This is how to grill grilled short rib patties deliciously so that they don't burn.
Because of the seasoning, it is often burnt on the outside and not cooked on the inside, but if you do this, you can eat delicious tteok-galbi that is too juicy.

Turn the heat to low, add the short rib patties, place one ice cubes in the middle, cover and cook.
As the ice melts, moisture evaporates, and it does not burn and becomes a moist tteok-galbi.

When the ice melts, turn it upside down and you'll see the golden tteok-galbi.

Then you can turn it upside down and cook it.
Keep the heat low and keep the lid on.

I cut the cheongyang peppers, cut the whole garlic on the side, and cut my favorite lucola into bite-sized pieces.

I also cut my favorite lucola into bite-size pieces.

When the water boils, add salt, boil the noodles for about 9 minutes, drain, and mix with olive oil.
I'll leave a little bit of pasta boiled water and put it in later when I stir-fry it.

Add 1 spoon of sesame oil and 1 spoon of sugar to the lemon soy sauce and stir well to dissolve the sugar.
You can use regular dark soy sauce instead of lemon soy sauce.

Put oil in the pan and stir-fry sliced garlic

When the scent comes up, add Cheongyang and Tteokgalbi and stir-fry it.

Add the pasta noodles, add the soy sauce, and stir-fry it so that the sauce gets soaked well.

If you stir-fry pasta with a little boiled water, it becomes more moist and soft.

It's cooked, so you don't have to stir-fry it a lot.
Stir-fry it until the soy sauce is soaked. If you add pepper, it's done.

Put pasta noodles and short rib patties on a plate, and put sliced lucola and snowflake cheese on top

It's good to put it raw like this because the texture is good and the scent is gentle.
And since there's residual heat, it's okay to put it on raw.

Tteokgalbi Lucola Pasta is complete with delicious tteokgalbi and fragrant Lucola

Tteok-galbi pasta where you can chew on the big tteok-galbi
The taste and smell of Lucola cover the greasy taste and smell of pasta, so it's very good.
The Cheongyang chili pepper in it also helps to refresh your mouth.
The combination of moist pasta, savory and light tteok-galbi and fragrant and chewy Saint Lucola is almost fantastic.

My daughter ate everything even though Lucola gave me this much.

Noodles, grilled short rib patties, and Lucola make your mouth look more sophisticated.
If you just eat pasta, it's about "Um, it's good." Should I say that the mouth becomes full of Lucola and soy sauce that spreads in your mouth beyond "good" as it goes in. Anyway, your mouth changes to a sophisticated and luxurious mood.
Lucola must be included in pasta.
If you put it in, you'll fall in love with the scent and keep putting it in.
It's so delicious and fragrant.
I think I like this Lucola scent more than the herb scent.

Let's eat it with Radish Pickle again today.
It's summer. Fresh and cool pickles go well with you.
It fits well with any food and it's so nice because it's neat.
It's fun because the kids ate it so deliciously.