Mugwort Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish pairs fragrant mugwort rice cakes with a sweet and spicy gochujang sauce and fish cakes.
This Korean street-food dish pairs fragrant mugwort rice cakes with a sweet and spicy gochujang sauce and fish cakes. It’s a lovely choice when you’re craving something fragrant and a little different for a spring lunch or dinner.
Street food · 20 minutes to cook
Tips: Mugwort rice cakes vary in cooking time by brand, so check along the way to see when they turn soft.
Tips: If the sauce thickens too quickly, add water 2–3 tablespoons at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Mugwort rice cake — 180 g
- Fish cake — 50 g
- Gochujang — 1 Tbsp
- Gochugaru — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Green onion — 0.3 pc
- Water — 1 cup