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Picture of Tteokbokki (Spicy Korean Rice Cakes)
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1014 kcal 51 %
  • Fat 34 g 52 %
  • Saturated 6 g 28 %
  • Carbs 146 g 49 %
  • Fiber 11 g 44 %
  • Protein 31 g 63 %
  • Cholesterol 372 mg 124 %
  • Sodium 3061 mg 128 %
  • Calcium 214 mg 21 %
  • Magnesium 96 mg 23 %
  • Potassium 628 mg 13 %
  • Iron 5 mg 29 %
  • Zinc 5 mg 41 %
  • Phosphorus 468 mg 67 %
  • Vitamin A 178 µg 20 %
  • Vitamin C 29 mg 32 %
  • Thiamin (B1) 0 mg 24 %
  • Riboflavin (B2) 1 mg 54 %
  • Niacin (B3) 2 mg 11 %
  • Vitamin B6 1 mg 44 %
  • Folate equivalent (total) 117 µg 29 %
  • Vitamin B12 1 µg 39 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 5 mg 30 %
  • Vitamin K 108 µg 90 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tteokbokki (Spicy Korean Rice Cakes)

Ingredients

  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1 small yellow onion , cut into 1/2-inch halfmoons
  • 3 green cabbage leaves , cut into 2-inch squares
  • 2 cloves garlic , minced
  • 1 1/2 cups water
  • 1 pound (about 3 cups) garaetteok (cylindrical Korean rice cakes )
  • 2 scallions , ends trimmed and cut into 2-inch pieces
  • 3 tablespoons gochujang
  • 1 tablespoon soy sauce , plus more to taste
  • 2 teaspoons sugar , plus more to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

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