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Instant Tteokbokki

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Main Ingredients

    • 20 rice cakes
    • 🧅 1/2 onion, sliced
    • 1 green onion, sliced
    • 2–3 cabbage leaves, sliced
    • 🥕 4 cm carrot piece, sliced
    • 1/2 handful thin rice cakes
    • 1 ramen noodle block
    • 1 pack assorted fish cakes

  • Seasoning

    • 2.5 tbsp gochujang
    • 2 tbsp chili powder
    • 2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 2 tbsp rice syrup
    • 2 tbsp plum extract
    • A pinch of black pepper

PASSOS

1

Slice onion, cabbage, green onion, and carrot as described.

2

Mix gochujang, chili powder, soy sauce, oyster sauce, rice syrup, plum extract, and black pepper to prepare the sauce.

3

Blanch fish cakes in boiling water briefly, and rinse ramen noodles in cold water after boiling.

4

Add 1/3 of the sauce to anchovy broth and simmer for 3 minutes.

5

Arrange all ingredients in a pan, pour the broth, and add half of the remaining sauce on top of the ramen. Simmer until bubbling.

6

Once the dish is cooked, use the remaining sauce to coat the ingredients except for the ramen.

7

For cheese fried rice, prepare rice, kimchi, mozzarella cheese, and seaweed. Chop kimchi and seaweed finely, then fry rice with kimchi and top with cheese. Cover until cheese melts.

NUTRIENTES

Por 1 Porção

🔥

600

Calorias

  • 20g
    Proteína
  • 90g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh ingredients for better flavor.Adjust spice levels based on personal preference.Leftovers can be stored in the fridge and reheated.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.