How to make Pyeon-stor and forever tteokbokki
I saw how to make tteokbokki at the convenience store and wrote it down because it looked so delicious, and made a generous pot of tteokbokki for Doti, who likes tteokbokki. I don't have anything to do when I'm just a couple, but I need Dotty to do Tteokbokki. It's made of wheat cake, so it's soft and doesn't get soggy, so even if it's boiled for a long time, the rice cake is chewy. The sauce has a deep and strong taste, so it's like tteokbokki that you buy from the visuals. I heard it's good for Dotty's taste, who likes tteokbokki. The tteokbokki has a strong taste and it's boiled in a lumpy way, so the soup feels heavy and viscous, so I think the visual is as delicious as the tteokbokki you buy. I can feel the depth of the sauce mixed with sweet and salty map. It's wheat cake, so it doesn't spread even if it's boiled for a long time and it's chewy. I boiled green onions and onions for a long time, so it's sweet and delicious to eat it with tteokbokki and green onion. I think we can add more onions. Fish cake and flour cake are delicious even if you eat them separately. I cooked a pot of tteokbokki for dinner, so the 3 members ate it well^^
3 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Tteokbokki and rice cake
    450g
  • fish cake
    4piece
  • Water
    600ml
  • leek
    1ea
  • onion
    1/4ea
  • Sugar
    1spoon
  • Salt
    1/4spoon
  • crushed garlic
    1/2spoon
  • Red pepper powder
    4spoon
  • red pepper paste
    2spoon
  • brewed soy sauce
    2spoon
  • Oyster sauce
    2spoon
  • Sugar
    3spoon
  • Cooking oil
    1spoon
  • ground pepper
    1/2ts
Cooking Steps
STEP 1/13
Wash the flour cake in water and drain it.
STEP 2/13
Blanch the fish cake in boiling water for about 30 seconds to remove the oil.
STEP 3/13
I cut the fish cake into long pieces like rice cake.
STEP 4/13
I washed the green onions and onions and cut the green onions into long pieces. I crushed garlic.
STEP 5/13
Mix the tteokbokki sauce.
STEP 6/13
Place green onions and onions on a frying pan.
STEP 7/13
Place fish cake on top and pat it lightly.
STEP 8/13
Pour in the broth or water.
STEP 9/13
Add 1 spoon of sugar and 1/4 spoon of salt, stir well, cover and simmer for 3 minutes. They seasoned the broth in advance to coat the rice cake with the sweet and salty taste.
STEP 10/13
Add flour cake and simmer over medium heat until flour cake is tender.
STEP 11/13
Add the mixed tteokbokki sauce and stir well.
STEP 12/13
Tteokbokki can be salty, so leave 1-2 spoons of seasoning and stir well. If you don't have enough seasoning, you can add the remaining seasoning and replenish it.
STEP 13/13
Boil it over medium heat for about 10 minutes until the seasoning becomes viscous. If it's salty, add a little water, and if it's bland, add the remaining seasoning and adjust it, and turn off the heat.
- Wheat rice cake doesn't get soggy even if you boil it for a long time, so it's good to boil it until the broth feels tangled. - Leave a spoon or two of the seasoning, taste it when it's almost done, add the seasoning if it's bland, add a little more water or broth when it's salty, and adjust it.
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