Chungnyeon Dabang Tteokbokki

Blend 100g of onion, 60ml of garlic, 3/4 apple, and 50ml of soy sauce in a blender until smooth.

Add 60ml of starch syrup to the blended mixture, then rinse the bowl used for the syrup with 80ml of water and add it to the blender.

Boil the mixture over low heat for about 10 minutes, then turn off the heat.

Add 400ml of starch syrup and mix well, then add 1/4 tsp of MSG, 2 tsp of tasty salt, 3 tbsp of sugar, and 75g of fine red chili powder and mix well.

Transfer the sauce to another bowl and let it age at room temperature for 30-40 minutes before use.

Pour 750ml of water into a pot and add 1 and 1/3 cups (paper cup measure) of the sauce, stirring well to dissolve.

Sear the beef brisket in a pan with oil, or follow Mat Factory's method of searing it in a non-stick pan without oil.

Set the seared beef brisket aside on a plate.

In a wide pot or pan, add 750ml of water and 1 and 1/3 cups of the sauce, stirring well.

Add one cabbage leaf, 1/4 onion, a little carrot, and fish cake, then boil over high heat.

Once the tteokbokki boils, add half a pack of ramen noodles and reduce heat to medium to simmer.

Boil for about 6 more minutes until cooked, then turn off the heat.

Top with the pre-seared beef brisket and a boiled egg (as a substitute for quail eggs) to complete the Chungnyeon Dabang tteokbokki.