Carbonara Spicy Tteokbokki and Tteokgangjeong using rice
There was a good harvest this year, too. The good harvest is not pleasant, but rice consumption is gradually decreasing, so farmers can hear a sigh. So I thought about this contest as [a product for rice consumption]. If CJ takes the lead in consuming our rice, I participated with the thought of "Wouldn't it be imprinted as a grateful company that saves the countryside and takes care of the national health?"
2 serving
Within 5 minutes
간식의여왕
Ingredients
  • Cooking oil
    1T
  • leek
    1T
  • crushed garlic
    1T
  • Sugar
    1t
  • Red pepper powder
    1T
  • plum extract
    1T
  • onion
    1/2ea
  • Oligosaccharide
    2T
  • Nuts
    little
Cooking Steps
STEP 1/4
Stir-fry green onions and garlic in cooking oil first
STEP 2/4
Add soy sauce, red pepper powder sugar, plum syrup, and oligosaccharide, stir, and boil for 5 minutes.
STEP 3/4
Boil the rice cake in boiling water for three minutes
STEP 4/4
After mixing the boiled rice cake and sauce
Sprinkle with nuts
The main ingredient is rice tteokbokki, which is about 1cm in diameter, and it is thinner than tteokbokki tteokbokki sold on the market. The reason is to shorten the cooking time to preserve the taste of carbonara, tteokbokki, and gangjeong. Rice cakes can be boiled or used in a microwave oven, and soft rice cakes with a little more moisture are more suitable for simple cooking than the chewy texture of rice cakes on the market.
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