Chicken Breast Rice Paper Tteokbokki

Slice the onion vertically, and cut the green onion diagonally after splitting it in half.

Dice the cabbage, and cut the fish cake into any shape.

Wet 2 to 3 sheets of rice paper and roll them into a round shape (you can also cut them into long strips to use instead of Chinese glass noodles).

Dice the chicken breast, and wrap one or two pieces with rice paper.

Add 3 to 4 cups of water (using paper cups as standard), and once the water boils, mix in all the seasoning sauce.

When the sauce is boiling, add all the prepared vegetables and wait until the cabbage softens.

Then add fish cakes, rice paper tteok, and chicken breast. Adjust the water as needed.

Once the fish cake and rice paper are cooked, prepare the Cup Noodle Udon flavor.

Now, add the Cup Noodle (including the soup) to the finished tteokbokki and simmer a bit more.

Enjoy your meal!!