Gungjung Tteokbokki recipe

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Ingredients

1 pound Korean rice cakes
5 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 tablespoon vegetable oil, or to taste
1 (8 ounce) container tofu, cut into bite-sized pieces
1 tablespoon honey
1 tablespoon rice wine
2 cloves garlic, minced
ground black pepper to taste
½ yellow onion, sliced
1 small carrot
2 green onions
1 teaspoon honey, or to taste
½ teaspoon sesame oil, or to taste

Nutrition Info

488.3 calories
carbohydrate: 78.7 g
cholesterol: : -
fat: 14.7 g
fiber: 1.2 g
protein: 9.5 g
saturatedFat: 2 g
servingSize: -
sodium: 1142.4 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Defrost frozen rice cakes for 10 minutes in cold water.

  2. Bring a pot of water to a boil. Add rice cakes and boil until softened, 2 to 3 minutes. Drain, do not rinse. Mix in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Set aside.

  3. Heat oil in a large frying pan over medium heat. Fry tofu in the hot oil until lightly browned, 3 to 5 minutes.

  4. Combine remaining 4 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, rice wine, garlic, and black pepper in a container. Marinate tofu in the mixture.

  5. Cut carrot lengthwise, slice diagonally into thin strips. Cut green onions into 2-inch lengths. Quarter each piece.

  6. Heat the same pan over medium-high heat. Add onion, carrot, and tofu without marinade. Saute until onion and carrot start to soften, 3 to 5 minutes. Add rice cakes and stir-fry for 5 to 6 minutes. Stir in as much marinade as desired. Add green onions. Swirl 1 teaspoon honey and 1/2 teaspoon sesame oil on top.

Recipe Yield

4 servings

Recipe Note

Non-spicy tteokbokki. Garnish with sesame seeds.

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