Boiled eggs need to be included in tteokbokki. Somehow I like protein. (Of course, I like carbohydrates like an addict.) Eggs take time to boil, so boil them separately first.

Put the eggs on top and prepare the ingredients. Onions, green onions, peppers, rice cake soup, fish cakes, and minced garlic are the ingredients of the day. I could add more vegetables, but I decided to add only onions, green onions, and peppers because I thought it would undermine the original taste of tteokbokki.

Let's fry the onions first. I'll stir-fry the onions and caramelize them to get enough sweetness. Since the sweet taste of tteokbokki is important, you can make it sweet with sugar, but you have decided to use the power of onions.

When you're slightly out of breath, sprinkle pepper gently. There is a big difference in the scent when only onions are stir-fried and pepper sprinkled. I only put a little pepper on it, but it turns into an appetizing smell. When stir-frying onions, stir-fry them with a medium bowl so that they don't burn.

Now add the rest of the vegetables. Add green onions, peppers, and minced garlic and stir-fry more.

The sweetness of the onion was enough, and when green onions and minced garlic were added to it, the minced garlic was cooked in the strong scallion scent, stimulating the tip of the nose even the savory scent. I think it would be good to season it with salt and eat it as a side dish right away.

When the vegetables are stir-fried, pour a cup of water. After stir-frying the onions enough, the color of the water is already white as if it were made of broth.

Tteokguk rice cake that has been in the freezer for a long time should be soaked in cold water or blanched in boiling water first.

Dissolve half a spoon of rice cake gochujang, 1 spoon of red pepper powder, 2 spoons of honey, and 1 spoon of soy sauce in the soup, season it, and then add rice cake and fish cake when the seasoning is right and boil it. You can boil it while stirring occasionally until the soup with 1 cup is chewy.