How to make konjac tteokbokki
It's like tteokbokki made of whole konjac It's konjac tteokbokki. It's not as burdensome as tteokbokki The firm texture of konjac is not bad. If you think of tteokbokki while on a diet Try making it with konjac^^
2 serving
Within 30 minutes
꼼지락걸
Ingredients
  • Devil's-tongue jelly
    600g
  • fish cake
    2piece
  • Cheongyang red pepper
    2ea
  • leek
    1ea
  • anchovy broth
    700ml
  • red pepper paste
    2TS
  • Red pepper powder
    2TS
  • thick soy sauce
    1TS
  • Sugar
    1TS
  • Oligosaccharide
    1TS
  • crushed garlic
    1/2TS
Cooking Steps
STEP 1/10
Before touching the ingredients
Red pepper paste, red pepper powder, dark soy sauce, sugar,
Add oligosaccharide and minced garlic
I make the sauce.
STEP 2/10
Green onions and chili peppers
Please cut it and get ready.
STEP 3/10
If you want something more spicy
You can add 1 or 2 cheongyang peppers.
STEP 4/10
Please cut the fish cake into bite-size pieces.
STEP 5/10
I'm going to use a tonic to make it about 0.5cm thick
Cut it please.
STEP 6/10
And cut it in half again
Cut it into the size of tteokbokki.
STEP 7/10
To remove the unique smell of konjac
Put half a tablespoon of vinegar in boiling water
Blanch the konjac for 5 minutes.
Rinse it in running water and put it on a sieve
Drain, please.
STEP 8/10
Put the broth, konjac, fish cake, and sauce in a pot
Put it in and boil it over high heat
When it boils, lower the soup to medium heat
Boil it down.
STEP 9/10
If there's enough soup left
Finish with green onions and sesame seeds.
The rest of the soup is up to your taste
You can control it.
STEP 10/10
Boiled eggs in a bowl
You can eat it together.
Put vinegar in boiling water If you parboil the konjac for 5 minutes, the unique smell of konjac It doesn't smell.
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