Add 1t of salt to 100g of flour and add 70ml of boiling water to make a dough

Melt as much as possible to make it chewy, wrap it in a bag or wrap, and let it ripen at room temperature for 30 minutes

After some time, the dough gets more sticky

Spread it out thickly with a rolling pin

Cut it into 1cm thick pieces so that it can be shaped like tteokbokki

Boil about 1L of water

Roll it round while the water boils

Boil flour dough in boiling water for 5 minutes

Boil until chewy, take out, and cool in cold water. When you take it out, it breaks easily

If you put it in an airtight container and cool it in the refrigerator for 30 minutes, it becomes more chewy.
*You can keep it in the refrigerator for up to 2 days before using it
*You can leave it frozen and defrost it

While waiting, add 1T of anchovy powder to 100ml of boiling water to make broth

Please make tteokbokki powder. Put all the powder in the zipper bag and shake it well
*Tteokbokki powder ingredients: fine pepper powder 3T, sugar 5T, garlic powder 0.5T, onion powder 0.5T, dasida 1T, a little pepper powder, glutinous rice or starch powder 0.5T
*Make it and keep it frozen and take it out when you need it

Put 100ml of anchovy broth and 2T of tteokbokki powder in a rice cooker and mix them

Add the flour tteokbokki from the refrigerator, sprinkle the sauce on top, and reheat for 9 minutes

It's done. Mix it well with the sauce

It's for one person, so I put it in a cup and ate it like cup tteokbokki. If you have fish cake or other ingredients, you can cut them into thin slices and reheat them