Kimchi tteokbokki #Kimchi cheese tteokbokki
I added the broth and made kimchi tteokbokki
4 serving
Within 30 minutes
요리조이
Ingredients
  • dried pollack salad
    1handful
  • Barley shrimp
    3T
  • Radish
    1piece
  • Kimchi
    2handful
  • Kimchi
  • Tteokbokki and rice cake
    2cup
  • Tomato
    2ea
  • egg
    2ea
  • mozzarella cheese
    suitably
  • Cabbage
    1handful
  • Carrot
    little
  • instant rice
  • seasoned laver
  • plum extract
    5T
  • Sugar
    1T
  • Sea tangle
    1.5T
  • Red pepper powder
    2T
  • Sesame oil
    1T
  • Sesame
    suitably
Cooking Steps
STEP 1/15
Add dried pollack and barley shrimp to the nambi
STEP 2/15
Put in 1.3 liters of water and boil it over high heat
STEP 3/15
When it starts to boil, lower the heat and simmer for another 8 minutes It smells like thick broth
STEP 4/15
Put about two handfuls of kimchi in an earthen pot, add the radish in the broth, add 2 ladles of broth and a cup of water, and bring to a boil
STEP 5/15
Put tteokbokki rice cake in water and remove the rice cake
STEP 6/15
When kimchi boils, turn down the heat
STEP 7/15
Remove radishes and peppers and shred cabbage and carrots
STEP 8/15
Add tteokbokki, plum syrup, and 2 tomatoes
STEP 9/15
It's a homemade plum extract
STEP 10/15
Add 1T sugar, 1.5T kelp soy sauce, 2T pepper powder and mix
STEP 11/15
Taste. Put half of it in another earthen pot, turn off the heat, and add 1T of sesame oil
STEP 12/15
Cut the boiled egg in half, please
STEP 13/15
Place eggs and mozzarella cheese in a skillet and melt the cheese over low heat
STEP 14/15
It's cheese tteokbokki Add honey to add sweetness
STEP 15/15
After finishing the rice cake, I put seaweed flakes in the rice and mix it
Instead of dried pollack, you can make broth with kelp and anchovies If the broth is too much, add water and bring to a boil
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