Tteokbokki (Spicy Rice Cakes)

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

350 g Korean rice cakes ((12 ounces), separated)

150 g Korean fish cakes ((5.3 ounces), rinsed over hot water & cut into bite size pieces)

2 cups Korean soup stock ((dried kelp and dried anchovy stock))

60 g onion ((2 ounces), thinly sliced)

3 Tbsp gochujang ((Korean chili paste))

1 1/2 Tbsp raw sugar

1 Tbsp soy sauce

1 tsp minced garlic

1 tsp gochugaru ((Korean chili flakes))

1 tsp toasted sesame seeds

1 tsp sesame oil

1 stalk green onion (, finely chopped)

Wskazówki

Unless your rice cakes are soft already, soak them in warm water for 10 mins.

Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

Wartości Odżywcze

• Kalorie: 381 kcal
• Tłuszcz Całkowity: 6 g
• Cholesterol: 14 mg
• Sód: 1062 mg
• Węglowodany Całkowite: 69 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 15 g
• Białko: 13 g