| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 2-4 |
| Cuisine | Korean |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 371 |
| Fat | 2g |
| Saturates | 0.51g |
| Protein | 8g |
| Carbs | 79g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Separate the greens of the spring onions from the whites and set aside for later. Chop the whites into 3cm pieces.
2
Soak the rice cakes in 250ml warm water for 5 minutes then strain. In a medium-sized pot, combine 300ml water and the kombu and bring up to a boil before discarding the kombu. Add in the rest of the sauce ingredients and whisk together. Bring to a boil before adding the rice cakes and spring onions. Lower the heat and simmer uncovered for approx. 10 minutes or until the sauce has thickened to a glossy, thick glaze around the rice cakes.
3
Finely chop the spring onion greens.
4
Serve the tteokbokki topped with spring onion and sesame seeds.
