Cut the vegetables into bite-size pieces, soak the fish cake in hot water, drain the fat, cut it, and prepare tteokbokki rice cakes. Boil water or broth first. When the water boils, dissolve the chunjang and red pepper paste, and add tteokbokki rice cake. Add tteokbokki rice cake and add sugar and da*da before boiling. If you don't like condiments, use the broth or add natural condiments. But if you add Yoda*Da, it tastes like tteokbokki sold outside. I don't put it in every day, so I put it in sometimes. It's a lot smaller than it's sold outside.

When tteokbokki boils, add minced garlic. Please add the prepared fish cake and vegetables without green onions. When it boils a little bit, put in the jjolmyeon. When it boils to a certain extent and the soup thickens, add the green onions and finish.

The boiling jjajang tteokbokki is complete.

Look at that black, sexy rice cake. It doesn't just add jajangmyeon, but also red pepper paste, so it's moderately spicy and savory. It tastes like instant jjajang tteokbokki that you eat outside. If you have children, you can cut down on red pepper paste. If you're tired of red tteokbokki, if you miss different tteokbokki, it's good to make and eat jajang tteokbokki over the weekend, right?