| 摘要 |
PURPOSE: Cold tteokbokki (stir-fried rice cake in sauce) is provided to enable users to eat tteokbokki in the summer by producing cold tteokbokki sauce. CONSTITUTION: 100 parts by weight of meat stock, 5-10 parts by weight of soy sauce, 5-10 parts by weight of meat powder are mixed and boiled at 90-100°C for 10-15 minutes to obtain mixed stock. The mixed stock is cooled in a refrigerator until the temperature of the stock is at 5°C for 2-4 hours. 100 parts by weight of cooled mixed stock, 5-10 parts by weight of vinegar, and 5-10 parts by weight of sugar are mixed to obtain cold stock. Rice cake for tteokbokki is boiled at 90-100°C for 10-15 minutes, and rinsed in 0-5°C water for 3-7 minutes. 100 parts by weight of cold stock and 50-60 parts by weight of rice cake are mixed to obtain cold tteokbokki. The mixed stock additionally contains 5-10 parts by weight of oyster sauce. The cold tteokbokki additionally includes 3-6 parts by weight of ice. |
