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[King Tteokbokki]
1. Cut 2 green onions in half into 4~5cm long pieces.
2. Prepare 2 packs of rice cake
3. Put cooking oil in a pan, add 2 tablespoons of red pepper paste, 2 tablespoons of soy sauce, and 3 tablespoons of sugar and stir-fry over medium heat until bubbling.
4. Pour 600ml of water, add 3 tablespoons of red pepper powder, 3 tablespoons of starch syrup, 2 tablespoons of oyster sauce, and 7~8 grinds of pepper.
5. Add the rice cake and put it next to the green onions and simmer over low heat. Use a spatula to separate the rice cake from time to time to prevent it from sticking.
6. Boil the seasoning until it becomes thick and it's done.

[Fried seaweed roll]
1. Soak a handful of glass noodles in water 2 hours beforehand.
2. Slice 1/2 carrot, 1/2 onion and chop 2 Cheongyang peppers.
3. Add 1 cup of frying powder and 1 cup of water to a bowl and mix.
4. Pour 1L of water into the pan and when it boils, add the soaked glass noodles and boil for about 6-7 minutes. Rinse in cold water and drain through a sieve.
5. Heat oil in a pan, add all the sliced vegetables and turn off the heat when they are stir-fried.
6. Cut the glass noodles with scissors, add 2 tablespoons soy sauce, 1 tablespoon sugar, pepper, 1 tablespoon sesame oil, and 1 tablespoon sesame salt, mix and place in a bowl.
7. Cut the seaweed into 4 pieces, add vermicelli, roll it, coat it in flour, dip it in frying powder water, and fry it in oil to complete it.

[Fish cake soup]
1. Prepare 2 bags of fish cake (purchase at the supermarket)
2. Pour 1L of water into a round pan and let it boil.
3. Add fish cake and fish cake soup and boil for about 5 minutes.
4. At the end, add 1/2 chopped green onion and it’s done.