Butter Tteokbokki
Cheese butter tteokbokki is a dish cooked with butter, so it's light and savory, and it's a dish based on red pepper powder, not red pepper paste. What would it taste like to make tteokbokki with butter instead of oil instead of oil tteokbokki. Will it be good? Will it be greasy? Will it taste bad? I was curious about that's what I'm curious about! So I tried making tteokbokki with butter and I was satisfied because it was so delicious. And I wanted to eat cheese butter tteokbokki like gratin, so I made rice cake soup instead of tteokbokki.
2 serving
Within 20 minutes
고구망chef
Ingredients
  • Vienna sausage
    10ea
  • fish cake
    4ea
  • leek
    1/2ea
  • onion
    1/4ea
  • Butter
    60g
  • mozzarella cheese
    70g
  • parsley
  • Rice cake soup
    1bowl
  • Red pepper powder
    2.5TS
  • Sugar
    2TS
  • thick soy sauce
    2TS
  • a beautiful forest
    1TS
Cooking Steps
STEP 1/9
Turn on the heat in a frying pan and add 60g of butter.
STEP 2/9
When the butter is all melted, add the Vienna sausage.
(Cut the Vienna sausage into 3 pieces.)
STEP 3/9
Add the fish cake and stir-fry it for 2 minutes.
(Square fish cake can also be replaced.)
STEP 4/9
Put in the rice cake soup and stir-fry it until the sun sets.
STEP 5/9
Add the sauce and stir-fry for a minute.
STEP 6/9
Add green onions and onions and stir-fry for 1 minute.
(If you stir-fry it for a long time, the vegetable's breath dies and the texture of the vegetable becomes mushy
STEP 7/9
Reduce heat to low and sprinkle mozzarella cheese evenly.
STEP 8/9
Cover and wait for about a minute.
If you waited for a minute and it didn't melt, put the lid back on and wait for 30 seconds.
STEP 9/9
Open the lid and sprinkle the parsley powder when the cheese is all melted.
If rice cake soup is stored in the freezer, soak it in water for about an hour.
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