STEP 1/15
Prepare 200g of tteokbokki rice cake and wash it in water
STEP 2/15
Cut 3 pieces of fish cake into bite-size pieces.
STEP 3/15
Leave 2 eggs pre-boiled and peeled.
STEP 4/15
Cut 200g of cabbage into large pieces, soak it in vinegar water for about 10 minutes, and rinse it.
STEP 5/15
Cut one green onion diagonally.
STEP 6/15
While making the seasoning, boil ramen in another pot and get it out. While cooking tteokbokki, you can put ramen in the sauce right away, but I don't like the soup to be boiled as the ramen is cooked, so I boil ramen separately.
STEP 7/15
Put 1 tablespoon of cooking oil in the wok and stir-fry 1 ramen soup, 2 tablespoon of red pepper powder, and 2 tablespoon of red pepper paste. If it's too much trouble to stir-fry, you can add a lot of seasoning and pour water right away
STEP 8/15
Stir-fry the seasoning, pour 500ml of water, and add 1 tablespoon of sugar.
STEP 9/15
When the water boils, add the hard cabbage first and boil it a little by little
STEP 10/15
Next, add the rice cake.
STEP 11/15
Put in the fish cake.
STEP 12/15
Add boiled eggs
STEP 13/15
Lastly, add ramen noodles and green onions. I'd like to have dark soy sauce and oligosaccharide for the lack of seasoning. I added 1 tablespoon of oligosaccharide without soy sauce.
STEP 14/15
You just have to mix it evenly.
STEP 15/15
I'm done with rabokki
Ramen noodles can be boiled in tteokbokki sauce, but the sauce is boiled down and then put it in