How to make jjajang tteokbokki. Make it simple
How to make Jjajang Tteokbokki, which is also good for snacks for vacation children~ I'm posting how to make Jjajang Tteokbokki that my cute nephew came to visit a few days ago. I bought only rice cake and made it with all the ingredients in the refrigerator, and it was simple and easy to make, and I inhaled it deliciously.
6 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Tteokbokki and rice cake
    600g
  • Black bean powder
    1pack
  • square fish cake
    2piece
  • Vienna sausage
    20ea
  • Chicken breast
    200g
  • onion
    1ea
  • Carrot
    1/3ea
  • canned corn
    1/2pack
  • Water
    3mug cup
Cooking Steps
STEP 1/6
Wash the rice cakes in water and take them out, and parboil the hard tteokbokki rice cakes in the freezer in hot water and take them out in cold water.
STEP 2/6
Cut onions in half and shred them, and cut carrots, fish cakes, and chicken breasts into rice cake-sized pieces. For Vienna sausage, cut it about 3 times.
STEP 3/6
Stir-fry onions and carrots in a pan, and when the onions become clear, stir-fry tteokbokki rice cake, chicken breast, fish cake, and Vienna sausage.
STEP 4/6
Pour 3 mugs of water and boil it, and when the rice cake is fully cooked, add jajang powder and boil it while stirring evenly. If you mix the powder that's slightly lumpy, it melts well.
STEP 5/6
Finally, sift the canned corn and mix. Canned corn is an ingredient that can't be given up because it tastes good with popping corn grains
STEP 6/6
It's jjajang tteokbokki that you put in a bowl and sliced chives and put it on top like a garnish. It was good as a snack for my children on vacation, and it was a delicious rice cake because it suited my nephew's taste who came to my aunt's house to play.
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