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    Tteokbokki

    ⭐⭐⭐⭐
    Asian
    Dinner
    Korean
    ​

    3 servings

    porce

    10 minutes

    aktivní čas

    20 minutes

    celkový čas
    Začít vařit

    Ingredience

    1 pound Korean rice cake (tteok*)

    3 cups water (or dashima, anchovy stock)

    ⅓ cup gochujang (Korean red pepper paste)

    1 tablespoon gochugaru (coarse) (more or less to your spice preference, Korean red chili flakes)

    1 tablespoon granulated sugar

    1 tablespoon regular soy sauce (NOT low sodium)

    2 sheets Korean fish cake (cut into strips, about 3oz/85g)

    7 ounces green cabbage (cut into 1 to 2 inch pieces, more or less to preference)

    1 stalk green onion (cut into 2 inch pieces, plus more for garnish)

    3 boiled eggs (cooked to your preference* and peeled)

    Toasted sesame seed (optional for garnish)

    Pokyny

    Place the rice cakes into a large bowl and cover warm water. Let the rice cakes soak for at least 10 minutes while you prep the rest of the ingredients.

    Into a tall pan, like a sauté pan, add the water gochujang, gochugaru, sugar, and soy sauce. Mix well and bring it to a boil.

    Once the sauce comes to a boil, drain the rice cakes and add to the sauce. Bring it back to a boil, then reduce the heat to a simmer. Let the rice cakes cook for about 5 minutes. Stir occasionally.

    After 5 minutes, add the cabbage and fish cake. Let everything simmer for another 3 to 5 minutes, or until the rice cake is soft and chewy. Make sure to stir frequently to prevent the rice cakes from sticking to the bottom of the pan. Add the boiled eggs and green onions at the last minute of cooking.

    Garnish the tteokbokki with sesame seeds and some sliced green onions if you wish. Enjoy while hot!

    Výživové údaje

    Velikost porce

    -

    Kalorie

    544.8 kcal

    Celkový tuk

    9.1 g

    Nasycený tuk

    2.8 g

    Nenasycený tuk

    3.1 g

    Trans mastné kyseliny

    -

    Cholesterol

    186.5 mg

    Sodík

    908.4 mg

    Celkový obsah sacharidů

    100 g

    Vláknina

    7.4 g

    Celkové cukry

    10.4 g

    Bílkoviny

    19.9 g

    HodnoceníPrůměr: 4.0

    3 servings

    porce

    10 minutes

    aktivní čas

    20 minutes

    celkový čas
    Začít vařit

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    Ingredience

    1 pound Korean rice cake (tteok*)

    3 cups water (or dashima, anchovy stock)

    ⅓ cup gochujang (Korean red pepper paste)

    1 tablespoon gochugaru (coarse) (more or less to your spice preference, Korean red chili flakes)

    1 tablespoon granulated sugar

    1 tablespoon regular soy sauce (NOT low sodium)

    2 sheets Korean fish cake (cut into strips, about 3oz/85g)

    7 ounces green cabbage (cut into 1 to 2 inch pieces, more or less to preference)

    1 stalk green onion (cut into 2 inch pieces, plus more for garnish)

    3 boiled eggs (cooked to your preference* and peeled)

    Toasted sesame seed (optional for garnish)

    Pokyny

    1

    Place the rice cakes into a large bowl and cover warm water. Let the rice cakes soak for at least 10 minutes while you prep the rest of the ingredients.

    2

    Into a tall pan, like a sauté pan, add the water gochujang, gochugaru, sugar, and soy sauce. Mix well and bring it to a boil.

    3

    Once the sauce comes to a boil, drain the rice cakes and add to the sauce. Bring it back to a boil, then reduce the heat to a simmer. Let the rice cakes cook for about 5 minutes. Stir occasionally.

    4

    After 5 minutes, add the cabbage and fish cake. Let everything simmer for another 3 to 5 minutes, or until the rice cake is soft and chewy. Make sure to stir frequently to prevent the rice cakes from sticking to the bottom of the pan. Add the boiled eggs and green onions at the last minute of cooking.

    5

    Garnish the tteokbokki with sesame seeds and some sliced green onions if you wish. Enjoy while hot!