Instant Tteokbokki

Name: Instant Tteokbokki
Total time: 30 min
Yield: 2 份量
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; 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

成本 $15, 保存 $10

來源: Recommended by CookPal

30 Min
2 份量
$15

Instant Tteokbokki

成本 $15, 保存 $10

來源: Recommended by CookPal

30 Min
2 份量
$15

食材

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

步驟

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

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

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

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

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

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

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.

營養成分

每份

🔥

600

卡路里

20g
蛋白質
90g
碳水化合物
15g
脂肪

💡 小提示

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

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。