Both rice and flour rice cakes are available for tteokbokki. I prefer rice cake with fine sesame seeds. I'm wheat tteok. Usually, one bag of tteokbokki rice cake is 400g, so you can make it half a bag.

Put 2 1/2 cups of water in a pot with a beer cup and when it boils up, add 200g of tteokbokki rice cake. Blanch over medium heat for 1 minute while stirring. Rinse it in cold water and remove the water. You have to rinse the blanched rice cakes as if you were washing the surface so that the starch disappears and does not stick to each other when you fry them later. Add 2 tablespoons of sesame oil and mix.

Put 1 tablespoon of sugar, 1 tablespoon of cooking wine, 2 tablespoon of dark soy sauce, 1 tablespoon of starch syrup, 3 tablespoon of fine red pepper powder, and 2 tablespoon of chopped green onion in a bowl to make seasoning. It's good to mix all the seasoning and use it's. If you make it with seasoning one by one, the taste may change depending on the order you put it in.

Put 2 tablespoons of cooking oil and 1 tablespoon of butter in a pan and melt the butter completely in the oil. The reason why butter is added is because the butter becomes solid and the seasoning does not flow down even when it cools, and it sticks to the rice cake, making it an oil tteokbokki that combines the seasoning and rice cake well. Stir-fry the blanched rice cake quickly over high heat for 3 minutes.

Turn off the gas stove and mix it with the stir-fried rice cake with 3 tablespoons of seasoning.

The sauce is mixed well.

Stir-fry it again in the gas stove for about a minute. This is because if you put in the seasoning with the gas stove on, the seasoning can burn.