Angel Tteokbokki

Wash the tteokbokki rice cakes in water and let them soak for a while.

Transfer the rice cakes to a large bowl, add two pinches of salt, a little black pepper, and 1 tbsp of soy sauce, then toss and marinate for 5 minutes.

Crush 2 cloves of garlic and add them.

Thinly slice 1 onion and add it to the bowl.

Clean the skins of 2 tomatoes with baking soda, then thinly slice, mince, and add to the bowl.

Add 1 tbsp of sesame oil and 1.5 tbsp of olive oil to the bowl and mix.

Cut chili to your preference and add it.

Pour all ingredients into a wok, turn the heat to high, and stir-fry with the lid open.

Add 500ml of water.

Add 1 large piece of kelp.

Lower the heat slightly and boil for 10 minutes.

Slice the green onion and stir-fry for 1~2 minutes until it slightly changes color.

Grate and add Pecorino Romano cheese, then turn off the heat and mix to finish.