korean

Stir Fried Rice Cakes with Fish Cake and Cabbage

Name: Stir Fried Rice Cakes with Fish Cake and Cabbage
Yield: 1 serving
Cuisine: korean
Ingredients: 200 g cylindrical rice cakes (tteok), fresh or soaked; 70 g fish cake sheets, sliced; 120 g napa cabbage, sliced; 28 g gochujang; 10 g soy sauce; 10 g sugar; 130 g water; 8 g garlic, minced; 8 g neutral cooking oil; 5 g toasted sesame oil; 15 g scallion, sliced

This stir-fried dish pairs cylindrical rice cakes, fresh or soaked with fish cake sheets, sliced, napa cabbage, sliced and gochujang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

89 g Carbohydrates

22 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g cylindrical rice cakes (tteok), fresh or soaked 260 kcal
70g fish cake sheets, sliced 140 kcal
120g napa cabbage, sliced 30 kcal
28g gochujang 57 kcal
10g soy sauce 7 kcal
10g sugar 39 kcal
130g water 0 kcal
8g garlic, minced 12 kcal
8g neutral cooking oil 71 kcal
5g toasted sesame oil 44 kcal
15g scallion, sliced 5 kcal

Cooking instructions

cylindrical rice cakes (tteok)water
Soak rice cakes in warm water for 10 minutes if hardened, then drain.
gochujangsoy saucesugarwater
Whisk gochujang with soy sauce, sugar, and water in a bowl to make a sauce.
napa cabbagegarlic
Heat oil in a skillet over medium-high heat. Stir-fry garlic for 10 seconds, then add cabbage and cook 2 minutes.
cylindrical rice cakes (tteok)soy sauce
Add rice cakes and sauce. Toss and simmer, stirring often, until rice cakes soften and sauce thickens, 6-8 minutes.
fish cake sheetstoasted sesame oilscallion
Add fish cake and scallion; stir-fry 1-2 minutes more. Finish with sesame oil and serve immediately.