Shrimp tteokbokki
I added tteokbokki rice cake and shrimp in the freezer and seasoned it with soy sauce!
4 serving
Within 15 minutes
요리조이
Ingredients
  • White-Legged Shrimp
    10ea
  • Tteokbokki and rice cake
    400g
  • Carrot
    1/3ea
  • onion
    1/2ea
  • Cabbage
    suitably
  • Crunchy red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Cooking oil
    2~3T
  • cooking wine
    1T
  • brewed soy sauce
    4T
  • Water
    1T
  • Starch syrup
    1T
  • Sesame oil
    1T
  • Sesame
    1T
Cooking Steps
STEP 1/9
Cut the vegetables, please.
STEP 2/9
Soak the tteokbokki in water and take it out
STEP 3/9
Cut the shrimp tail, cut the middle of the shrimp with scissors, remove the intestines, and separate the skin from the head Shrimps defrost in the refrigerator the day before
STEP 4/9
Heat 2 to 3T of cooking oil in a pan and stir-fry vegetables
STEP 5/9
Wash the peeled shrimp once, drain, add 1T of flavor, and stir-fry evenly Stir-fry the shrimp head and skin together and put all the washed tteokbokki rice cakes
STEP 6/9
Add 4T of brewed soy sauce and 1T of water and stir-fry evenly
STEP 7/9
Add cucumber and fresh pepper, stir-fry for a minute, and turn off the heat
STEP 8/9
Sprinkle 1T of starch syrup, 1T of sesame oil, and mix thoroughly
STEP 9/9
Delicious Shrimp Tteokbokki is done
Remove shrimp heads and shells when serving (you can eat them together)
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