the carrots. Reduce the heat to medium-low. Pour in the prepared jjajang mixture and 500mL of water. Add half a tablespoon of minced garlic and stir well. Bring the sauce to a simmer, then add the chopped green onions. Increase the heat to medium-high and cook for another 5 minutes.

Step 4

Once the jjajang sauce has thickened slightly, add the rice cakes, fish cakes, and sausages. Continue to simmer for another 5 minutes, allowing the flavors to meld. Turn off the heat and transfer the Jjajang Tteokbokki to a serving dish. Top with the boiled eggs for a complete and satisfying meal!

Step 5

Step 6

Gently press the tofu with paper towels to remove excess water, then cut it into bite-sized cubes. Lightly season the tofu cubes with a pinch of salt. Rinse the shiitake mushrooms under cool water. Remove the tough stems from the mushrooms and cut the caps into quarters. Heat about 30mL of cooking oil in a pan over medium-high heat. Dredge the tofu and shiitake mushroom pieces in cornstarch, ensuring an even coating. Carefully place them in the hot oil and fry until golden brown and the cornstarch coating turns slightly translucent. Remove the fried pieces and drain on paper towels.

Step 7

To make the sweet and sour sauce, thinly slice the onion and cut the carrot into appealing rounds. Drain the fruit cocktail. In a small saucepan, combine 1.5 Tbsp soy sauce, 1.5 Tbsp vinegar, 3 Tbsp sugar, and 250mL water. Bring to a boil over medium-high heat. Once boiling, add the sliced onions, carrots, and drained fruit cocktail. Cook for a few more minutes until the vegetables are tender-crisp. Prepare a slurry by mixing a little cornstarch with water, then slowly drizzle it into the sauce while stirring until it reaches your desired consistency. Remove from heat.

Step 8

Arrange the golden-fried tofu and shiitake mushrooms on a serving plate. Generously ladle the warm sweet and sour sauce over the top. Your homemade Tofu and Shiitake Mushroom Tangsuyuk is ready to be enjoyed!

Step 9

Step 10

Rinse the pickled radishes under cool water twice to reduce some of the saltiness, then squeeze out excess water thoroughly by hand (approx. 3 minutes). Thinly slice the green onion on an angle (approx. 1 minute). In a mixing bowl, combine the squeezed pickled radishes and sliced green onion with 1 Tbsp gochugaru, 1 Tbsp sesame oil, 0.5 Tbsp sugar, 0.5 Tbsp toasted sesame seeds, and 0.5 Tbsp minced garlic. Gently toss everything together to coat evenly (approx. 3 minutes).

Step 11

Continue to mix lightly for another minute to ensure the seasoning is well distributed. Finish with a drizzle of sesame oil for extra aroma and flavor (approx. 1 minute). Your crisp, tangy, and slightly sweet pickled radish salad is complete!