Tteokbokki

Name: Tteokbokki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pack cylinder rice cakes; 4 cups of water; 1 Carrot, thinly sliced; 4 Green onions, 2 inches long; 1/2 White onion; 2 3x5” sheets dried kelp; 3 cups cabbage, roughly chopped; 4 Shiitake mushrooms, thinly sliced; 4 tbsp Gochujang; 1/2 tbsp Gochugaru; 2 tbsp Sugar; 2 tbsp Soy sauce; 3 Garlic cloves, minced; 2 instant noodle pack; Tofu or tempeh

5 steps

Prep:10minCook:25min

Updated at: Thu, 17 Aug 2023 04:51:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories602.6 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

1 packtteokbokki rice cake

4 cupswater

0.5white onion

2 sheetsdried kelp

3 cupscabbage

4 Tbspgochujang

2 Tbspsugar

2 Tbspsoy sauce

3garlic cloves

minced

2 packinstant noodle

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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