Don't chop the kimchi too finely. Just chop it into bite-size pieces and put it in a pan and add some green onions and minced garlic.

Put rice cake soup in water beforehand and drain it when it gets soft. If you're ready with rice cake and kimchi, you just have to stir-fry it quickly.

Add plenty of sesame oil and stir-fry kimchi. If the color of kimchi does not turn red, you can stir-fry it with a little red pepper powder. I didn't put chili powder separately because the kimchi has a lot of red color.

Add the rice cake soup that was soaked in my water and stir-fry it together. The rice cake is done when the kimchi seasoning is cut and cooked. I can make it quickly~ It's much faster than red pepper paste tteokbokki and doesn't need broth

Chewy kimchi tteokbokki is done. Please put a lot in the bowl. As you put it in, the savory scent of sesame oil and the spicy scent of kimchi come in at the same time, starting with the smell and stimulating the salivary glands.

Put radish sprouts and young leaves on top and sprinkle sesame seeds to finish!! Kimchi tteokbokki that you never get tired of is complete!!! Try making it using the leftover rice cake soup from the Lunar New Year. There are a lot of kimchi, too~~