Radish Tteokbokki (무 떡볶이) – A Unique Twist on a Classic Korean Street Food
Tteokbokki (떡볶이) is one of the most beloved Korean street foods, known for its spicy, chewy, and addictive flavor. However, if you’ve ever tried making it at home, you may have noticed that it doesn’t quite taste like the ones sold at Korean street stalls. We’ve experienced the same challenge, so we brought the recipe for Radish Tteokbokki, with which you can replicate the taste you had in Korean stalls. This recipe includes thinly sliced radish, adding a crisp texture and enhancing the dish’s natural umami. This makes each bite more dynamic and flavorful while keeping the dish light and refreshing. Best of all, this recipe is simple and quick, making it the perfect between-meal snack or a lazy weekend lunch.
Equipment
- Pot
- Chopping board
- Cooking knife
- Bowl
- Cooking spoon
- (Optional) Torch
Ingredients
- Main ingredient
- Tteokbokki rice cake (떡볶이 떡)
- Fish cake
- Radish
- Green onions
- Perilla oil (or Sesame oil)
- Water
- (Optional) Eggs
- (Optional) Mozzarella cheese
- Seasonings
- Soy sauce
- Red pepper flakes (Gochugaru, 고추가루)
- Red pepper paste (Gochujang, 고추장)
- Sugar
- Corn syrup
- Minced garlic
- Ground black pepper
Instructions
- If your rice cakes or fish cakes are frozen, take them out 1-2 hours beforehand and let them thaw at room temperature. This ensures they cook evenly. I used Ttoekbokki rice cake with sweet potatoes filling. That’s why it’s in purple.
- (Optional) If you want to include boiled eggs, bring a pot of water to a boil. Add the eggs and boil for 10 minutes for a fully cooked yolk. Once done, transfer them to cold water and peel.
- Cut the green onion into 1 cm pieces. Slice the radish into thin pieces (about 0.2-0.3 cm thick). Slice the fish cake into bite sizes.
- In a small bowl, mix together all the seasoning ingredients until well combined. Set aside.
- Heat a pan over high heat and grease it with perilla oil or sesame oil. Add the sliced radish and stir-fry for about 2 minutes until slightly softened.
- Pour ¼ cup of water into the pan, add the seasoning sauce, and mix well. Once the mixture starts boiling, reduce the heat to low and let it simmer for 5 minutes.
- Add the rice cakes, fish cakes, and boiled eggs (if using) to the pan. Stir everything together and let it cook for 6-7 minutes, allowing the rice cakes to soften and absorb the sauce.
- Add the sliced green onions, stir well, and let it simmer for an additional minute. The sauce should be thick and well-coated on the ingredients.
- If you want an extra layer of flavor, sprinkle shredded mozzarella cheese on top and lightly torch it with a cooking torch for a smoky, melted finish.
- Plate your radish Tteokbokki and serve it hot. It pairs incredibly well with Gimmari (fried seaweed rolls) for the ultimate Korean street food experience.
Radish Tteokbokki
Ingredients
Main ingredient
- 300 g Tteokbokki rice cake 떡볶이 떡
- 150 g Fish cake
- 200 g Radish
- 2 Green onions
- 1 tbsp Perilla oil or Sesame oil
- 2 Eggs optional
- Mozzarella cheese optional
- 1/4 cup Water
Seasonings
- 1 tbsp Soy sauce
- 4 tbsp Red pepper flakes Gochugaru, 고추가루
- 1 tbsp Red pepper paste Gochujang, 고추장
- 2 tbsp Sugar
- 3 tbsp Corn syrup
- 1/2 tbsp Minced garlic
- 1 tsp Ground black pepper
Instructions
- If your rice cakes or fish cakes are frozen, take them out 1-2 hours beforehand and let them thaw at room temperature. This ensures they cook evenly.
- (Optional) If you want to include boiled eggs, bring a pot of water to a boil. Add the eggs and boil for 10 minutes for a fully cooked yolk. Once done, transfer them to cold water and peel.
- Cut the green onion into 1 cm pieces. Slice the radish into thin pieces (about 0.2-0.3 cm thick).
- In a small bowl, mix together all the seasoning ingredients until well combined. Set aside.
- Heat a pan over high heat and grease it with perilla oil or sesame oil. Add the sliced radish and stir-fry for about 2 minutes until slightly softened.
- Pour ¼ cup of water into the pan, add the seasoning sauce, and mix well. Once the mixture starts boiling, reduce the heat to low and let it simmer for 5 minutes.
- Add the rice cakes, fish cakes, and boiled eggs (if using) to the pan. Stir everything together and let it cook for 6-7 minutes, allowing the rice cakes to soften and absorb the sauce.
- Add the sliced green onions, stir well, and let it simmer for an additional minute. The sauce should be thick and well-coated on the ingredients.
- If you want an extra layer of flavor, sprinkle shredded mozzarella cheese on top and lightly torch it with a cooking torch for a smoky, melted finish.
- Plate your radish Tteokbokki and serve it hot. It pairs incredibly well with Gimmari (fried seaweed rolls) for the ultimate Korean street food experience.
