It's rabokki made with jajang sauce
If you make jjajang tteokbokki sauce at Alley Restaurant, you can make various foods as well as tteokbokki. Of course, tteokbokki tastes the best. This time, I made rabokki with jajang sauce.
2 serving
Within 15 minutes
배고픈엄마
Ingredients
  • Black bean sauce
    5TS
  • red pepper paste
    1TS
  • Red pepper powder
    1TS
  • Water
    2.5cup
  • Rice cake
    200g
  • Ramen noodles
    1ea
  • square fish cake
    1piece
  • leek
    1/2ea
  • Sesame
    1TS
Cooking Steps
STEP 1/6
[Making jajang sauce] Stir-fry jajang sauce in a pan with 1 chopped onion, 1 tablespoon of minced garlic, 1 green onion, and 3 tablespoon of cooking oil. Add 200g of sufficiently stir-fried pork, 1/2 teaspoon of pepper, 150g of black soybean paste, 1 tablespoon of oyster sauce, and 1 tablespoon of sugar, and then chop and stir-fry the green part of the plane evenly to make jjajang sauce and use it little by little in an airtight container. Put 5 tablespoons of jajang sauce, 1 tablespoon of red pepper paste, and 1 tablespoon of red pepper powder in a pan, pour 2 + 1/2 cups of water, and mix well.
STEP 2/6
Add 200g of tteokbokki rice cake and boil it while stirring so that the rice cake does not stick to the bottom of the pan.
STEP 3/6
Add rice cake and when the sauce soup boils, add 1 ramen noodle and boil it together.
STEP 4/6
Boil the rice cake and ramen while stirring so that they don't stick to each other.
STEP 5/6
When the ramen is softened, shred 1 piece of square fish cake into the short side and stir-fry it together.
STEP 6/6
Lastly, chop the green onion and stir-fry it with 1 tablespoon of sesame seeds.
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