Unforgettable South Korean Foods You’ll Fall in Love With!

Ingredients

• 300 g Korean Rice Cakes (Tteok) (cylindrical, frozen; thaw before use)
• 2 Tbsp Gochujang (Korean Red Pepper Paste) (spicy‑sweet flavor base)
• 100 g Fish Cake (Eomuk) (sliced thinly)
• 2 stalks Green Onions (cut into 2‑inch pieces)
• 2 cloves Garlic (minced)
• 2 cups Water (for broth)
• 1 Tbsp Sugar (balances heat)
• 1 Tbsp Soy Sauce (light, low‑sodium preferred)
• 1 tsp Sesame Oil (for finishing aroma)
• 1 tsp Sesame Seeds (to garnish)

Instructions

1. Prepare Ingredients

   Slice the fish cake into thin strips, chop green onions into 2‑inch pieces, and mince the garlic.

   Time: PT5M

2. Make the Sauce Base

   In the pot, combine water, gochujang, soy sauce, sugar, and minced garlic. Stir until the gochujang dissolves.

   Time: PT5M

   Temperature: Medium‑high

3. Cook the Rice Cakes

   Add the rice cakes to the simmering broth. Reduce heat to medium and cook, stirring occasionally, until the cakes become soft, translucent, and slightly chewy (about 5‑7 minutes).

   Time: PT7M

   Temperature: Medium

4. Add Fish Cake and Green Onions

   Stir in the sliced fish cake and green onions. Cook for another 2 minutes until the fish cake is heated through.

   Time: PT2M

   Temperature: Medium

5. Finish and Garnish

   Drizzle sesame oil over the dish, sprinkle sesame seeds, give a final stir, and remove from heat.

   Time: PT1M

6. Serve

   Transfer the hot tteokbokki to a serving bowl and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

8 g

Fiber

2 g