Spicy Tteokbokki
Dongwon has released three new products, \"God of Tteokbokki\" It is an instant tteokbokki made of 100% Korean rice that does not mix imported rice or flour, and is made with the method of repeating Knead (MRK) method that applies the mill method, boasting a chewy texture like freshly made rice cakes. In particular, most of the existing products have a short shelf life of about a month with refrigerated storage, while \"God of Tteokbokki\" is made with patented technology and can be stored at room temperature for up to five months. I will make spicy tteokbokki out of the three gods of tteokbokki.
4 serving
Within 30 minutes
밥심은국력
Ingredients
  • stir-fried Rice Cake
    1pack
  • egg
    1ea
  • fish cake
    1piece
  • leek
    1/2ea
  • Cabbage
    1/2piece
  • Water
    1.5cup
Cooking Steps
STEP 1/4
To boil a boiled egg well, first remove it from the refrigerator and leave it at room temperature for more than 30 minutes. That way, it doesn't break easily when you boil it because of the temperature difference. Add 1 tablespoon of salt and 1 tablespoon of vinegar and boil it for 15 minutes. If you boil it for 15 minutes, it will be fully cooked. Salt and vinegar prevent the eggshell from breaking. It's a boiled egg. If you quickly soak it in cold water, turn on the tap water, and peel it off well.
STEP 2/4
Cut the fish cake into small squares, and match the cabbage into squares. Cut the green onions sideways. Prepare the boiled eggs.
STEP 3/4
Rinse the tteokbokki in water.
STEP 4/4
Put 1 cup and a half of water in a pan and mix it well with the washed tteokbokki rice cake and spicy tteokbokki sauce. When it starts to boil slightly, add cabbage, green onions, fish cakes, and boiled eggs. You can boil it until the soup boils down.
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