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Korean-Style Rice Cakes with Vegetables (Tteokbokki)

A recipe from South Korea.

🇰🇷 South KoreavegetarianglutenFreedairyFree
Korean-Style Rice Cakes with Vegetables (Tteokbokki)

Nutrition (per serving)

450Calories
25 gProtein
35 gCarbs
18 gFat
6 gSugar
1200 mgSalt

Ingredients

  • 2 tbsp Gochujang
  • 1 tsp Korean Chili Flakes
  • 2 tbsp Soy Sauce
  • 1 cup Rice Cakes
  • 2 tbsp Vegetable Oil
  • 1 medium Zucchini
  • 2 medium Carrots
  • 1 bunch Green Onions
  • 2 inches Ginger

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add zucchini and carrots and cook stirring occasionally until tender, 5–7 minutes.
  2. Add gochujang, chili flakes, and soy sauce to the skillet and stir to combine, then add rice cakes and cook until coated, about 2 minutes.
  3. Add green onions and ginger to the skillet and stir to combine, then cook for an additional 1 minute.
  4. Taste and adjust seasoning as needed.
  5. Serve immediately.
  6. Optional: Garnish with toasted sesame seeds and chopped green onions.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.