Perilla Rice Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
This tteokbokki is simmered until thick with chewy rice cakes and nutty perilla seed powder.
This tteokbokki is simmered until thick with chewy rice cakes and nutty perilla seed powder. The powder adds a mellow richness to the sweet and spicy sauce, making it a satisfying meal or a comforting snack on a chilly day.
Street food · 20 minutes to cook
Nutrition (per 570g serving): 601.9 kcal · protein 15.8g · carbohydrate 115.5g · fat 10g · sodium 1699.8mg
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: Add the perilla seed powder at the end, since its aroma can fade if cooked for too long.
Tips: If the sauce gets too thick, add water 2 to 3 tablespoons at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Perilla seed powder — 2 Tbsp
- Gochujang — 1 Tbsp
- Fish cakes — 0.5 sheet
- Green onion — 0.3 pc
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 1.5 cup