STEP 1/8
Cut konjac into bite-sized pieces with a shaped ink knife.
STEP 2/8
Cut the square of the assorted fish cake into a triangle shape and cut the other fish cake once.
STEP 3/8
Shred the perilla leaves into thick pieces.
STEP 4/8
Please slice the green onion sideways.
STEP 5/8
Fish cake is fried in oil, so blanch it once in boiling water to remove the fat.
STEP 6/8
To remove the unique smell of konjac, put 1T of vinegar in boiling water and remove it when it becomes transparent.
STEP 7/8
Boil half a cup of kelp water in a pan and take out kelp. Boil fish cake, konjac, onion, garlic, soy sauce, oyster sauce, curry powder, red pepper paste, and sugar.
STEP 8/8
If it boils so that there is not much soup left, add green onions and perilla leaves to complete it.
If you want to make it sweeter, add oligosaccharide or starch syrup than sugar, and konjac is also helpful for dieting, but these days, there are many bar rice cakes made of healthy brown rice, which can be used as tteokbokki rice cakes.