Solo Cooking God's Sikhye Gochujang Tteokbokki

Cooking tips 💡

• If the rice grains from the sikhye get in, the appearance becomes messy and they can easily burn, so it's much more visually appealing to strain only the liquid cleanly through a sieve.
• Since the sikhye itself is already packed with sweet and savory flavors, there is no need to add any sugar, oligosaccharide, broth seasoning, or other condiments.
• If you want to enjoy it more heartily, you can add some sliced square fish cakes or green onions according to your taste, and they go well together when simmered.

Recommended for 🙋

• ⭐Cooking beginners who find it difficult to get the seasoning ratio right and fail at making tteokbokki every time.
• ⭐Those who want to taste the subtle and deep flavor of market-style tteokbokki made with malt instead of the artificial sweetness of sugar.
• ⭐Those who only have rice cakes and gochujang at home and want to make a maximum-efficiency snack with minimal ingredients.