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Foodfam

Tteokbokki (Spicy Rice Cakes)

2 servings

porciones

10 minutes

tiempo activo

20 minutes

tiempo total

Ingredientes

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

porciones

10 minutes

tiempo activo

20 minutes

tiempo total
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