Tteokbokki, Cooking with Only Red Pepper Flakes Without Gochujang Makes It Cleaner in Taste

Steps

1. 1

   Rinse the rice cakes 3 times in cold water then soak in water to soften

2. 2

   In a bowl, mix 10T red pepper flakes (7 fine + 3 coarse), 5T corn syrup, 2T sugar, 2T dark soy sauce, 0.5T salt, 1T beef dashida, 100ml water to make seasoning paste

3. 3

   Pour 900ml water into a pot, dissolve the seasoning paste and bring to a boil

4. 4

   In another pot, bring water to a boil, add rice cakes and lift them out as soon as they float. Blanch fish cakes for 10 seconds and remove. Add all the blanched rice cakes and fish cakes to the boiling seasoned water and cook on medium heat for 10-13 minutes