Quail Egg Tteokbokki Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch box features quail eggs, rice cakes, and fish cakes simmered in a spicy-sweet sauce until nicely coated.
This lunch box features quail eggs, rice cakes, and fish cakes simmered in a spicy-sweet sauce until nicely coated. The chewy rice cakes and tender quail eggs make a satisfying lunch, and it still tastes delicious after cooling.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 662g serving): 630.5 kcal · protein 21.2g · carbohydrate 113.7g · fat 11.1g · sodium 1688.3mg
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: Rice cakes can become too soft in a lunch box if cooked too long, so turn off the heat when the sauce thickens.
Tips: Rinsing the fish cakes in hot water for 10 seconds helps remove some of the oil from the surface.
Tips: Let the dish cool for about 5 minutes before packing to reduce condensation inside the container.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice cakes — 150 g
- Quail eggs — 5 pc
- Fish cake — 50 g
- Onion — 30 g
- Cabbage — 30 g
- Green onion — 10 g
- Garlic — 5 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Gochugaru (Korean red pepper powder) — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 2 tsp
- Sesame seeds — 1 tsp
- Water — 1.5 cup