Place 100g of tapioca starch in a rice cooker and add 0.25t (1g) of salt

Pour 75g of freshly boiled hot water into a pot and stir with a spoon

When it's cold, finish kneading with your hands

Remove the gourd and roll it to the right length to make tteokbokki rice cake shape

Pour 150g of hot water that has just been boiled enough to soak rice cakes in a rice cooker, add rice cakes one at a time, and reheat for 9 minutes

Take it out and cool it down in cold water to make it chewy
*If you want to eat rice cake instead of tteokbokki after cooling it in cold water, you can mix it with 1t of sesame oil.
*You can mix bean powder and sugar with sesame oil and eat it like injeolmi or you can freeze it and use it for the next time

Throw away the water in the rice cooker, add seasoning ingredients, pour 100g of water, and stir well
* 1T of thick soy sauce, 1T of fine red pepper powder, 1.5T of red pepper paste, 1.5T of sugar, 0.25t of curry powder or beef tashida
*You can cut fish cake and put it in together

Add rice cake, 2 handfuls of chopped green onions, and 2 sausages (50g) and mix and reheat for 9 minutes

Stir it when you're done

Sprinkle sesame seeds and enjoy it