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Radish Tteokbokki

Print Recipe
Servings 2 people

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.