Whether it's wheat cake or rice cake, you have to soak it in water in advance, but you can take off the rice cake one by one and soak it in cold water, wheat cake for about 30 minutes, and rice cake for about 15 minutes.

Cut the fish cake into 2cm widths as it was at the stationery store.

Cut the green onion into 3-4cm long pieces and cut it in half, and shred the onion into thick pieces.

Boiled eggs are an essential ingredient in making rice cake bok! I boiled the eggs hard-boiled, peeled, and prepared them.

Two dried kelp sheets about 5cm in all directions are soaked in 2 cups of bottled water for about 30 minutes, and the kelp we removed is used. It adds flavor without the need for any other seasoning. I put in the broth because I made one.

Add 1 tablespoon of red pepper powder and 2 tablespoon of red pepper paste,

Add 3 tablespoons of soy sauce and 1 tablespoon of sugar and mix well.

Add green onions and onions to the sauce,

Add fish cake and boil it. Then the fish cake will taste better and the tteokbokki sauce will taste better.

When it starts to boil, add the soaked rice cake. You don't put it in after the vegetables are cooked, but when it starts to boil, you add rice cakes, which take time to cook, so it's better to put it in at this time, and the starch spreads and the sauce becomes more delicious.

Cook until the soup is well-done while boiling for a while.

Add boiled eggs when the soup is well seasoned and the rice cake is fully seasoned

Add 3 tablespoons of starch syrup to add gloss and sweetness.

The old stationery tteokbokki is done. It's so nice because it's not salty, and I like the savory taste that sticks to my mouth, so not only the rice cake and fish cake, but also the soup was delicious, so I ate it all!