Ryu Sooyoung makes beef bone soup rabokki with lifelong tteokbok
It's a menu that I made because I thought it'd be good to boil Mr. Eonam's lifelong tteokbokki with beef bone broth and then add ramen.
6 serving
Within 20 minutes
나봄수니
Ingredients
  • Tteokbokki and rice cake
    650g
  • Beef bone soup
    500g
  • Vienna sausage
    300g
  • square fish cake
    195g
  • leek
    120g
  • Sugar
    1TS
  • crushed garlic
    1/2TS
  • Water
    500ml
  • Sesame
    little
  • Red pepper powder
    4TS
  • Sugar
    3TS
  • red pepper paste
    2TS
  • Oyster sauce
    2TS
  • Soy sauce
    2TS
  • Cooking oil
    1TS
  • ground pepper
    1/2TS
Cooking Steps
STEP 1/10
Add red pepper powder, sugar, red pepper paste, oyster sauce, soy sauce, cooking oil, and pepper and mix well.
STEP 2/10
Cut the green onion in half by the length of your finger.
STEP 3/10
Remove both ends of the sausage and cut it sideways.
STEP 4/10
Cut the fish cake in half, cut it into three pieces, and cut it sideways to make a triangle.
STEP 5/10
Rinse the cut fish cake in a sieve with hot water.
STEP 6/10
Rinse the sausage in hot water, too.
STEP 7/10
Rice cake is hard, so put it in hot water for about 5 minutes to make it soft. (You don't have to do soft rice cake.)
STEP 8/10
Add green onion, fish cake, beef bone broth, and water, cover and boil over high heat for 1 to 2 minutes.
STEP 9/10
Add rice cake, ramen, sausage, and seasoning. Add seasoning to taste.
STEP 10/10
Pour the sauce well and boil it over medium heat until the ramen is cooked, and then boil it over low heat for about 4 to 5 minutes.
Boil the beef bone broth and water in 1:1 ratio since it is large. If you want to reduce the amount, beef bone broth is enough, and adjust the seasoning to your liking.
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