Doenjang Tteokbokki (Soybean Paste Rice Cakes) recipe - ingredients, nutrition and when to eat it
This home-style tteokbokki simmers chewy rice cakes, fish cakes, and vegetables in a lightly reduced, savory doenjang sauce.
This home-style tteokbokki simmers chewy rice cakes, fish cakes, and vegetables in a lightly reduced, savory doenjang sauce. It’s a good choice on days when you don’t want spicy tteokbokki or need a filling meal.
Street food · 25 minutes to cook
Nutrition (per 551g serving): 613.9 kcal · protein 16.9g · carbohydrate 116.6g · fat 10.1g · sodium 2178.8mg
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: Stir gently two or three times while cooking so the rice cakes don’t stick to the bottom of the pot.
Tips: Doenjang varies in saltiness, so it’s better to adjust the seasoning at the end rather than adding too much at the beginning.
Tips: If the broth becomes too thick, add water 2 tablespoons at a time to adjust the consistency.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Fish cake — 50 g
- Korean soybean paste — 1 Tbsp
- Cabbage — 50 g
- Onion — 40 g
- Green onion — 15 g
- Minced garlic — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 1 cup