STEP 1/9
Refrigerate and use immediately without defrosting. It's comfortable because there's no thawing process
STEP 2/9
Here are the cooking methods and ingredients. I'll tell you how to cook it while making it below.
STEP 3/9
There are three types of flour cake, fish cake, and sauce.
STEP 4/9
Cut the green onions sideways
STEP 5/9
Pour enough cold water to cover the eggs, add 1 tablespoon of salt, and simmer for 15 minutes. Soak it in cold water and peel it.
STEP 6/9
Put flour cake in a pan or pot, pour 450cc of water, and pour tteokbokki sauce.
STEP 7/9
Mix the sauce and rice cake well and add the fish cake. Add boiled eggs. When it starts to boil, the rice cakes and fish cakes swell. Don't boil it over high heat and don't boil it for a long time so that rice cakes and fish cakes don't swell a lot. Boil it for about three minutes and it's good enough.
STEP 8/9
Let's finish with green onions.
STEP 9/9
The soup is too salty because it's tteokbokki