Cover finely chopped pork in a Cuckoo mixer with a kitchen towel to drain the blood and season with salt and pepper.

Add bread crumbs and rice wine and knead them. I'm a bread crumb with turmeric, so the color is yellow. If you add bread crumbs with turmeric, it will smell less of pork.

Shape the dough pork into round balls, making it easy to eat. I made it a little small to fit the children's mouth size.

Blanch the tteokbokki rice cake in boiling water and rinse it out.

Shred onion and green onion.

Add the ingredients and make the sauce.

Grease a frying pan with a little oil and stir-fry pork meatballs and onions.

When the meat is cooked, add the rice cake and stir-fry it.

Add the sauce, pour the kelp stock, boil it, and when it becomes thick, add the green onion and boil it one more salt, and when the meat and rice cakes are fully cooked, remove from the heat.