Prepare anchovy kelp stock or natural seasoning stock in advance. Add red pepper paste, red pepper powder, and minced garlic to the broth and bring to a boil.

Cabbage is another thing that makes you sad when you're into tteokbokki. Cut the cabbage into big pieces and prepare it.

After chopping cabbage, wash it clean and drain.

Cut the square fish cake into the shape you want. I cut it into triangular shapes.

When the tteokbokki soup boils up, add green onions and boiled eggs. The reason why I put boiled eggs in advance is to make the soup cut well.

And add cabbage and fish cake.

Add the rice cake when it boils. And add starch syrup. It needs to be sweet.

Lastly, add jajang powder. They sell jajang powder in the market. I think this jajang powder goes well with it rather than black bean paste, and most of all, it's easy to dissolve and use.

Boiled eggs that were boiled in advance also wore the color of the soup. If you put it in later, it becomes just a boiled egg, but if you put it in from the beginning, it becomes an egg that has a lot of soup and seasoning. The noodles are hard and cooked. Don't overcook it. It's cooked well on residual heat~~ If you eat ramen while eating tteokbokki, you can eat noodles that are fully cooked. I don't even blow it~~

Chewy rice cake with thick soup that tastes like jajang~ Ramen noodles in it!!! The soup tteokbokki using Sindang-dong tteokbokki is completed. It's good to dip boiled eggs in mashed-out soup.