Neobiani Royal Tteokbokki
A unique tteokbokki with chewy Joraengi rice cake and soft neobiani, adding points to the taste and texture. To preserve the lightness of Neubiani, I made it in the form of royal tteokbokki using soy sauce rather than red pepper paste.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Grilled short rib patties
    6 ea
  • Braised rice cake
    170 g
  • Shiitake mushroom
    1 ea
  • Carrot
    1/3 ea
  • pepper
    1/4 ea
  • onion
    1/6 ea
  • tasty chestnut
    40 g
  • black sesame
    little
  • Soy sauce
    1/2 TS
  • Sesame oil
    1/2 TS
  • canola oil
    suitably
  • Soy sauce
    1 TS
  • Water
    2 TS
  • Sugar
    1 TS
  • crushed garlic
    1 TS
  • Sesame oil
    1/2 TS
  • Soy sauce
    1ts
  • Sugar
    1/2ts
  • Sesame oil
    1ts
Cooking Steps
STEP 1/6
Divide the neobiani into quarters. Make tteokbokki sauce.
STEP 2/6
Blanch the rice cake slightly in boiling water to remove the water and season it.
STEP 3/6
Remove the column of shiitake mushrooms, slice them with shape, and season them.
STEP 4/6
Shred carrots, green bell peppers, and onions into thickly. Cut the chestnuts in half.
STEP 5/6
Put canola oil in a heated pan and stir-fry carrots. When it is half-cooked, add green pepper, onions, and round tofu nubiani and stir-fry evenly.
STEP 6/6
Stir-fry seasoned shiitake mushrooms in 5, then add tteokbokki sauce and joraengi rice cake and boil it slightly. Place in a bowl and sprinkle with black sesame.
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