Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
79
High
Nutrition per serving
Calories602.3 kcal (30%)
Total Fat9.5 g (14%)
Carbs115.9 g (45%)
Sugars17.6 g (20%)
Protein13.6 g (27%)
Sodium1719 mg (86%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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1 packtteokbokki rice cake
cylinder rice cakes
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4 cupswater
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1carrot
thinly sliced
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4green onions
2 inches long
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0.5white onion
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2 sheetsdried kelp
3x5”
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3 cupscabbage
roughly chopped
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4shiitake mushrooms
thinly sliced
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4 Tbspgochujang
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½ Tbspgochugaru
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2 Tbspsugar
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2 Tbspsoy sauce
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3garlic cloves
minced
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2 packinstant noodle
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tofu
or tempeh
Instructions
Step 1
Soak rice cakes in water for about 10 minutes
Step 2
Cover the two sheets of konbu with water and boil for 15 minutes, then remove the kelp and keep the liquid in the pan.
Step 3
Add gochujang, gochugaru, garlic and soy sauce to broth, mix until combined then add the soaked rice cakes. Add water if need be to cover the rice cakes. Cook for about 5 minutes
Step 4
Add vegetables and whatever prepared protein you want (e.g. tofu or tempeh) and cook for about another 5 minutes.
Step 5
At the end, add the ramen noodles to cook through, but if they are done before the sauce is thick enough, take them out to prevent them overcooking.
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Notes
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0 disliked
Delicious
Makes leftovers
Special occasion
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