How to cook Spicy Cheese Tteokbokki
Ingredients:
• Rice cake
• Odeng
• Mozzarella cheese
• 1 boiled egg
• 500ml water
• 2 tbsp sugar
• 1.5 tbsp gochugaru (chili flakes)
• 1/2 tbsp gochujang (chili paste)
• 2 tbsp corn syrup
• 1 tbsp Dashida (Korean beef powder)
Instructions:
• Slice the odeng into square pieces.
• Slice the onion leeks into pieces.
• In a pan, add 500ml water, rice cake, odeng, 1.5 tbsp of gochugaru, 1 tbsp of Dashida, 2 tbsp of corn syrup, 2 tbsp of sugar, and 1/2 tbsp of gochujang.
• Let it boil until it becomes sticky.
• When it’s boiling, add 1 boiled egg.
• You can adjust the taste based on your preference.
• When the sauce becomes somewhat sticky, add the mozzarella cheese.
• Mix well until the mozzarella cheese melts and the sauce becomes sticky.
Best served while it's hot.
DISCLAIMER: These recipes are not all originally mine. Some were taught to me by family and friends, and others are from my favorite chefs with a little twist based on my family's taste.
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