STEP 1/12
The rice cake was in the freezer, so I soaked it in warm water and used it.
STEP 2/12
Add a bit of salt to the egg
STEP 3/12
Boil the rice cake slightly in boiling water to make it soft. (Maybe it's because it was rice cake in the freezer, but it got loosened.) (Crying)
STEP 4/12
Chop the onions into appropriate thicknesses. When I made it, it was important to make the texture of the onion look good. Don't cut it too thin. Cut it into thick pieces^^ Like this, I'm done preparing the ingredients!!
STEP 5/12
Turn on the heat and add olive oil and butter to the pan.
STEP 6/12
When the butter melts, add the onions first? Stir-fry it for 30 to 40 seconds.
STEP 7/12
Add rice cake and stir-fry together. Add a bit of salt After adding the rice cake, if you need more oil, add a little more olive oil. I put a lot of olive oil and butter from the beginning, and it fits perfectly^^
STEP 8/12
It's boiled and cooked, so stir-fry it a little and pour in the egg water. If you're using unripe rice cake, add the rice cake first, and when it's soft, add the onion and stir-fry a little bit. Then, pour the egg mixture^^
STEP 9/12
Pour in egg water, cover and let sit until egg is half cooked.
STEP 10/12
When the egg is half cooked, open the lid, scramble, and mix^^
STEP 11/12
At this point, add salt and sprinkle of salt and pepper.
STEP 12/12
Put it in a bowl and sprinkle parsley powder, and Yang Hee-kyung's soul food, egg tteokbokki, is complete.
You can adjust the amount of eggs or rice cakes to suit your taste^^
If you like eggs more than rice cakes, you can put more rice cakes than eggs, right?
I like soft scrambled eggs, so I cooked them slightly.
I think you can cook the eggs according to your preference.