• INGREDIENTS:
Tteokbokki: 400g cheese tteok, 2 sheets eomuk, 1 green onion, 1 tbsp of gochujang, 1 tbsp of red pepper powder, 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tbsp of curry powder, 1 tbsp of minced garlic, 500ml of water.
Cloud Egg: 1 egg, 500ml of water
• DIRECTIONS:
1. Put 1 tbsp of gochujang, 1 tbsp of red pepper powder, 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tbsp of minced garlic, and 1 tbsp of curry powder in a bowl to make sauce for ddeokbokki.
2. Cut green onions vertically and cut them into appropriate sizes of about 4cm.
3. Put two sheets of eomuk together and cut them into eight pieces.
4. Separate the egg from the yolk and the white, and make meringue only with the white part using a hand mixer.
5. Oil the pan evenly, spread the meringue wide, and make a slightly make a concave place in the center of the meringue.
6. Add 2 tablespoons of water and cook for 2 minutes with a lid on.
7. Place the yolk on the meringue to complete the cloud egg.
8. Put 500ml of water and sauce in a pot and mix them together.
9. Add 400g of cheese tteok and boil them for 5 minutes.
10. Add pieces of eomuk and green onion and boil for 3 minutes.
11. Put tteokbokki in a bowl and put cloud eggs on top.