Name: Making Backfather Oil Tteokbokki :) Simple Wheat Rice Cake
Total time: 20 min
Yield: 2
Ingredients: Rice cake soup 400g; leek 1ea; Sugar 2T; Seasoned soy sauce 3T; Red pepper powder 2T; Sesame oil 2T; canola oil 4T; Sugar 1T; Sesame little

10K Recipe

Making Backfather Oil Tteokbokki :) Simple Wheat Rice Cake

Snacks that you can make simple and delicious when you're hungry

2 serving

Within 20 minutes

minitori

Ingredients

Rice cake soup

400g
leek

1ea
Sugar

2T
Seasoned soy sauce

3T
Red pepper powder

2T
Sesame oil

2T
canola oil

4T
Sugar

1T
Sesame

little

Cooking Steps: STEP 1/15

(I made 2 recipes)
If you're going to eat just one serving, you can make it with half the recipe above.
One serving of rice cake is two cups of paper cup, but when I put it in a rice bowl, it was about one rice bowl. The weight of the scale is 200g.

STEP 2/15

Rinse the rice cake in cold water.

STEP 3/15

Drain and place in a bowl.

STEP 4/15

Chop the green onion into small pieces.

STEP 5/15

Add sugar, soy sauce and chopped green onion.

STEP 6/15

Mix it with your hands and coat the rice cake with seasoning evenly.

STEP 7/15

Add chili powder, sesame oil, and canola oil

STEP 8/15

Mix the rice cakes with sauce evenly.

STEP 9/15

Heat the pan over high heat, and when the pan is preheated, add the mixed rice cake and reduce it to low heat.

STEP 10/15

Stir-fry over low heat so that the seasoning doesn't burn.

STEP 11/15

If you stir-fry it on low heat, the rice cake becomes softer and the moisture disappears
There's oil left on the floor.

STEP 12/15

Stir-fry the rice cakes over low heat until they are golden brown and crispy on the outside.

STEP 13/15

When the rice cake is golden brown, add another spoon of sugar to finish, mix and remove from heat.

STEP 14/15

I'm going to finish with a little bit of sesame.

STEP 15/15

Put it nicely on a plate.

I think the taste will be better if you use delicious rice cakes. The wheat cake I used was okay right after I made it, but it got hard after a while. Next time, I should buy more delicious rice cakes and make them. Also, when I added chopped green onion, the seasoning stuck to the green onion and the seasoning didn't coat the rice cake well. The green onion seasoning, which was moving around separately, didn't burn, but it looked burnt. Next time I make it, I'll take out the green onions. It seems easy, but I think controlling the heat is the key. I think the heat control and the degree of rice cake cooking differ in the taste of oil tteokbokki. The point is to cook it over low heat as if it is pressed until golden. :)