Tteokbokki Recipe
Spicy Korean rice cakes cooked in a savory sauce with fish cakes and vegetables.
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Calories: 280kcal
Servings: 4 Servings
Equipment
Ingredients
- 300 g rice cakes tteok
- 2 cups water
- 2 cups anchovy or beef broth
- 150 g fish cakes sliced
- 1/2 cup gochujang Korean red chili paste
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 cloves garlic minced
- 1 cup cabbage thinly sliced
- 1 cup carrots julienned
- 2 stalks green onions chopped
- 1 tbsp sesame oil
- Toasted sesame seeds for garnish
- hard-boiled eggs sliced, for garnish
Instructions
- In a large pot, bring the water and broth to a boil.
- Add the rice cakes and fish cakes to the pot and cook for about 5 minutes until softened.
- In a small bowl, mix together the gochujang, soy sauce, sugar, and garlic to make the sauce.
- Add the sauce to the pot along with the cabbage, carrots, and green onions. Cook for another 5-7 minutes until the vegetables are tender.
- Stir in the sesame oil and remove from heat.
- Serve hot, garnished with toasted sesame seeds and sliced hard-boiled eggs if desired.
Notes
- Adjust the amount of gochujang according to your spice preference.
- You can customize the vegetables and protein in this dish based on your preferences.
Nutrition
Serving: 1.5Cup | Calories: 280kcal | Carbohydrates: 53g | Protein: 9g | Fat: 5g | Fiber: 3g