Tteokbokki Recipe (Spicy Korean Rice Cakes)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy Korean rice cakes simmered in a sweet and spicy sauce made with gochujang and gochugaru, studded with fish cakes and green onions. This addictive street food is easy to make at home and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups warm water
- 1 tablespoon dashi powder
- 1 teaspoon sesame oil
- ½ yellow onion (sliced thin)
- 3 cloves garlic (minced)
- 3 tablespoon Gochujang paste
- 2 teaspoon granulated sugar
- 1½ teaspoon Gochugaru powder (plus more to taste)
- ¼ cup soy sauce
- 2 (200 gram) packs Korean rice cakes
- 1 (6-ounce) package sliced fish cakes (see notes)
- sliced green onion and sesame seeds (to garnish)
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
- 1353mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.