My Korean Kitchen · by Sue Pressey★ 5.0 (81)
Tteokbokki (Spicy Rice Cakes)
NUTRITION · PER SERVING20M COOK
CAL 34%·PRO 48%
CARBS 129G76% OF CAL
3G FIBER23G SUGAR103G OTHER
FAT 8G10% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy Korean rice cakes and fish cakes tossed in a spicy gochujang sauce with garlic and sesame. A popular Korean street food that's quick, satisfying, and deeply flavorful.
mainkoreandairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
At a glance
PER SERVING · TIME 20M
CAL 34%·PRO 48%
CARBS 129G76% OF CAL
3G FIBER23G SUGAR103G OTHER
FAT 8G10% OF CAL
1G SAT7G 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
- 2108mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 38mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.