Tteokbokki Hot Pot with Fish Cake Skewers recipe - ingredients, nutrition and when to eat it
This Korean street-food favorite combines tteokbokki sauce with fish cake skewers and vegetables, all simmered and served in the pot.
This Korean street-food favorite combines tteokbokki sauce with fish cake skewers and vegetables, all simmered and served in the pot. Chewy rice cakes and springy fish cakes soak up the sweet and spicy broth, making it a great choice for a cozy dinner with friends or a hearty lunch.
Street food · 25 minutes to cook
Tips: Soak frozen rice cakes in cold water for about 10 minutes so they cook evenly in the pot.
Tips: If the broth reduces too much, add a little water at a time. Place the skewers around the edge of the pot to help them keep their shape.
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Ingredients (1 serving)
- Tteokbokki Rice Cakes — 150 g
- Fish Cakes — 2 sheet
- Gochujang — 1 Tbsp
- Cabbage — 50 g
- Onion — 0.3 pc
- Green Onion — 0.3 pc
- Boiled Egg — 1 pc
- Dashi Stock — 350 ml
- Korean Red Pepper Flakes — 0.5 Tbsp
- Soy Sauce — 1 tsp
- Sugar — 1 tsp
- Wooden Skewers — 2 pc