Don’t stop ✋ Tteokbokki is so easy to make.
– Make a Stock: boil 4g anchovies + 4g kelp in 2 cups of water over medium heat for 10 minutes. If you’re too lazy, just use 2 cups of hot water and jump to the next step.
– Make a sauce by mixing 1 tbsp sugar + 3 tbsp gochujiang + 1 tbsp red chili powder + 1 tbsp sesame oil + 1 tbsp soy sauce in a bowl.
– in a pan, add stock or 2 cups of hot water), 250g rice cakes, 125g fish sausages, 2 boiled eggs, white part of a green onion, and the sauce we made, mix well and boil over medium heat for about 8 minutes until the sauce is thickened.
– add a handful of chopped cabbages (about 50g), mix well, turn off the heat.
– garnish with chopped green onions.
– Make a Stock: boil 4g anchovies + 4g kelp in 2 cups of water over medium heat for 10 minutes. If you’re too lazy, just use 2 cups of hot water and jump to the next step.
– Make a sauce by mixing 1 tbsp sugar + 3 tbsp gochujiang + 1 tbsp red chili powder + 1 tbsp sesame oil + 1 tbsp soy sauce in a bowl.
– in a pan, add stock or 2 cups of hot water), 250g rice cakes, 125g fish sausages, 2 boiled eggs, white part of a green onion, and the sauce we made, mix well and boil over medium heat for about 8 minutes until the sauce is thickened.
– add a handful of chopped cabbages (about 50g), mix well, turn off the heat.
– garnish with chopped green onions.
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