Korean · Dinner
Spicy Chewy Rice Cake Skewers
Tteokbokki
Around 28% fewer calories and significantly lower fat, the sauce oil reduced and gochujang balanced with extra gochugaru and rice vinegar, with the authentic chewy rice cake texture, fiery sweet-savoury sauce, and fish cake depth of the classic Korean street dish.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
420Calories
12gProtein
8gFat
72gCarbs
5gSugar
2gFiber
780mgSodium
15mgChol
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Instructions
1
Prep
Soak rice cakes in cold water 20 minutes, then drain. Slice fish cake into thin pieces. Mix gochujang, gochugaru, soy sauce, coconut sugar, and rice vinegar in a small bowl until combined. Cut scallions into 3cm lengths.
2
Simmer
Bring 600ml stock to a simmer in a wide pan over medium heat, 3 to 4 minutes. Stir in the sauce mixture until fully dissolved and combined with the stock.
3
Build
Add drained rice cakes and fish cake to the simmering sauce. Cook over medium heat for 10 to 12 minutes, stirring regularly, until rice cakes are tender and sauce thickens and glosses the cakes.
4
Finish
Toss scallions through the rice cakes for 30 seconds until just warmed through, then scatter sesame seeds over and plate: Serve immediately in the pan or transfer to bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cylindrical rice cakes
- 120g (4.2 oz) fish cake
- 600ml (2 1/2 cup) anchovy stock
- 4 tbsp gochujang
- 2 tsp gochugaru
- 2 tbsp low-sodium soy sauce
- 2 tsp coconut sugar
- 2 tsp rice vinegar
- 4 scallions
- 2 tsp toasted sesame seeds