Tteokbokki

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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)

Directions

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!

Nutrition

• Calories: 544.8 kcal
• Total Fat: 9.1 g
• Saturated Fat: 2.8 g
• Unsaturated Fat: 3.1 g
• Cholesterol: 186.5 mg
• Sodium: 908.4 mg
• Total Carbohydrate: 100 g
• Dietary Fiber: 7.4 g
• Total Sugars: 10.4 g
• Protein: 19.9 g