Jongwon Baek's aglio e olio tteokbokki with a chewy texture
I made spicy tteokbokki today. It's aglio e olio tteokbokki from Chef Baek. Pasta is famous for aglio e olio, but today, I will make aglio e olio tteokbokki from Jongwon Baek, which has a chewy texture made in Western style using rice cakes instead of pasta. If you make it to your boyfriend, you'll get a big score. Then let's make Italian tteokbokki with the video. Lets Go!
3 serving
Within 30 minutes
luckydaddy
Ingredients
  • Rice cake soup
    3cup
  • dried shrimp
    5ea
  • dried shrimp
    1handful
  • olive oil
    1/3cup
  • Garlic
    6~10piece
  • Scallions
    3ea
  • Salt
    2little
  • Sugar
    1TS
Video
Cooking Steps
STEP 1/14
Please prepare the ingredients first.
STEP 2/14
Wash the rice cake in water and drain it.
STEP 3/14
Remove about 5 dried shrimps and grind the rest in a blender.
STEP 4/14
Prepare 6 to 10 pieces of garlic, and slice only 3 of them.
Then crush the remaining garlic with the back of the knife and chop it so that the grains are alive.
STEP 5/14
Chop the chives (or green onions) into small pieces.
STEP 6/14
Place gas stove on low heat and pour 1/3 cup olive oil into pan.
STEP 7/14
Add minced garlic and sliced garlic together and stir-fry enough until the garlic burns.
But don't burn it.
STEP 8/14
Add 5 ungrounded prawns and stir-fry.
STEP 9/14
When minced garlic turns slightly peanut color, add rice cake and stir to bake.
STEP 10/14
Sprinkle with two pinches of salt and finely ground shrimp powder.
STEP 11/14
When the rice cake becomes soft, sprinkle 1 tablespoon of sugar, coat it, and mix evenly.
STEP 12/14
Now turn the stove off immediately after turning it on medium heat, adding chives, mixing a few times.
STEP 13/14
Jongwon Baek's aglio e olio tteokbokki with a chewy texture is complete.
STEP 14/14
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