Seafood Rosé Tteokbokki recipe - ingredients, nutrition and when to eat it
A Korean street-food dish of rice cakes, shrimp, and squid simmered in gochujang and a creamy sauce.
A Korean street-food dish of rice cakes, shrimp, and squid simmered in gochujang and a creamy sauce. The spicy, savory sauce soaks into the chewy rice cakes, making it a satisfying choice for lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 631g serving): 958.9 kcal · protein 31.4g · carbohydrate 100.2g · fat 48.7g · sodium 995.8mg
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: Stir often after adding the cream so the rice cakes don’t stick to the bottom of the pan.
Tips: If the sauce gets too thick, add a tablespoon or two of water to thin it.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 150 g
- Shrimp — 50 g
- Squid — 50 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Heavy cream — 100 ml
- Milk — 100 ml
- Onion — 0.3 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Water — 100 ml