Bulgogi Tteokbokki Fried Rice recipe - ingredients, nutrition and when to eat it
This Korean street food dish is made by frying rice in the leftover sauce from bulgogi and tteokbokki.
This Korean street food dish is made by frying rice in the leftover sauce from bulgogi and tteokbokki. The sweet and spicy sauce pairs with the nutty aroma of sesame oil. It’s a satisfying way to turn leftover tteokbokki into lunch or dinner.
Street food · 10 minutes to cook
Nutrition (per 387.5g serving): 540.2 kcal · protein 19.1g · carbohydrate 89.3g · fat 10.3g · sodium 305.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is clumped together, gently break it up with your hands before frying so the sauce coats it evenly.
Tips: Add the tteokbokki sauce a little at a time as you stir-fry, adjusting the consistency as you go.
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Ingredients (1 serving)
- Rice — 1 bowl
- Lean beef — 60 g
- Tteokbokki rice cakes — 40 g
- Napa cabbage kimchi — 30 g
- Green onion — 10 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Tteokbokki sauce — 2 Tbsp