Tteokguk Rice Cake and Fish Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
This Korean street-food dish simmers flat rice cake slices and fish cake in a sweet and spicy sauce.
This Korean street-food dish simmers flat rice cake slices and fish cake in a sweet and spicy sauce. The rice cakes are chewy and the fish cake is tender, making it a good choice for a quick lunch or an evening snack.
Street food · 20 minutes to cook
Tips: Scrape and stir the bottom of the pan from time to time so the rice cakes don’t stick.
Tips: If the rice cakes are thick or firm, add 1–2 tablespoons of water and cook a little longer.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sliced Rice Cakes for Tteokguk — 180 g
- Fish Cake — 80 g
- Gochujang — 1 Tbsp
- Korean Chili Flakes — 0.5 tsp
- Soy Sauce — 1 tsp
- Sugar — 1 tsp
- Green Onion — 0.3 pc
- Cooking Oil — 1 tsp
- Water — 120 ml