Vegetable Tteokbokki
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 25 min · vegetarian, vegan, gluten-free, dairy-free
334 cal
8g protein
62g carbs
6g fat
per serving · estimated
Ingredients
- 3/4 lb cylinder rice cakes (tteok)
- 2 tbsp gochujang
- 3/4 tbsp gochugaru chili flakes
- 1 1/4 tbsp sugar
- 2 cups kelp stock
- 1 1/4 cups green cabbage, chopped
- 2 stalks green onions
- 2 cloves garlic cloves, minced
Method (tap to check — screen stays awake)
- Soak rice cakes in warm water 10 minutes if firm or frozen, then drain.
- Bring kelp stock to a boil and whisk in gochujang, gochugaru, sugar, and garlic.
- Add the rice cakes and simmer 8 minutes, stirring so they do not stick.
- Add cabbage and cook 4 minutes until the sauce thickens and coats the cakes.
- Stir in green onions and cook 1 minute more.
- Serve hot in the bright red sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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