Making Tteokbokki with Tuna
Tteok-bokki with tuna that's getting more savory
2 serving
Within 30 minutes
쟁이
Ingredients
  • canned tuna
    1ea
  • Bar rice cake
    1ea
  • King oyster mushroom
    1ea
  • red pepper paste
    1.5spoon
  • Soybean paste
    0.5spoon
  • Water
    1cup
Cooking Steps
STEP 1/3
Cut the rice cake into bite-size pieces and blanch it in boiling water
STEP 2/3
Pour water into a blender, grind it, then dissolve the red pepper paste soybean paste in a pan, pour the remaining water, and when it boils up, cut the mushrooms into the same size as the rice cake and boil them for a while
STEP 3/3
Add blanched rice cake and boil it until the liver is cut evenly.
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