Pork Cutlet Tteokbokki recipe - ingredients, nutrition and when to eat it
This hearty Korean street-food dish pairs spicy-sweet tteokbokki with a crispy fried pork cutlet.
This hearty Korean street-food dish pairs spicy-sweet tteokbokki with a crispy fried pork cutlet. The chewy rice cakes and savory crunch of the cutlet go wonderfully together, making it great for lunch or a late dinner.
Street food · 35 minutes to cook
Nutrition (per 622g serving): 1079.1 kcal · protein 44.5g · carbohydrate 155.2g · fat 30.3g · sodium 2005.7mg
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 oil is too cool, the breadcrumbs will turn soggy, so heat it until a few breadcrumbs float up right away when dropped in.
Tips: The tteokbokki sauce thickens as it cools, so turn off the heat while a little broth remains.
Tips: Add the pork cutlet just before eating, since soaking it in the sauce too long will soften the coating.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Pork loin — 100 g
- Fish cake — 40 g
- Breadcrumbs — 25 g
- All-purpose flour — 15 g
- Egg — 0.5 pc
- Cooking oil — 18 g
- Gochujang — 1.5 Tbsp
- Sugar — 1 Tbsp
- Soy sauce — 1 tsp
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Water — 120 ml