Easy Korean Spicy Rice Cakes
User Reviews
4.8
27 reviews
Excellent
Easy Korean Spicy Rice Cakes
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Korean spicy rice cake recipe
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Ingredients
MAIN
- 300 g rice cakes (10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first then soak in warm water for 20 mins before cooking to soften.)
- 2 fish cake sheets (105 g / 3.7 ounces), sliced into medium size pieces
- 1/2 medium onion (75 g / 2.7 ounces), thinly sliced
- 2 Cabbage leaves (145 g / 5.1 ounces), sliced into medium size strips
- 1 stalk spring onion chopped
- Some cooking oil - I use rice bran oil
- Some toasted sesame seeds to garnish
TTEOKBOKKI SAUCE (MIX THESE IN A BOWL WELL)
- 2 Tbsp Korean chilli paste (Gochujang)
- 2 Tbsp raw sugar
- 1/2 tsp Korean chilli powder (Gochugaru)
- 1 tsp minced garlic
- 1/3 cup water
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Instructions
- Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
- Add the cabbage and stir until it softens.
- Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
- Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.
Notes
- 1 Tbsp = 15ml
Nutrition Information
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Calories
375kcal
(19%)
Carbohydrates
76g
(25%)
Protein
9g
(18%)
Fat
3g
(5%)
Cholesterol
9mg
(3%)
Sodium
373mg
(16%)
Potassium
127mg
(4%)
Sugar
16g
(32%)
Vitamin A
165IU
(3%)
Vitamin C
7.2mg
(8%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 76g | 25% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 373mg | 16% |
| Potassium | 127mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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