Blue Crab Fish Cake Tteokbokki recipe - ingredients, nutrition and when to eat it
A spicy-sweet Korean street food dish made by simmering fish cakes and rice cakes in blue crab stock.
A spicy-sweet Korean street food dish made by simmering fish cakes and rice cakes in blue crab stock. Chewy rice cakes and bouncy fish cakes take on the aroma of blue crab, making it a lovely choice for a chilly evening or whenever you’re feeling peckish.
Street food · 25 minutes to cook
Tips: Stir often as it simmers so the rice cakes don’t stick to the bottom of the pot.
Tips: Adding the blue crab with its shell helps flavor the broth. Check for shell pieces before eating.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Square fish cakes — 2 sheet
- Blue crab meat and shell — 0.5 pc
- Kombu — 5 g
- Water — 350 ml
- Gochujang — 1 Tbsp
- Gochugaru — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Green onion — 0.3 pc
- Garlic — 1 clove