The life recipe of a tteokbokki master who studied for 6 years.jpg

(1)I’m so confident about tteokbokki
(2)Tteokbokki itself isn’t a hard food to make
(3)Beginners don’t know how much water they put in to make tteokbokki sauce
(4)I often make tteokbokki with red pepper paste that’s similar to Maengtang
(5)I’ve been researching tteokbokki for about 6 years
(6)I found the simplest and most delicious way

(1)You can catch about 300ml of water for 2 servings
(2)First, chop green onions as much as you like and chop 3 to 5 garlicsAdd oil to a pan or large skillet and stir-fry to make oil
(3)Pour about 300ml of water and boil it
(4)2 tablespoons of red pepper paste and 2 tablespoons of red pepper powder 05 Tbsp sugar 1 Tbsp fairy and mix it

(1)But the taste is still a bit ambiguous
(2)It’s only spicy but not sweet
(3)Squeeze tomato ketchup about 3 times and add 2 tablespoons of curry powder
(4)And if you taste it, you’ll feel that it’s this good

(1)Add starch syrup or oligosaccharide twice to complete the spicy and sweet seasoning
(2)But if you just taste the sauce, it’ll be a little ambiguous

(1)At this time, if you put the soaked rice cake in water and add the fish cake when the rice cake is cooked a little, it becomes perfect as it brings out its unique taste
(2)It’s amazing if you dip boiled egg fried dumplings in this soup
(3)It’s not that salty. It’s just right