Please prepare the ingredients first.
Personally, I prefer flour-based rice cakes to rice-based rice cakes, but please prepare anything.
It's based on 1 cup of paper cup for 1 person.

Add half the water to the pot and prepare the stock by boiling the stock water in a commercial seafood stock pack (or anchovies, kelp).
If you don't have time or stock ingredients, you can replace it with regular water, but tteokbokki made with stock water tastes deeper.

Soak rice cake in cold water for about 10 minutes.

Cut carrots and potatoes into square cubes about 2cm square, slice green onions diagonally, and slice onions 1cm apart.
Cut the fish cake in half vertically and cut it horizontally into three equal parts
Cut each slice into triangular shapes.

When the seafood stock boils, throw away the stock ingredients and collect the stock water.

In a heated pan or skillet, stir-fry 1 piece of butter and chopped onion over medium heat for 3 to 4 minutes.

When the onions are cooked to a certain extent, add the carrots and potatoes and stir-fry for another 2 minutes.

Add 3 cups of stock, 1/2 tablespoon minced garlic, 1/2 tablespoon oligosaccharide, 1 tablespoon sugar and 1/3 tablespoon salt, stir once, cover and simmer for about 5 minutes.

Add tteokbokki rice cake and fish cake, add 3 to 4 tablespoons of curry powder, stir it to dissolve well, and boil it for another 3 to 4 minutes.

Add the green onion at the end and boil down the soup to the desired concentration.
Personally, I like it when there's a bit of soup left.

Turn off the stove and sprinkle sesame seeds according to your preference
Chewy rice cake and curry. Curry tteokbokki is done.

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