Making Tteokbokki with Wheat. Mom's hand-flavored taste
I made tteokbokki because my children wanted to eat it because it was spring vacation, so I made it into wheat cake instead of rice cake, and I ate it chewy after a long time. #Making wheat tteokbokki With anchovy broth, you can enjoy simple and spicy snacks by adding a savory taste.
2 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • Rice cake soup
    400g
  • square fish cake
    3piece
  • Cabbage
    1/6pack
  • red pepper paste
    2TS
  • Red pepper powder
    1TS
  • Sugar
    1TS
  • Oligosaccharide
    1TS
  • Sesame
  • anchovy broth
  • Sea tangle
Cooking Steps
STEP 1/9
Cut cabbage into appropriate sizes, wash it, and sift it out.
STEP 2/9
Cut the fish cake into the size of tteokbokki and prepare it
STEP 3/9
Remove the flour cake and wash it in cold water
STEP 4/9
Prepare eggs by boiling them with thick salt and peeling them
STEP 5/9
Boil water, anchovy pack, and 5 pieces of kelp in a hollow pan. Boil for about 10 minutes and scoop out the ingredients
STEP 6/9
Add sugar, red pepper paste, and red pepper powder and boil
STEP 7/9
When it boils sweetly, add flour cake, fish cake, and cabbage and boil it
STEP 8/9
Bring to a boil over medium heat and add boiled eggs. You can add or subtract the seasoning to suit your preference
STEP 9/9
To eat it with tteokbokki, I took out the seaweed roll from the freezer and baked it for about 15 minutes at 180 degrees Celsius in an air fryer
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