Tteokbokki Pasta

Tteokbokki Pasta is a delightful fusion dish that combines the chewy texture of Korean rice cakes with al dente pasta, all enveloped in a spicy and sweet gochujang sauce. Perfect for those seeking a unique vegetarian option, this dish bursts with flavor and color, making it an exciting meal for any occasion.

Ingredients

• Pasta (spaghetti or udon) - 200 grams
• Korean rice cakes (tteok) - 150 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Green onion, chopped - 2 stalks
• Carrot, julienned - 1 medium
• Cabbage, shredded - 100 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Vegetable broth - 300 ml
• Sesame seeds - 1 tablespoon
• Sesame oil - 1 teaspoon
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the chopped green onion, julienned carrot, and shredded cabbage to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
4. Stir in the gochujang, soy sauce, and sugar. Mix well to combine.
5. Add the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
6. Add the cooked pasta and rice cakes to the skillet, tossing everything together until well-coated in the sauce. Cook for an additional 3-4 minutes, allowing the rice cakes to heat through.
7. Drizzle with sesame oil and season with black pepper to taste. Serve hot, garnished with sesame seeds and extra green onions if desired.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains antioxidants from garlic and gochujang, which may boost immunity.

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