You have to boil the eggs first. If you drop a drop of vinegar, you can boil it faster and easier.

It makes the broth for tteokbokki. I like anchovy broth and crab broth, but I'm done with two tablespoons of natural seasoning. If you boil it, it's easy to make broth.

When the broth is made, dissolve the red pepper paste. I'll add two tablespoons of red pepper paste. Add a tablespoon of red pepper powder. And when it starts to boil, add the rice cake. I put in konjac and fish cake. Then add the green onion and chopped garlic and boil it again. You can put the boiled egg in first. You can put it in later. It's better to put it in advance to make the sauce cut well. And if you have cabbage, it's good to put it in together, but I just put in cabbage because it ran out.

When the soup comes out, you have to season it.
You can season it with thick soy sauce. There are only three basic ingredients for tteokbokki sauce. Red pepper paste, red pepper powder, and soy sauce. Lastly, if you add starch syrup, it becomes the basic seasoning of tteokbokki that anyone can cook deliciously. If you add one tablespoon of jajangmyeon or one tablespoon of curry, it will be more unique.

When the soup becomes somewhat thick and the soup becomes a bit chewy, add the jjolmyeon sari and when the jjolmyeon is cooked, it's done.

Normally, it's harder to put in boiled noodles, but one by one
If you loosen it and put it in, it will prevent the noodles from sticking later on. If you just put it in a lump, it can ripen and eventually clump together. Sprinkle a bit of pepper and finish it off. It's tteokbokki with soup, but it's tteokbokki with thick soup. The soup is cool and the broth from various vegetables and natural seasonings is also good. It's spicy and hot. The base is spicy because I used sun red pepper paste. I put Cheongyang red pepper powder in it, so it's spicy.