Kimchi and Blood Sausage Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish is made by stir-frying blood sausage, rice cakes, and kimchi in a spicy sauce, with just enough broth to keep it saucy.
This Korean street-food dish is made by stir-frying blood sausage, rice cakes, and kimchi in a spicy sauce, with just enough broth to keep it saucy. The chewy sausage and rice cakes pair with the kimchi’s tangy flavor, making it a hearty choice for dinner.
Street food · 20 minutes to cook
Tips: Blood sausage can split if cooked too long, so add it once the rice cakes are nearly done.
Tips: If the kimchi is very salty or sour, add a little more water and adjust the sugar after tasting.
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Ingredients (1 serving)
- Korean blood sausage — 150 g
- Napa cabbage kimchi — 0.5 cup
- Tteokbokki rice cakes — 100 g
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 0.5 cup