Korean · easy
Tteokbokki
Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with fish cakes. A popular Korean street food staple.
- 20 min
- Total
- 4
- Serves
- $10.50
- Est. cost
- 310
- Cal/serving
Dietary, as tagged
- Dairy-free
Parent noteHalve the gochugaru for a mild version. The chewy rice cakes are fun for kids to eat.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Korean Rice Cakes (tteok)1 lbs
- Korean Fish Cakes (eomuk)6 oz
- Gochujang Paste2 tbsp
- Gochugaru (Korean Chili Flakes)1 tbsp
- Soy Sauce1 tbsp
- Sugar1 tbsp
- Scallions2 stalks
Method
- 01
Bring water and dried anchovies to a boil, simmer 5 minutes for broth, then strain out anchovies.
- 02
Whisk gochujang, gochugaru, soy sauce, and sugar into the broth.
- 03
Add rice cakes and fish cakes. Simmer for 8-10 minutes until rice cakes are soft and chewy.
- 04
Stir in scallions, remove from heat, and serve immediately while the sauce is thick and glossy.
- 310
- Calories
- 10g
- Protein
- 56g
- Carbs
- 5g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
