Spicy Korean Tteokbokki with Broth

Name: Spicy Korean Tteokbokki with Broth
Total time: 15 min
Yield: 4 Portions
Ingredients: 🍘 500g rice cakes; 🧅 1/4 onion, sliced; 🧅 1 green onion, sliced; 2 sheets fish cake; 🥚 5 boiled eggs; 🧂 2 tbsp sugar; 3 tbsp soy sauce; 2 tbsp fine chili powder; 1.5 tbsp corn syrup; 3 tbsp gochujang; 600ml anchovy kelp broth

Coût $12, économiser $8

Source: Recommended by CookGo

15 Min
4 Portions
$12

Spicy Korean Tteokbokki with Broth

Coût $12, économiser $8

Source: Recommended by CookGo

15 Min
4 Portions
$12

INGRÉDIENTS

Main Ingredients
- 🍘 500g rice cakes
- 🧅 1/4 onion, sliced
- 🧅 1 green onion, sliced
- 2 sheets fish cake
- 🥚 5 boiled eggs
Seasoning
- 🧂 2 tbsp sugar
- 3 tbsp soy sauce
- 2 tbsp fine chili powder
- 1.5 tbsp corn syrup
- 3 tbsp gochujang
- 600ml anchovy kelp broth

ÉTAPES

Slice green onion, onion, and fish cake into large pieces. Rinse rice cakes under running water and drain.

In a pot, mix sugar, soy sauce, chili powder, corn syrup, gochujang, and anchovy kelp broth until well combined.

Bring the mixture to a boil over high heat, add rice cakes, and cook for 3 minutes. Then add fish cake, green onion, onion, and boiled eggs. Reduce to medium heat and simmer for 5 minutes.

NUTRIMENTS

Par portion

🔥

350

Calories

10g
Protéines
50g
Glucides
10g
Graisses

💡 Astuces

You can add ramen noodles or glass noodles for extra texture.Serve with steamed rice for a hearty meal.Store leftovers in the fridge and reheat gently to retain flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.