Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chefBring water to a boil and add a pinch of salt
Strain the egg through a sieve to remove any impurities
Turn off the heat, gently drop in the egg, and let it sit for 1 minute 30 seconds to 2 minutes
Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
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