Chili Pepper Madness · by Mike Hultquist★ 5.0 (1)
Tteokbokki Recipe (Spicy Korean Rice Cakes)
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 15%
CARBS 48G76% OF CAL
2G FIBER41G OTHER5G TOTAL SUGAR
FAT 3G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy Korean rice cakes in a fiery gochujang sauce with fish cake. Spicy street food snack or appetizer.
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Nutrition & ingredients
Ingredients
serves 6- 1 pound 16 ounces cylinder-shaped Korean rice cakes
- 4 ounces Korean fish cakes (eomuk, cut into bite-sized pieces (optional – soaked if needed, check packaging for proper preparation))
- 2 cups water (for more flavor, use chicken stock, vegetable stock, or dashi)
- 1/3 cup gochujang (Korean hot pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- For Serving. Soft boiled eggs if desired
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 15%
CARBS 48G76% OF CAL
2G FIBER41G OTHER5G TOTAL SUGAR
FAT 3G12% OF CAL
1G SAT3G 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
- 10m
- Cook
- 10m
- Sodium
- 739mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 11mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 739MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.