Perilla Leaf Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish simmers chewy rice cakes and fish cakes in a sweet, spicy sauce, then finishes with fragrant perilla leaves.
This Korean street-food dish simmers chewy rice cakes and fish cakes in a sweet, spicy sauce, then finishes with fragrant perilla leaves. It’s great for a light lunch or dinner, especially when you want to dip the rice cakes in the sauce.
Street food · 20 minutes to cook
Tips: Stir slowly all the way along the bottom of the pot while cooking so the rice cakes don’t stick.
Tips: Add the perilla leaves at the end, since their aroma fades if they cook too long.
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Ingredients (1 serving)
- Tteokbokki Rice Cakes — 180 g
- Fish Cake — 60 g
- Perilla Leaves — 6 sheet
- Water — 300 ml
- Gochujang — 1 Tbsp
- Gochugaru — 0.5 tsp
- Soy Sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Green Onion — 0.3 pc
- Minced Garlic — 0.5 tsp