Quattro Tteokbokki
TV Cooking: Ahn Elf’s Culinary Skills Bulk Up! Quattro Tteokbokki ★
Chef Ahn Jae-hyun’s heartfelt Quattro Tteokbokki recipe! What’s tteokbokki without delicious tempura? With recipes from around the world on ‘Man-gae Recipe’, you can become a chef too!
Essential Ingredients- 1 pack of pre-made Tteokbokki (approx. 500g, adjust sauce to taste)
- 1/4 fresh beetroot (for vibrant color)
- 1/3 crisp carrot (adds sweetness and texture)
- 1 sweet potato (medium-sized, enhances tempura flavor)
- 10 fresh perilla leaves (for a unique aroma and taste)
- 4 strands of imitation crab meat (or crab sticks, for savory seafood notes)
- 100g tempura flour (for crispy coating)
- 1/2 paper cup (approx. 100ml) cold water (to adjust batter consistency)
Cooking Instructions
Step 1
First, prepare the vegetables for the star of your Quattro Tteokbokki – the tempura. Wash the sweet potato, carrot, and beetroot thoroughly, peel them, and then julienne them thinly so they pair well with the tteokbokki. Sweet potatoes become wonderfully soft when fried, while carrots and beetroot add color and sweetness.
Step 2
Wash the aromatic perilla leaves, pat them dry, and then thinly slice them into shreds for the tempura batter to adhere well. Next, tear or cut the imitation crab meat into bite-sized pieces. This will add a lovely seafood flavor.
Step 3
Now, let’s make the crispy tempura batter. In a bowl, add 100g of tempura flour. Pour in 1/2 paper cup (about 100ml) of cold water. Mix lightly with chopsticks or a whisk until just combined and no dry flour remains. Be careful not to overmix, as this can develop gluten and make the tempura tough. The batter should have a consistency slightly thinner than milk.
Step 4
Coat the julienned sweet potato, carrot, beetroot, perilla leaves, and the torn imitation crab meat evenly with the prepared tempura batter. Gently toss them to ensure each piece is thinly coated. Coating them thinly is key to preventing the tempura from being too greasy.
Step 5
Heat a generous amount of frying oil in a pan to 180°C (350°F). You can test the temperature by dropping a wooden chopstick into the oil; if bubbles form around it, it’s ready. Lightly shake off any excess batter from the coated ingredients before carefully placing them into the hot oil, ensuring they don’t clump together. Fry them until golden brown and crispy on both sides. Once fried, place the tempura on paper towels to drain excess oil.
Step 6
Finally, cook the pre-made tteokbokki according to the package instructions until it’s delicious. Once the tteokbokki is ready, artfully arrange the freshly fried, appetizing Quattro tempura on top. Behold the stunning combination of colorful vegetable tempura and savory tteokbokki! Your Quattro Tteokbokki is complete. Enjoy your meal!
