By KWOOWK
Tteokbokki ( Spicy Korean Rice Cakes)
5 steps
Prep:2minCook:25min
This is my version of the South Korean Tteokbokki, a delicious spicy and squishy meal. It's very fun and satisfying. Ajust the spice levels by reducing the amount of Gochujang and korean chilli flakes.
Updated at: Thu, 17 Aug 2023 08:44:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
102
High
Nutrition per serving
Calories681.3 kcal (34%)
Total Fat4.3 g (6%)
Carbs144.6 g (56%)
Sugars26.4 g (29%)
Protein16.8 g (34%)
Sodium1634.2 mg (82%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Start by shredding the cabbage and cutting the green onions into big chunks. Make sure to save any scraps for the broth.
cabbage
green onions2 Step 2
For the broth, simmer the dried anchovies, the dried kelp, the onion halved and any of the food scraps for about 15 minutes. Remove the anchovies, kelp and onions and strain the broth if needed.
water2 cups
dried anchovies6 
dried kelp1 sheet
onion1 Step 3
In the broth, add the gochujang paste, the korean chilli flakes, the garlic minced, the soy sauce and the sugar. Mix the ingredients until well incorporated.
gochujang1 ½ tablespoon
soy sauce1 ½ tablespoon
korean chilli flakes2 teaspoons
white sugar1 tablespoon
cloves garlic2 Step 4
In the mixture, on medium heat, add the korean rice cakes and keep on mixing until the broth thickens up and becomes a creamy sauce. This should take about 10 minutes.
korean rice cakes200gStep 5
Lastly, add the cabbage and the onions and mix for another 3 to 5 minutes. Serve in a bowl and top with some finely cut green onion and some sesame seeds. Enjoy!
cabbagegreen onions2 
sesame seeds
