[Asia Economy Reporter Kang Hyesoo] On the afternoon of the 22nd, in the broadcast of 'Baekfather: Don't Stop Cooking!' (hereafter 'Baekfather'), Baek Jong-won made oil tteokbokki using tteokbokki and so-tteok-eo-tteok.
The cooking theme of 'Baekfather' that day was 'tteokbokki.' It did not matter what kind of tteok it was as long as it was unseasoned. Also, it didn't matter whether it was wheat tteok, rice tteok, or jeolpyeon, but if you like chewy texture, you were advised to choose rice tteok. Wheat tteok was explained to become mushy when stir-fried because it is made of wheat flour.
Baek Jong-won also emphasized that there was no need to soak the tteok in water beforehand. Yang Se-hyung pointed out, "Beginners might be more curious about whether they need to wash it."
Yang Se-hyung said Baek Jong-won seemed to be explaining well today, and Baek Jong-won confessed with a laugh, "Honestly, I thought it would end after one or two episodes."
Baek Jong-won emphasized, "Controlling the heat is the most important thing for oil tteokbokki," and began making the seasoning. After preparing sugar, soy sauce, green onions, sesame oil, cooking oil, etc., he told them to measure the amounts and mix well with the tteok, and if it was for children, to omit spicy seasonings like red pepper powder.
At this time, one beginner cook asked, "Can I add fish cake?" Baek Jong-won said, "Don't get ahead of yourself," and added, "We'll do that later, so just add the tteok for now."
After mixing the seasoned tteok well, it had to be stir-fried properly in the pan. Baek Jong-won said, "When the pan is heated, put in the seasoned tteok, but if you're not confident, just put it in the pan from the start and reduce the heat as much as possible." He added, "When the seasoning boils and the moisture evaporates, think of simmering the tteok on low heat until it becomes soft."
Meanwhile, Baek Jong-won promoted, "Don't watch the live broadcast now, watch the extended version airing next Monday. It's more fun." Yang Se-hyung said, "The writer just gave a thumbs up," which made everyone laugh.
Baek Jong-won explained that for oil tteokbokki, when the tteok becomes soft and the oil circulates while almost all moisture disappears, you can turn off the heat. However, when he asked who thought it tasted bad after finishing, most beginners raised their hands, which puzzled Baek Jong-won. He then advised, "If it tastes bad, add a little sugar and coat it lightly."
The second dish was so-tteok-eo-tteok, which means sausage-tteok and fish cake-tteok skewered and fried. This dish's seasoning included three spoons of sugar, which Baek Jong-won explained was unavoidable. The seasoning had to be boiled only until it slightly bubbled on the heat.
For the sausage, cut a little off the end, and cut the ham to the size of the tteok. Then, roll the fish cake around the tteok and skewer them in order to complete the preparation. Then, pour just enough oil into the pan to slightly cover the skewers and fry them.
At this time, Baek Jong-won gave special caution, "Don't pour oil into the pan until it sloshes like in specialty stores; just pour enough so there are no gaps in the pan. Otherwise, it's dangerous."
Once all the skewers were fried, dipping them into the seasoning prepared earlier completed the dish.
Before frying all the skewers, the live broadcast time ended, and Yang Se-hyung pleaded, "Can't we just try eating the uncooked ones?" Baek Jong-won firmly said, "No!" but in the end, with a few seconds left in the broadcast, Yang Se-hyung was seen dipping a skewer into the seasoning and eating it.
At the end, Baek Jong-won previewed, "Next week, we will make bibim ramen. Not the ones sold specifically for bibim ramen, but a quick bibim ramen you can make yourself in a hurry. Prepare any one pack of ramen, bean sprouts, and other basic seasonings."
MBC's untact era interactive cooking show 'Baekfather' airs every Saturday at 5 p.m.
© The Asia Business Daily(www.asiae.co.kr). All rights reserved.
