Name: Tteokbokki (Spicy Rice Cakes)
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 350 g Korean rice cakes ((12 ounces), separated); 150 g Korean fish cakes ((5.3 ounces), rinsed over hot water & cut into bite size pieces); 2 cups Korean soup stock ((dried kelp and dried anchovy stock)); 60 g onion ((2 ounces), thinly sliced); 3 Tbsp gochujang ((Korean chili paste)); 1 1/2 Tbsp raw sugar; 1 Tbsp soy sauce; 1 tsp minced garlic; 1 tsp gochugaru ((Korean chili flakes)); 1 tsp toasted sesame seeds; 1 tsp sesame oil; 1 stalk green onion (, finely chopped)

Ingredients

(Servings: 2 servings)

350 g Korean rice cakes ((12 ounces), separated)

150 g Korean fish cakes ((5.3 ounces), rinsed over hot water & cut into bite size pieces)

2 cups Korean soup stock ((dried kelp and dried anchovy stock))

60 g onion ((2 ounces), thinly sliced)

3 Tbsp gochujang ((Korean chili paste))

1 1/2 Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru ((Korean chili flakes))

1 tsp toasted sesame seeds

1 tsp sesame oil

1 stalk green onion (, finely chopped)

Tteokbokki (Spicy Rice Cakes)

Ingredients

Steps

Nutrition Facts

Comments

Tteokbokki (Spicy Rice Cakes)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts