Ingredients (4 servings)
Main Ingredients
| Tteokbokki rice cakes | 500g |
| Camembert cheese | 1 piece |
| Napa cabbage | 70g |
| Asparagus | 3 spears |
| Hard-boiled egg | 1 |
| Dried red chili peppers | a pinch |
Soup
| Water | 200ml |
| ★ Gochujang (red pepper paste) | 2 tbsp |
| ★ Red pepper flakes | 1/2 tsp |
| ★ Sugar | 1 tbsp |
| ★ Ketchup | 2 tbsp |
| ★ Soy sauce | 2 tsp |
| ★ Chicken soup powder | 1 tbsp |
| ★ Grated garlic (tube type can be used) | 1 tbsp |
Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.
Preparation
- Cut the Napa cabbage into bite-sized pieces.
- Cut the asparagus in half.
Method
- Set a pot and add all the soup ingredients (★). Heat over medium-high heat and bring to a slight boil while stirring.
- Once the sauce has blended, add the tteokbokki rice cakes and Napa cabbage. Simmer for about 8-10 minutes. During this time, add the asparagus and torn Camembert cheese. When the cheese melts, garnish with halved hard-boiled eggs and top with dried red chili peppers.
Point
Follow the cooking time instructions on the tteokbokki package if specified.
Written by
BRUNO Official