Scallop Tteokbokki recipe - ingredients, nutrition and when to eat it
This tteokbokki is made by stir-frying scallops and rice cakes in a spicy-sweet gochujang sauce.
This tteokbokki is made by stir-frying scallops and rice cakes in a spicy-sweet gochujang sauce. The soft, mild scallops pair nicely with chewy rice cakes, making it a great choice for an evening snack or a filling treat.
Seafood · 20 minutes to cook
Tips: Scallops can turn tough if cooked too long, so add them with the rice cakes and keep an eye on them as they cook.
Tips: Stir the bottom of the pan occasionally while simmering so the rice cakes don’t stick.
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Ingredients (1 serving)
- Scallops — 100 g
- Tteokbokki rice cakes — 180 g
- Gochujang — 1 Tbsp
- Gochugaru — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp