Super simple pancake recipe.
Porridge & NoodlesIngredients
- Jjapagetti noodles (one package containing noodles, powdered seasoning, dehydrated vegetables, and flavor oil).
- 500ml of water.
- Rice cakes (tteok) - 7 pieces.
- One boiled egg.
- 1 tablespoon of gochujang.
- 1 tablespoon of Gochugaru (Korean chili powder).
- 0.5 teaspoon of sugar.
- One piece of square fish cake.
- A handful of green onions.
- Vienna sausages, 5 pieces (according to preference).
Instructions
Pour 500ml of water into a pot, then add the tteokbokki (rice cakes) and boiled eggs.
Add the Jjapaghetti powdered soup base and vegetable bits to the pot. Then, add 1 tablespoon of gochujang (Korean chili paste), 1 tablespoon of finely ground gochugaru (Korean chili powder), and 0.5 tablespoons of sugar. Turn on the heat.
Cut the fish cakes into large squares and finely chop the green onions (keeping the green leaves separate).
Once the sauce starts to boil, add the instant noodles and stir well to ensure they are fully coated.
Once the noodles are cooked and separated, add the sliced fish cakes (odeng), sausages, and the white parts of the green onions.
Maintain a steady heat and simmer until the noodles are cooked through and the broth has thickened.
Just before turning off the heat, add the sesame oil and mix well. Then, sprinkle with the chopped green onions that you set aside earlier, and it's ready.