A Method of Manufacturing of Tteokbokki Using Functional Broth

摘要

The present invention relates to a method of producing tteokbokki (stir-fried rice cake) using functional broth, which comprises the following steps: washing rice cake; mixing 10 to 30 wt% of mussel, 10 to 30 wt% of chicken, and 50 to 70 wt% of water with respect to the total mixture weight, and heating the same for 1 to 10 hours to prepare mixed broth; preparing seasonings; and adding the rice cake, the seasonings, and other ingredients to the mixed broth and boiling the same to prepare tteokbokki. The method of the present invention uses mixed broth made of mussel and chicken, thereby providing flavor and savory taste to improve the taste.