How to make Sotteok Sotteok without red pepper paste
1 serving
Within 15 minutes
츄츄맘
Ingredients
  • Vienna sausage
    1handful
  • Tteokbokki and rice cake
    2handful
  • Ketchup
    1.5TS
  • Oyster sauce
    1/2TS
  • Oligosaccharide
    1TS
  • sesame salt
Cooking Steps
STEP 1/6
Soak tteokbokki rice cake in cold water for at least 30 minutes
STEP 2/6
It's frozen rice cake, so I blanched it in boiling water like sausage, but if it's not frozen rice cake, it's okay not to blanch it
STEP 3/6
Make sure to blanch sausage lightly in boiling water before cooking. Drain blanched sausages and rice cakes and shake them off
STEP 4/6
Grease a pan with plenty of cooking oil and fry the blanched sausages and rice cakes until golden brown
STEP 5/6
When the sausage and rice cake are cooked, turn the heat to low and stir-fry 1 tablespoon of ketchup, 1 tablespoon of oligosaccharide, and 1/2 tablespoon of oyster sauce
STEP 6/6
Transfer well-seasoned sotteok to a plate and sprinkle sesame salt as a last step
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