Tteokbokki
Servings: 4
Calories: 532kcal
Ingredients
Main ingredients
- 350 gram Rice cake - separated
- 1 Onion – sliced
- 7 Garlic Cloves – sliced
- 6 Boiled eggs
Sauce
- 2 Tbsp Gochujang - Korean Chili Paste
- 2 Tbsp Soy sauce
- 1 tsp Gochugaru - Korean Red Chili Powder
- 2 tsp Sesame seed oil
- 2 Tbsp Tomato Paste
- 1 Tbsp Brown sugar
- 1/2 tsp Fish sauce
Garnish
- 1 tsp Sesame seeds
- 100 grams Parsley & Basil – Finely chopped
Instructions
- Preparation: Cook six eggs in a pot of water until it is hard-boiled. Peel the eggs and set aside. Chop the onions, garlic and herbs. Remove the rice cake from the fridge and set aside. Soak the seaweed for five minutes, it will triple in size after it soaked.
- Saute: In a wok, add the onion and garlic with cooking oil. Sauté on medium low heat for eight minutes until the onions and garlic have caramelized. Add the rice cakes and cook for a few minutes.
- Make the Sauce: Prepare a bowl to make the tteokbokki sauce. Add gochujang, soy sauce, garlic, gochugaru, fish sauce, brown sugar and tomato paste, and stir to mix them. Add the sauce to the wok. Add the boiled eggs, add 1 cup of water to the mixture. Stir well. Add the seaweed and simmer for five minutes. Garnish with sesame seeds and herbs of your preference and serve immediately.
Nutrition
Calories: 532kcal | Carbohydrates: 84g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 280mg | Sodium: 754mg | Potassium: 561mg | Fiber: 5g | Sugar: 8g | Vitamin A: 678IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 3mg