Tteokbokki Salad recipe - ingredients, nutrition and when to eat it
A spicy-sweet salad of chewy tteokbokki rice cakes and fish cake tossed with crunchy cabbage and vegetables.
A spicy-sweet salad of chewy tteokbokki rice cakes and fish cake tossed with crunchy cabbage and vegetables. It’s delicious chilled, with a vivid sauce and chewy texture, making it a light lunch or a fresh twist for dinner.
Salads & light · 20 minutes to cook
Nutrition (per 358.3g serving): 458.5 kcal · protein 12g · carbohydrate 89.4g · fat 7g · sodium 1269.7mg
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 rice cakes are stuck together, rinse them briefly in water and separate them before blanching.
Tips: Add the vegetables just before serving to keep them crisp.
Tips: Rather than adding all the sauce at once, add it gradually and adjust to taste.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 120 g
- Fish cake — 40 g
- Cabbage — 60 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp