Prepare the flour cake. Rinse it in cold water.

Cut the fish cake into triangular shapes. Pour hot water to drain the oil. This method is one of my recipes.

First, cut the green onions in half and cut them into long pieces. Don't cut sideways. I like the taste of wrapping green onions in tteokbokki.

I put in a boiled egg because there's one left over. Boiled eggs in tteokbokki are good for protein intake and taste good.

It's forever tteokbokki sauce. The order of seasoning is powder-liquid-solid. Add 4 tablespoons of red pepper powder, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 2 tablespoons of red pepper paste, 2 tablespoons of oyster sauce, and 1 tablespoon of cooking oil. Oyster sauce is a fermented oyster, and it's a natural seasoning that tastes good, so you don't have to put it back in. I like it because it feels heavy with a tablespoon of cooking oil.Add 20 rounds of pepper, 20 rounds of pepper isn't much. One teaspoon of powdered pepper. Pepper needs to be added to make the green onion.

Turn on the heat, spread the green onion, add fish cake, and add 600ml of water.

Season with 1 tbsp sugar and 1/3 tbsp thick salt. Add half a tablespoon of minced garlic.

Put the lid on and boil. It's important to make the broth come out of the green onions and fish cakes. I don't make broth separately.

Lower the heat to medium and add flour cake. Cover and simmer for 1-2 minutes.

When cooked, the color of the flour cake changes from yellow to white.

Add the sauce, leave a tablespoon and add or subtract at the end. If you squeeze it and boil it, it tastes less delicious.

Add the boiled eggs, please. I put this in, too. Bring to a simmer over low heat for 4 minutes without closing the lid.

The taste of tteokbokki restaurant is time and fire, but it doesn't taste like it at home because it boils for a long time.It tastes better when it's boiled down.

Funstorang Eonam teacher's lifetime tteokbokki is complete.The thick tteokbokki sauce tastes good.