Baby Octopus Tteokbokki (Spicy Rice Cakes) recipe - ingredients, nutrition and when to eat it
This Korean street-food dish stir-fries chewy rice cakes and springy baby octopus in a sweet and spicy sauce.
This Korean street-food dish stir-fries chewy rice cakes and springy baby octopus in a sweet and spicy sauce. Crisp cabbage pairs beautifully with the rich seasoning, making it a lovely springtime dinner or weekend treat.
Street food · 25 minutes to cook
Nutrition (per 556.5g serving): 592.1 kcal · protein 25.6g · carbohydrate 104.3g · fat 9.1g · sodium 2035.8mg
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: Baby octopus becomes tough if overcooked, so cook the rice cakes first, then add the octopus at the end and stir-fry it briefly.
Tips: Drain the washed baby octopus thoroughly to keep the sauce from becoming watery.
Tips: Rice cakes can easily stick to the pan, so stir occasionally while scraping the bottom.
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Ingredients (1 serving)
- Cleaned webfoot octopus — 120 g
- Tteokbokki rice cakes — 150 g
- Cabbage — 1 handful
- Onion — 0.3 pc
- Large green onion — 0.3 stalk
- Gochujang (Korean red chili paste) — 1 Tbsp
- Gochugaru (Korean red pepper flakes) — 1 tsp
- Soy sauce — 1 Tbsp
- Sugar — 2 tsp
- Minced garlic — 1 tsp
- Water — 0.5 cup
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp