Tteokbokki Gimbap recipe - ingredients, nutrition and when to eat it
This Korean street-food favorite brings the sweet, spicy flavor of tteokbokki together with rice and seaweed in easy-to-eat bites.
This Korean street-food favorite brings the sweet, spicy flavor of tteokbokki together with rice and seaweed in easy-to-eat bites. Chewy fish cakes and savory seaweed make it a satisfying choice for lunch or dinner.
Street food · 25 minutes to cook
Tips: If you spread the rice all the way to the edge of the seaweed, grains can fall out as you roll it, so leave about 1 cm clear at the far edge.
Tips: Simmer the tteokbokki sauce until thick so it doesn’t make the seaweed too soggy.
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Ingredients (1 serving)
- Cooked rice — 0.8 bowl
- Fish cake — 0.5 sheet
- Gimbap seaweed — 1 sheet
- Tteokbokki rice cakes — 3 pc
- Gochujang — 1 tsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp