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() (https://mykoreankitchen.com/) (My Korean Kitchen) (My Korean Kitchen) (Search Recipes ....) () (Search) Menu (About My Korean Kitchen) (https://mykoreankitchen.com/about/) About (Korean recipes search by category) (https://mykoreankitchen.com/recipes/) Recipes (My Korean Kitchen ebooks) (https://mykoreankitchen.com/the-banchan-cookbook/) eBooks (https://mykoreankitchen.com/korean-drama-food/) K-drama (My Korean Kitchen shop) (https://mykoreankitchen.com/shop/) Shop (Contact My Korean Kitchen) (https://mykoreankitchen.com/contact/) Contact Easy Korean Recipes (https://mykoreankitchen.com/) Home \u00bb (https://mykoreankitchen.com/category/snacks/) Snacks \u00bb Tteokbokki (Spicy Rice Cakes) Tteokbokki (Spicy Rice Cakes) (Jump to Recipe) Jump to Recipe (How to make tteokbokki (Korean spicy rice cakes) | MyKoreanKitchen.com) Korean tteokbokki recipe. Tteokbokki is one of the most popular (https://mykoreankitchen.com/korean-street-food/) Korean street food s in Korea. Among other things, today\u2019s recipe is made with Korean rice cakes, (https://mykoreankitchen.com/what-square-fish-cake-looks-like-and-is-made-of/) Korean fish cakes , Korean soup stock / dashi stock and gochujang (Korean chili paste)! It\u2019s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! \ud83d\ude09 (Tteokbokki, Spice Rice Cake Recipe | MyKoreanKitchen.com) Tteokbokki / Ddeokbokki / Dukbokki (\ub5a1\ubcf6\uc774) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! \u2764\ufe0f Also, it comes in almost endless variations. As an example, I already shared four other tteokbokki recipes on my website. So here they are in case you need more choices! No fuss super easy tteokbokki \u2013 This version does not use Korean soup stock/dashi stock. It means two things. Less steps involved, so it\u2019s easier & faster. But it may lack depth of flavor because it\u2019s cooked with water instead of the soup stock. (It\u2019s still delicious though!) So it\u2019s a great recipe when you need a quick tteokbokki fix. Also, some people commented that they like this recipe, because the sauce is not too soupy. It\u2019s cooked like rice cake stir fry. [Check out the recipe \u2013 (https://mykoreankitchen.com/easy-korean-spicy-rice-cakes/) Easy Spicy Rice Cakes ] Non-spicy tteokbokki / Soy sauce tteokbokki / Ganjang tteokbokki \u2013 If you don\u2019t handle spicy food very well or at all, this might be a better option for you. It\u2019s also a korean royal court cuisine. Intrigued? [Check out the recipe \u2013 (https://mykoreankitchen.com/gungjung-tteokbokki/) Gungjung Tteokbokki ] Rabokki \u2013 Yes, this is a thing! Rabokki is the combined words of ramen/ramyun + tteokbokki. Instant noodles are an additional bonus for volume, flavor and texture! [Check out the recipe \u2013 (https://mykoreankitchen.com/rabokki/) Rabokki ] Rose Tteokbokki \u2013 This fancy-sounding tteokbokki doesn\u2019t include any rose as an ingredient. Instead, this dish is made of rice cakes in a spicy, sweet, and creamy sauce. It is not as fiery, offering a mild, creamy flavor that even those who are not used to spicy dishes can enjoy. People rave about its deliciousness! [Check out the recipe \u2013 (https://mykoreankitchen.com/rose-tteokbokki/) Rose Tteokbokki ] Now that general basis is covered, let\u2019s talk more about today\u2019s tteokbokki. (Tteokbokki (Spicy rice cakes) | MyKoreanKitchen.com) (Tteokbokki (Spicy rice cakes) | MyKoreanKitchen.com) In my mind, today\u2019s recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock. And, don\u2019t worry. It\u2019s very easy to make it as well. Here\u2019s my guide to (https://mykoreankitchen.com/how-to-make-korean-style-dashi/) how to make Korean soup stock . This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note \u2013 you can make a soup stock with these (https://amzn.to/2zV9raq) pre-packaged ingredients too. Just boil with water. One thing I really like about today\u2019s recipe is that\u00a0it\u2019s saucy. I know some people don\u2019t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them. Wondering what\u2019s the whole point of this? Well, nothing really. It\u2019s just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better! Anyway, I hope you give this recipe a try and let me know how you go! Enjoy! P.S. These are great companion dishes to serve with tteokbokki:- (https://mykoreankitchen.com/korean-fish-cake-soup/) Korean fish cake soup and (https://mykoreankitchen.com/korean-deep-fried-seaweed-spring-rolls/) Deep fried seaweed rolls P.P.S. If you need additional help, don\u2019t forget to check out my video instruction below. Ingredients for Tteokbokki (Serves 2) Main 350g / 12 ounces (https://mykoreankitchen.com/garaetteok-rice-cake-recipe/) Korean rice cakes , separated 150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces 2 cups Korean soup stock (dried kelp and dried anchovy stock), (https://mykoreankitchen.com/how-to-make-korean-style-dashi/) use this recipe 60g / 2 ounces onion, thinly sliced Tteokbokki sauce (Mix these in a bowl) 3 Tbsp (https://amzn.to/1VEfTLl) gochujang (Korean chili paste) 1 1/2 Tbsp raw\u00a0sugar 1 Tbsp soy sauce 1 tsp minced\u00a0garlic 1 tsp (https://amzn.to/23brqki) gochugaru (Korean chili flakes) Garnish 1 tsp roasted sesame seeds 1 tsp sesame oil 1 stalk green onion, finely chopped *1 Tbsp = 15 ml, 1 Cup = 250 ml **If you want to learn more about Korean ingredients, check my 30 essential (https://mykoreankitchen.com/essential-korean-cooking-ingredients/) Korean ingredients list . How to Make Tteokbokki 1. Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.) (Soak rice cakes in water) (Soak rice cakes in water) 2. 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. \u00a0Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins. (Cooking tteokbokki over stove) (Cooking tteokbokki over stove) 3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm. (Ddeokbokki on fork) (Ddeokbokki on fork) How to Store Tteokbokki Leftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won\u2019t be as saucy as the first time. Love Korean food? For more authentic Korean recipes, including how to create a (https://mykoreankitchen.com/korean-bbq/) perfect Korean BBQ at home or other (https://mykoreankitchen.com/recipes/) easy Korean recipe explore the rest of our site. Never miss a new recipe by subscribing to our (https://mykoreankitchen.com/my-korean-kitchen-newsletter/) newsletter , and join us in celebrating Korean cuisine! (Tteokbokki, Spice Rice Cake Recipe | MyKoreanKitchen.com) (Tteokbokki, Spice Rice Cake Recipe | MyKoreanKitchen.com) Tteokbokki (Spicy Rice Cakes) How to make Korean tteokbokki! 5 from 71 votes (https://mykoreankitchen.com/wprm_print/tteokbokki-spicy-rice-cakes) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmykoreankitchen.com%2Ftteokbokki-spicy-rice-cakes%2F&media=https%3A%2F%2Fmykoreankitchen.com%2Fwp-content%2Fuploads%2F2017%2F11%2F1.-Tteokbokki.jpg&description=Tteokbokki+%28Spicy+Rice+Cakes%29&is_video=false) Pin Rate (https://app.grow.me) Save (https://app.grow.me) Saved! Cook Mode Prevent your screen from going dark Course: Snacks Cuisine: Korean Keyword: korean rice cakes, tteokbokki Prep Time: 10minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes Servings: 2 Calories: 381 kcal Author: Sue | My Korean Kitchen Ingredients MAIN \u25a2 350 g (https://mykoreankitchen.com/garaetteok-rice-cake-recipe/) Korean rice cakes (12 ounces), separated \u25a2 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces \u25a2 2 cups (https://mykoreankitchen.com/how-to-make-korean-style-dashi/) Korean soup stock (dried kelp and dried anchovy stock) \u25a2 60 g onion (2 ounces), thinly sliced TTEOKBOKKI SAUCE (MIX THESE IN A BOWL) \u25a2 3 Tbsp (https://mykoreankitchen.com/gochujang-korean-chili-paste/) gochujang (Korean chili paste) \u25a2 1 1/2 Tbsp raw sugar \u25a2 1 Tbsp (https://amzn.to/2hJC1YP) soy sauce \u25a2 1 tsp minced garlic \u25a2 1 tsp (https://amzn.to/2hDQUZb) gochugaru (Korean chili flakes) GARNISH \u25a2 1 tsp toasted sesame seeds \u25a2 1 tsp (https://amzn.to/2yVS6Or) sesame oil \u25a2 1 stalk green onion , finely chopped Instructions Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.) 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. Nutrition Info (per serving) Calories: 381 kcal | Carbohydrates: 69 g | Protein: 13 g | Fat: 6 g | Cholesterol: 14 mg | Sodium: 1062 mg | Potassium: 182 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 405 IU | Vitamin C: 7.8 mg | Calcium: 28 mg | Iron: 0.8 mg The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice. Tried this recipe? I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram (https://www.instagram.com/MyKoreanKitchen) @MyKoreanKitchen . 356.7K shares (https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fmykoreankitchen.com%2Ftteokbokki-spicy-rice-cakes%2F&t=Tteokbokki%20%28Spicy%20Rice%20Cakes%29) (Share on Facebook) (Save to Pinterest) (https://x.com/intent/tweet?text=Tteokbokki%20%28Spicy%20Rice%20Cakes%29&url=https%3A%2F%2Fmykoreankitchen.com%2Ftteokbokki-spicy-rice-cakes%2F) (Share on X) (mailto:?subject=Tteokbokki%20%28Spicy%20Rice%20Cakes%29&body=https%3A%2F%2Fmykoreankitchen.com%2Ftteokbokki-spicy-rice-cakes%2F) (Send over email) Related Posts (https://mykoreankitchen.com/korean-bbq/) (A vertical photo of a Korean BBQ table set up with various side dishes and meat.) (Your Ultimate Guide to Authentic Korean BBQ at Home) (A vertical photo of a Korean BBQ table set up with various side dishes and meat.) (Your Ultimate Guide to Authentic Korean BBQ at Home) Your Ultimate Guide to Authentic Korean BBQ at Home (https://mykoreankitchen.com/how-to-make-korean-style-dashi/) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi Stock) (How to Make Korean Style Dashi (Dried Kelp and Dried Anchovy Stock) | MyKoreanKitchen.com) (How to Make Korean Style Dashi Stock) How to Make Korean Style Dashi Stock (https://mykoreankitchen.com/how-to-make-korean-fish-cakes/) (How to make Korean fish cakes (Eomuk, Odeng) from scratch - Easy & healthy recipe, Kids, Adult & Party friendly |MyKoreanKitchen.com) (How to Make Korean Fish Cakes) (How to make Korean fish cakes (Eomuk, Odeng) from scratch - Easy & healthy recipe, Kids, Adult & Party friendly |MyKoreanKitchen.com) (How to Make Korean Fish Cakes) How to Make Korean Fish Cakes Filed under: (https://mykoreankitchen.com/category/recipe-categories/) My Recipes , (https://mykoreankitchen.com/category/snacks/) Snacks Tagged with: (https://mykoreankitchen.com/tag/gochujang/) gochujang , (https://mykoreankitchen.com/tag/rice-cakes/) rice cakes , (https://mykoreankitchen.com/tag/spicy/) spicy Written by: (https://mykoreankitchen.com/author/sue/) Sue Updated on: (https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/) February 28, 2024 (Photo of author) (Photo of author) Welcome to my Korean kitchen! I\u2019m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by! (https://www.facebook.com/MyKoreanKitchen) (https://twitter.com/MyKoreanKitchn) (https://www.pinterest.com/mykoreankitchen/) (https://instagram.com/mykoreankitchen) (https://www.youtube.com/user/mykoreankitchen?sub_confirmation=1) ({\"show_for_logged_in\":\"1\",\"hide_on_device\":\"\"}) ([]) NEVER MISS A NEW RECIPE Join 20,000+ other Korean food lovers! Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free! (First Name) () (Email Address) () SUBSCRIBE I will only send you emails related to My Korean Kitchen. Unsubscribe at any time. (October 4, 2024) () (cp_v2_add_subscriber) (16664) Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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Get the latest recipes from My Korean Kitchen delivered to your email inbox.\u00a0It's free! (First Name) () (Email Address) () SUBSCRIBE () () (October 4, 2024) () (cp_v2_add_subscriber) (16663) " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.682848", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:54:38.344125+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/" ], "cmd_version": "2024.9.27", "end_ts": "2024-10-08T23:54:42.973750+00:00", "index_texts": [ "Try this easy tteokbokki recipe to make popular Korean street food at home! These spicy rice cakes are super delicious and highly addictive!" ], "output": "media/", "pwd": "/data/archive/1728416227.682848", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:54:38.496026+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:54:38.331307+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.682848", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:54:34.663953+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "/tmp/tmpb5_vcyj1", "https://mykoreankitchen.com/tteokbokki-spicy-rice-cakes/" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:54:34.616757+00:00", "index_texts": [ "Korean tteokbokki recipe.\u00a0\nTteokbokki is one of the most popular Korean street foods in Korea. Among other things, today\u2019s recipe is made with Korean rice cakes, Korean fish cakes, Korean soup stock / dashi stock and gochujang (Korean chili paste)!\nIt\u2019s super delicious, umami rich and highly addictive! So much so that even if your tummy is full, you will still have some room for these spicy rice cakes! \ud83d\ude09\n\nTteokbokki / Ddeokbokki / Dukbokki (\ub5a1\ubcf6\uc774) is definitely one of my favorite foods. It has all the elements to be liked. The texture, the sauce and the easiness! \u2764\ufe0f\nAlso, it comes in almost endless variations. As an example, I already shared four other tteokbokki recipes on my website. So here they are in case you need more choices!\n\nNo fuss super easy tteokbokki \u2013 This version does not use Korean soup stock/dashi stock. It means two things. Less steps involved, so it\u2019s easier & faster. But it may lack depth of flavor because it\u2019s cooked with water instead of the soup stock. (It\u2019s still delicious though!) So it\u2019s a great recipe when you need a quick tteokbokki fix. Also, some people commented that they like this recipe, because the sauce is not too soupy. It\u2019s cooked like rice cake stir fry. [Check out the recipe \u2013 Easy Spicy Rice Cakes]\nNon-spicy tteokbokki / Soy sauce tteokbokki / Ganjang tteokbokki \u2013 If you don\u2019t handle spicy food very well or at all, this might be a better option for you. It\u2019s also a korean royal court cuisine. Intrigued? [Check out the recipe \u2013 Gungjung Tteokbokki]\nRabokki \u2013 Yes, this is a thing! Rabokki is the combined words of ramen/ramyun + tteokbokki. Instant noodles are an additional bonus for volume, flavor and texture! [Check out the recipe \u2013 Rabokki]\nRose Tteokbokki \u2013 This fancy-sounding tteokbokki doesn\u2019t include any rose as an ingredient. Instead, this dish is made of rice cakes in a spicy, sweet, and creamy sauce. It is not as fiery, offering a mild, creamy flavor that even those who are not used to spicy dishes can enjoy. People rave about its deliciousness! [Check out the recipe \u2013 Rose Tteokbokki]\n\nNow that general basis is covered, let\u2019s talk more about today\u2019s tteokbokki.\n\nIn my mind, today\u2019s recipe is prepared in a more traditional way. When I say traditional, many Koreans make tteokbokki this way. Using Korean soup stock / dashi stock.\nAnd, don\u2019t worry. It\u2019s very easy to make it as well. Here\u2019s my guide to how to make Korean soup stock. This super versatile stock can be made ahead of time. It can also be frozen too. So after all, traditional tteokbokki is just as easy and quick to make! Also, note \u2013 you can make a soup stock with these pre-packaged\u00a0ingredients too. Just boil with water.\nOne thing I really like about today\u2019s recipe is that\u00a0it\u2019s saucy. I know some people don\u2019t like this style but I do! So if you cooked other dishes (e.g. pan fried Korean dumplings or Korean style tempura) along with this tteokbokki, you can dip them into the sauce and eat them.\nWondering what\u2019s the whole point of this? Well, nothing really. It\u2019s just how Koreans like to eat Tteokbokki. With lots of pan fried / deep fried dishes! When these are mingled with tteokbokki sauce, they just taste even better!\nAnyway, I hope you give this recipe a try and let me know how you go! Enjoy!\nP.S. These are great companion dishes to serve with tteokbokki:- Korean fish cake soup\u00a0and Deep fried seaweed rolls\nP.P.S. If you need additional help, don\u2019t forget to check out my video instruction below.\n\nIngredients for Tteokbokki (Serves 2)\nMain\n\n350g / 12 ounces Korean rice cakes, separated\n150g / 5.3 ounces Korean fish cakes, rinsed over hot water & cut into bite size pieces\n2 cups Korean soup stock (dried kelp and dried anchovy stock), use this recipe\n60g / 2 ounces onion, thinly sliced\n\nTteokbokki sauce (Mix these in a bowl)\n\n3 Tbsp\u00a0gochujang (Korean chili paste)\n1 1/2 Tbsp raw\u00a0sugar\n1 Tbsp soy sauce\n1 tsp minced\u00a0garlic\n1 tsp gochugaru (Korean chili flakes)\n\nGarnish\n\n1 tsp roasted sesame seeds\n1 tsp sesame oil\n1 stalk green onion, finely chopped\n\n*1 Tbsp = 15 ml, 1 Cup = 250 ml\n**If you want to learn more about Korean ingredients, check my 30 essential Korean ingredients list.\nHow to Make Tteokbokki\n1. Soak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)\n\n2. 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. \u00a0Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.\n\n3. Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.\n\nHow to Store Tteokbokki\nLeftover tteokbokki can be refrigerated for a day or two. When reheating, add some spare soup stock or water. Though it won\u2019t be as saucy as the first time.\nLove Korean food?\u00a0 For more authentic Korean recipes, including how to create a\u00a0perfect Korean BBQ at home\u00a0or other\u00a0easy Korean recipe\u00a0explore the rest of our site. Never miss a new recipe by subscribing to our\u00a0newsletter, and join us in celebrating Korean cuisine!\n\n\n\t\n\tMAIN\u25a2 350 g Korean rice cakes (12 ounces), separated\u25a2 150 g Korean fish cakes (5.3 ounces), rinsed over hot water & cut into bite size pieces\u25a2 2 cups Korean soup stock (dried kelp and dried anchovy stock)\u25a2 60 g onion (2 ounces), thinly slicedTTEOKBOKKI SAUCE (MIX THESE IN A BOWL)\u25a2 3 Tbsp gochujang (Korean chili paste)\u25a2 1 1/2 Tbsp raw sugar\u25a2 1 Tbsp soy sauce\u25a2 1 tsp minced garlic\u25a2 1 tsp gochugaru (Korean chili flakes)GARNISH\u25a2 1 tsp toasted sesame seeds\u25a2 1 tsp sesame oil\u25a2 1 stalk green onion , finely chopped\n\n\n\n\tSoak the rice cakes in warm water for 10 minutes. (If you are using fresh rice cakes that are already tender, feel free to skip this step. However, if you are using packaged rice cakes from the fridge, it is recommended to soak them to enhance their moisture level before proceeding with the recipe.)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.\n\t\n\t\n\n\tCalories: 381kcal | Carbohydrates: 69g | Protein: 13g | Fat: 6g | Cholesterol: 14mg | Sodium: 1062mg | Potassium: 182mg | Fiber: 1g | Sugar: 15g | Vitamin A: 405IU | Vitamin C: 7.8mg | Calcium: 28mg | Iron: 0.8mg\n\nThe nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist\u2019s advice.\n\n I love hearing how you went with my recipes! 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