Wheat Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish features soft, chewy wheat rice cakes infused with a gochujang-based sauce.
This Korean street-food dish features soft, chewy wheat rice cakes infused with a gochujang-based sauce. It's great as a snack on a hungry afternoon or as a warm, simple lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 643g serving): 644 kcal · protein 16.8g · carbohydrate 133.8g · fat 6.1g · sodium 1948.9mg
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: If the wheat rice cakes are stuck together, gently separate them by hand before cooking.
Tips: Boiling them over high heat from the start can make the sauce stick to the pot, so cook over a mix of medium and low heat.
Tips: The sauce thickens a little more after you turn off the heat, so remove it from the heat while it's slightly thinner than your desired consistency.
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Ingredients (1 serving)
- Wheat rice cakes — 180 g
- Fish cakes — 2 sheet
- Cabbage — 50 g
- Onion — 40 g
- Green onion — 20 g
- Minced garlic — 1 tsp
- Gochujang — 1.5 Tbsp
- Sugar — 2 tsp
- Soy sauce — 1 tsp
- Water — 250 ml