Corn Cream Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food favorite combines chewy rice cakes and sweet, crisp corn in a creamy sauce.
This Korean street-food favorite combines chewy rice cakes and sweet, crisp corn in a creamy sauce. Its smooth, savory flavor makes it a satisfying choice for lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 500.7g serving): 948.5 kcal · protein 15.3g · carbohydrate 119.5g · fat 47.6g · sodium 1367.2mg
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 sauce gets too thick, stir in a tablespoon or two of milk to loosen it.
Tips: Stir often over medium-low heat so the rice cakes don’t stick to the pan.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Corn — 60 g
- Heavy cream — 100 ml
- Milk — 100 ml
- Onion — 0.3 pc
- Butter — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp