Oyster Tteokbokki recipe - ingredients, nutrition and when to eat it
Oyster tteokbokki combines the ocean-fresh flavor of oysters and the chewy texture of rice cakes with a sweet and spicy gochujang sauce.
Oyster tteokbokki combines the ocean-fresh flavor of oysters and the chewy texture of rice cakes with a sweet and spicy gochujang sauce. It is a warm, snack-bar-style treat for a winter evening or whenever you are feeling hungry.
Seafood · 20 minutes to cook
Nutrition (per 637g serving): 624 kcal · protein 19.9g · carbohydrate 115.3g · fat 9g · sodium 2009.7mg
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: Oysters can shrink and become tough if simmered too long, so it is best to add them at the end.
Tips: Stir gently with a spatula while cooking so the rice cakes do not stick to the pan.
Tips: If the sauce is too thick, add water 1 to 2 tablespoons at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Oysters — 100 g
- Gochujang — 1.5 Tbsp
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 pc
- Red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 250 ml