Spicy Korean Rice Cake (Tteokbokki)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean street food of chewy rice cakes in a spicy-sweet sauce with gochugaru and gochujang, finished with egg and fish cake. Addictive heat, sweetness, and umami in every bite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 pieces dried kelp
- 4 large dried anchovies (with heads and intestines removed)
- 4 cups water
- 3 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 2 tablespoons sugar
- 1 lb Korean rice cake
- 2 stalks green onion (cut into 3 inches long pieces )
- 2 boiled eggs (peeled)
- 4 pieces fish cakes
- 1 teaspoon sesame seeds (for serving)
At a glance
PER SERVING · TIME 30M
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
- 25m
- Sodium
- 1421mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 134mg
- Calcium
- 194mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.