Korean Tteokbokki

Korean Tteokbokki is a delightful and spicy chewy rice cake dish, often enjoyed as a street food snack. This dairy-free version delivers an authentic flavor profile with a perfect balance of sweetness and heat.

Ingredients

• Korean rice cakes (tteok) - 200 grams
• Fish cake (eomuk) - 100 grams, sliced
• Water - 500 ml
• Gochujang (Korean red chili paste) - 2 tablespoons
• Gochugaru (Korean red chili flakes) - 1 teaspoon
• Soy sauce - 1 tablespoon
• Sugar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onion - 2 stalks, chopped
• Boiled eggs - 2, halved (optional)

Steps

1. In a pot, bring 500 ml of water to a boil.
2. Add the Korean rice cakes and cook for about 5 minutes until they become soft and chewy.
3. Stir in the sliced fish cake and continue to cook for another 2 minutes.
4. In a small bowl, mix together gochujang, gochugaru, soy sauce, and sugar to create the sauce.
5. Pour the sauce mixture into the pot and stir well to coat the rice cakes and fish cake evenly.
6. Allow the mixture to simmer for an additional 5 minutes, stirring occasionally until the sauce thickens.
7. Drizzle sesame oil over the dish and add chopped green onions, mixing well.
8. Serve hot, garnished with boiled egg halves if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 65 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains protein from fish cake, contributing to muscle maintenance.

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