Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chef
February 28, 2026
Perilla Oil Makguksu Brunch Plate – Crispy Mackerel Skin on Top Makes All the Difference
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 1
Ingredients
Tap to check offServes 1
Steps
Pat the mackerel dry with a paper towel and grill skin-side down first until crispy
Boil the buckwheat noodles, then rinse repeatedly in cold water while rubbing to make them springy, drain and place in a wide bowl
Toss the noodles with the sauce and water parsley, then finish with whole sesame seeds
Plate the perilla oil makguksu on one side, grilled mackerel on the other, and arrange avocado, soft-boiled marinated egg, and sliced radish in between
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