Fiery Black Bean Tteokbokki recipe - ingredients, nutrition and when to eat it
Fiery black bean tteokbokki coats chewy rice cakes in the earthy sweetness of chunjang black bean paste and the heat of red pepper flakes.
Fiery black bean tteokbokki coats chewy rice cakes in the earthy sweetness of chunjang black bean paste and the heat of red pepper flakes. A tingling kick follows the sweet and savory flavor, making it perfect when you crave a bold late-night snack or a filling meal.
Street food · 20 minutes to cook
Nutrition (per 572g serving): 783.1 kcal · protein 16.9g · carbohydrate 135.5g · fat 20.7g · sodium 1777.8mg
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: Frying the chunjang in oil first mellows its raw taste and brings out its nutty aroma.
Tips: The sauce can easily stick to the bottom of the pan, so stir frequently after adding the rice cakes.
Tips: The heat level of red pepper flakes varies by brand. Start with half and add more as the dish cooks.
Tips: Let the finished dish rest for one or two minutes so the sauce clings more thickly to the rice cakes.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 200 g
- Chunjang (black bean paste) — 1 Tbsp
- Korean red pepper flakes — 1 Tbsp
- Rectangular fish cakes — 1 sheet
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Sugar — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 1 cup
- Sesame seeds — 1 tsp