Tteokbokki and Spicy Fish Cake Korean street food and Korean spring fried food

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Cherry blossoms are in full bloom in Korea.
On a day like this, I thought of crispy fried food.
So I made fried vegetables with mugwort in spring
I made tteokbokki with fried rice cake.
When I made tteokbokki in Korea
I put rice cake made with flour or rice cake
I also try tteokbokki with long rice cake, a traditional Korean snack rice cake.
It's more chewy and delicious!
Then I hope you have a happy day today😄
Recipe 🥣
👉🏻 Spring Fries
Ingredients: mugwort, self-cooked lotus root, perilla leaf, tempura powder, ice
1. Add water to 5 tbsp of frying powder and mix until slightly thick.
2. Add 5 ice cubes and lower the temperature.
3. Cut off the long tip of the mugwort, and remove the lotus root and perilla leaf with a kitchen towel.
4. Preheat oil to 190 degrees and fry at 180 degrees.
👉🏻 Spicy fish cake soup tteokbokki
Ingredients: Spicy fish cake, radish, 2 pieces of kelp, rice cake, anchovy powder, red pepper powder, red pepper powder, red pepper paste, sugar, flavor salt, honey, soup soy sauce, cheongyang pepper
Making the sauce for tteokbokki
1 tsp of soy sauce, 2 tsp of red pepper paste, 3 tsp of anchovy powder, 2 tsp of red pepper powder, 3 tsp of red pepper powder, 3 tsp of honey, 1 tsp of sweet salt, 1 tsp of sugar, 1 tsp of salt
** You can use anchovy powder instead of anchovy powder!
1. Put 2 pieces of radish and kelp in 1L of water and boil them.
2. When it boils to a certain extent, add one cheongyang red pepper and the seasoning made and boil.
3. Add green onions and add fish cake - rice cake - boiled eggs in order and boil them down.
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