snack

Korean Tteokbokki (Spicy Rice Cakes) with Tofu

Name: Korean Tteokbokki (Spicy Rice Cakes) with Tofu
Ingredients: 8 oz (227 g) Tteokbokki rice cakes; 7 oz (198 g) Firm tofu, pressed and cubed; 2 tbsp (30 g) Gochujang (Korean chili paste); 1 tsp (2 g) Gochugaru (Korean chili flakes); 1 tsp (5 ml) Soy sauce; 1 tsp (3 g) Minced garlic; 1 cup (240 ml) Water; 1 tbsp (5 g) Scallions, thinly sliced (for garnish); 1 tsp (5 ml) Sesame oil; 1 tsp (5 ml) Rice vinegar; 0.5 tsp (2 g) Sugar (optional, for balance); 3 oz (85 g) Sweet potato, peeled and cubed

Nutrition

1972

kcal

Calories

Protein

213.6

Carbs

82.6

Fat

AI Insight

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Ingredients(12)

Tteokbokki rice cakes8 oz (227 g)

Firm tofu, pressed and cubed7 oz (198 g)

Gochujang (Korean chili paste)2 tbsp (30 g)

Gochugaru (Korean chili flakes)1 tsp (2 g)

Soy sauce1 tsp (5 ml)

Minced garlic1 tsp (3 g)

Water1 cup (240 ml)

Scallions, thinly sliced (for garnish)1 tbsp (5 g)

Sesame oil1 tsp (5 ml)

Rice vinegar1 tsp (5 ml)

Sugar (optional, for balance)0.5 tsp (2 g)

Sweet potato, peeled and cubed3 oz (85 g)

Instructions

Prepare the rice cakes: If using refrigerated rice cakes, soak them in warm water for 10-15 minutes to soften. Drain well.

Prepare the sauce: In a medium saucepan, whisk together water, gochujang, gochugaru, soy sauce, minced garlic, rice vinegar, and optional sugar until well combined.

Add the sweet potato and tofu to the sauce. Bring to a simmer over medium heat.

Add the softened rice cakes to the saucepan. Stir gently to coat them in the sauce.

Simmer, stirring occasionally, for 10-15 minutes, or until the rice cakes are tender and chewy, and the sauce has thickened. The sweet potato should be tender.

Stir in the sesame oil just before serving.

Garnish with sliced scallions.

Serve hot.