STEP 1/15
Prepare tteokbokki rice cake and seasoning sauce ingredients for rice cake gangjeong.
* Measure the rice spoon and measuring cup (200cc)
* Instead of tteok-bokki, you can eat garaetteok
STEP 2/15
Cut the tteokbokki into pieces that children can eat.
STEP 3/15
Rinse it a couple of times in water.
STEP 4/15
Rinse and place in a basket to remove moisture.
STEP 5/15
Put sesame oil and grape seed oil on a frying pan, and when the heat rises, add the drained rice cake and bake it crispy.
STEP 6/15
The rice cakes can stick together, so take them off with a spatula and bake them crispy.
* Since the rice cake may burn, adjust it to low heat or low heat
STEP 7/15
When the rice cake is fully cooked, put sesame oil and grape seed oil in a frying pan and stir-fry minced garlic.
* When making garlic oil, be careful because it can burn over low or low heat.
STEP 8/15
After making garlic oil, stir-fry it with red pepper paste.
STEP 9/15
Add tomato ketchup and stir-fry it.
STEP 10/15
Lastly, add oligosaccharide to make sauce.
* It can be replaced with starch syrup instead of oligosaccharide, and in the case of starch syrup, the amount is adjusted.
STEP 11/15
Simmer over low heat until sauce thickens.
* Adjust by looking at the liver.
STEP 12/15
When the sauce becomes a little thick, add the rolled rice cake.
STEP 13/15
Mix it with a spatula so that the seasoning is evenly soaked. (It's good to mix the seasoning with two spatula or both hands with a spoon.)
* The sauce can burn, so low heat
STEP 14/15
If you season the rice cakes evenly, it's delicious
* It's good to sprinkle sesame, black sesame, nuts, or ground ball powder.
STEP 15/15
Put it on a plate.
- When making garlic sauce, be careful because the ingredients may burn over low or low heat.