When you use the rice cake you bought, you take 100g of it out of the freezer and soak it in water before boiling it

If you want to make rice cake, put 50g of regular rice powder, 50g of starch powder, 0.5t of salt, and 0.5t of sugar, put 70g of boiling water in a pot, and stir it with a spoon
*You can use 100g of sticky rice powder instead of 50g of rice powder and 50g of starch powder

After cooling a little, knead it with your hands to make all the powder gather and make a clean dough

When it's cracked, apply water, press it, stretch it out, and make it long and cut it a little thinner than tteokbokki rice cake

Put 1cm water in a rice cooker, put a steamer, and put the tteokbokki on top of it, and cook it for 20 minutes
*You have to steam it instead of boiling it to make it chewy

The rice cake is ready. Drain and scoop out the rice cake. If you use commercial rice cakes, you can follow them next time

Put rice cake in a rice cooker, cut 40g onions (one small onion), cut 100g kimchi, 1t of ground garlic (or garlic powder), 1t of red pepper powder, 1t of red pepper paste, 1t of dark soy sauce, 0.5t of soda, 2t of sugar
*If you have fish cake or sausage, you can add it together

Pour 200ml of boiling water in a pot. Mix well with the ingredients, mix well with the red pepper paste, and reheat for 9 minutes

a ready appearance
*If the commercial rice cake is not thawed yet, so it's less chewy, you can reheat it again for 9 minutes

Add chopped green onions and sesame seeds and enjoy