Tteokbokki and Seaweed Roll Salad recipe - ingredients, nutrition and when to eat it
This salad pairs chewy tteokbokki rice cakes and crispy seaweed rolls with crunchy cabbage, lightly dressed in a sweet and spicy sauce.
This salad pairs chewy tteokbokki rice cakes and crispy seaweed rolls with crunchy cabbage, lightly dressed in a sweet and spicy sauce. The chewy rice cakes and fresh vegetables make it a lovely choice for a simple lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Add the seaweed rolls just before serving to keep them crispy.
Tips: Start with half the sauce, taste, then add more as needed so the rice cakes and seaweed rolls keep their flavor.
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Ingredients (1 serving)
- Tteokbokki Rice Cakes — 100 g
- Fried Seaweed Rolls — 2 pc
- Cabbage — 1 handful
- Gochujang — 1 tsp
- Sweet Chili Sauce — 1 tsp
- Vinegar — 1 tsp
- Toasted Sesame Seeds — 0.5 tsp