Foodfam
Tteokbokki (Spicy Rice Cakes)
2 servings
porciones10 minutes
tiempo activo20 minutes
tiempo totalIngredientes
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)
Instrucciones
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.
Nutrición
Tamaño de la Porción
-
Calorías
381 kcal
Grasa Total
6 g
Grasa Saturada
-
Grasa No Saturada
-
Grasa Trans
-
Colesterol
14 mg
Sodio
1062 mg
Carbohidratos Totales
69 g
Fibra Dietética
1 g
Azúcares Totales
15 g
Proteína
13 g
2 servings
porciones10 minutes
tiempo activo20 minutes
tiempo total