How to make Jjolbokki! Late-night snack, tteokbokki snack
It has chewy jjolmyeon, so it has a good texture. It's enough for a meal with rice cake!
2 serving
Within 30 minutes
판교맘’s누구나집밥
Ingredients
  • anchovy broth
    800ml
  • Jjolmyeon
    200g
  • Tteokbokki and rice cake
    20ea
  • square fish cake
    1piece
  • a boiled egg
    2piece
  • onion
    1/2ea
  • Cabbage
    200g
  • Sesame leaf
    5piece
  • leek
    1/2ea
  • perilla oil
    1T
  • Parmesan cheese powder
    1T
  • Sesame
    1T
  • red pepper paste
    3T
  • Red pepper powder
    1T
  • Oligosaccharide
    2T
  • Chicken stock
    1T
  • crushed garlic
    1T
  • plum extract
    1T
Cooking Steps
STEP 1/20
Gochujang 3T,
STEP 2/20
1T of red pepper powder,
STEP 3/20
2T of oligosaccharide,
STEP 4/20
Chicken stock 1T,
STEP 5/20
1T of minced garlic,
STEP 6/20
Mix 1T of plum extract and leave for a while,
STEP 7/20
Pour 800ml of anchovy stock,
STEP 8/20
When it boils up with all the sauce,
STEP 9/20
20 tteokbokki tteok,
STEP 10/20
One square piece of fish cake,
STEP 11/20
2 boiled eggs,
STEP 12/20
1/2 onion,
STEP 13/20
200g of cabbage,
STEP 14/20
Add 200g of jjolmyeon and boil it, and when the vegetables are cooked,
STEP 15/20
1/2 green onion,
STEP 16/20
Perilla oil 1T,
STEP 17/20
Add 1T of sesame seeds to wrap it up,
STEP 18/20
Place on a plate, 1T of Parmesan cheese powder,
STEP 19/20
chives 1T (or green onions 1T),
STEP 20/20
I finished with perilla leaves on top! How can Jjolbokki be this cool!! Enjoy your meal today, too. ^^
Take off the jjolmyeon moderately. If you rub it with both of your hands, it'll melt well
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