Make tteokbokki seasoning with red pepper powder, sugar, curry powder, cooking wine, soy sauce, oligosaccharide, red pepper paste, and pepper in a bowl and ripen it for about 30 minutes.
(It's better if you make it a day before and ripen it.)
*If you add curry, it tastes deeper and spicier than curry.

*I'll trim the vegetables while they ripen.
Slice the whole garlic on the side and shred the onion.
*You can add ground garlic, but this time I sliced whole garlic and boiled the vegetable stock.

Roll the fish cake like noodle tteokbokki and chop it into long pieces.

Cut the whole bell pepper.
*The bell pepper should be sliced as thin as on the pizza, but it's a little thick.

Blanch noodles, fish cakes, and fat in boiling water.
(The rice cake is hard, so fish cake and fried tofu are the process of removing oil.)

Cut the blanched fried tofu into 0.5cm thick pieces.
I put the oil in the freezer
It was so chewy that I could say it was a divine move.

Add 700g of water, kelp, sliced garlic, and onions
Boil the broth well.
*Today, I made tteokbokki with vegetable broth without anchovies.

When the broth boils, remove the kelp, remove the sauce, add noodle tteokbokki and fish cake, and boil it until the seasoning is cut.
*I made a lot of seasoning, so please add it to your taste.
I have kids. I put half of it in
When I eat it because it's bland, I put all the seasoning I made.

When it boils, add fried tofu and green onions
Bring to a boil until the soup boils down.

Finally, add bell pepper like pizza and add pizza cheese and cover until melted.

Noodle tteokbokki is done.
Doesn't it really look like pizza?