My Korean Kitchen · by Sue | My Korean Kitchen★ 4.8 (9)
Easy Korean Spicy Rice Cakes
NUTRITION · PER SERVING13M COOK
CAL 45%·PRO 41%
CARBS 158G71% OF CAL
10G FIBER26G SUGAR122G OTHER
FAT 20G20% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy Korean rice cakes stir-fried with fish cakes, vegetables, and a fiery chili paste sauce. Spicy and addictive, it's a quick comfort dish.
mainkoreanfish🍳 skillet🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 2- 300 g rice cakes
- 2 fish cake sheets ((105 g / 3.7 ounces), sliced into medium size pieces)
- 1/2 medium onion ((75 g / 2.7 ounces), thinly sliced)
- 2 cabbage leaves ((145 g / 5.1 ounces), sliced into medium size strips)
- 1 stalk spring onion (chopped)
- Some cooking oil (- I use rice bran oil)
- Some toasted sesame seeds (to garnish)
- 2 Tbsp Korean chilli paste ((Gochujang))
- 2 Tbsp raw sugar
- 1/2 tsp Korean chilli powder ((Gochugaru))
- 1 tsp minced garlic
- 1/3 cup water
At a glance
PER SERVING · TIME 13M
CAL 45%·PRO 41%
CARBS 158G71% OF CAL
10G FIBER26G SUGAR122G OTHER
FAT 20G20% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 8m
- Sodium
- 782mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 854mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.