Ingredients
- Spinneysfood Spring Onions 4
- Good Seoul Topokki Spicy Korean Rice Cake 226g
- Spinneysfood Bottled Drinking Water 550ml
- Kombu 4 pieces
- Gochujang 2-3 tbsp
- Soya sauce 2 tbsp
- Spinneysfood Fine Grain White Sugar 3 tbsp
- Garlic 2 cloves
- Gochugaru or red chilli flakes 1 tsp
- Spinneysfood White Sesame Seeds 1 tsp
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."
Spicy tteokbokki
Korean 15 Mins Prep ยท 25 Mins Cook
- Separate the greens of the spring onions from the whites and set aside for later. Chop the whites into 3cm pieces.
- 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.
- Finely chop the spring onion greens.
- Serve the tteokbokki topped with spring onion and sesame seeds.