STEP 1/6
Put the rice cake soup in the freezer in a bowl and soak it in lukewarm water for about 30 minutes.
STEP 2/6
Put cooking oil in a heated pan and stir quickly over low heat in the order of red pepper paste, sugar, starch syrup, and soy sauce.
STEP 3/6
Pour 200 ml of water (half a paper cup).
STEP 4/6
Throw away the water from the soaked rice cake and put in the rice cake right away.
STEP 5/6
Boil over medium heat.
STEP 6/6
If it's moderately boiled down, lower the heat again, season it once, boil it down for about 5 minutes, turn off the heat, and sprinkle sesame seeds, and it's sweet and spicy rice cake soup tteokbokki!
The more you boil down, the more salty it gets If it's boiled down to a certain extent, it's good to taste sweet and spicy. If you have plum extract in half a spoon of oligosaccharide, it's also good to add half a spoon of plum extract!