These days, mugwort rice cakes that I ripped off mugwort in early spring are pulled out one by one, frozen in the freezer, and then taken out whenever I think of them and put them in tteokbokki like this is how I eat them. Or you can just melt it and eat it with soybean water. Blanch the melted mugwort rice cake in boiling water slightly, rinse it in cold water, remove moisture, add a little sesame oil and mix gently.

Put anchovy stock and tteokbokki sauce in a pot and bring to a boil. Put the vegetables in. Add tteokbokki rice cake, fish cake, and boiled eggs when vegetables blend well with the tteokbokki sauce, and boil the tteokbokki soup. Lastly, add mugwort rice cake and sliced green onion and stir-fry while mixing gently. Mugwort rice cake spreads quickly, so don't mix too much.

When the soup is moderately boiled down, sprinkle sesame seeds to finish.