Cheongyang Chili Mayo Tteokbokki (Spicy Rice Cakes) recipe - ingredients, nutrition and when to eat it
This tteokbokki pairs chewy rice cakes with the sharp heat of Cheongyang chili peppers and the richness of mayonnaise.
This tteokbokki pairs chewy rice cakes with the sharp heat of Cheongyang chili peppers and the richness of mayonnaise. The sweet and spicy sauce has a smooth finish, making it ideal for lunch or dinner when you crave bold Korean street food.
Street food · 20 minutes to cook
Nutrition (per 506g serving): 691.3 kcal · protein 14.8g · carbohydrate 122.4g · fat 17.3g · sodium 1701.4mg
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: Mayonnaise can separate if cooked over high heat for too long, so stir it in after turning off the heat.
Tips: Leaving the seeds in the Cheongyang chili peppers gives them a more pronounced heat. For a milder dish, remove the seeds and use only half a pepper.
Tips: Once the sauce thickens, stir often to keep the rice cakes from sticking to the bottom of the pan.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Cheongyang chili pepper — 1 pc
- Mayonnaise — 1 Tbsp
- Rectangular fish cake — 1 sheet
- Green onion — 0.3 pc
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 Tbsp
- Dark soy sauce — 1 tsp
- Sugar — 2 tsp
- Minced garlic — 0.5 tsp
- Water — 1 cup
- Sesame seeds — 1 tsp