Weeknight Tteokbokki with Cabbage

Chewy rice cakes in sweet-spicy gochujang sauce.

⏱ 30 min · 🍽 Serves 2-3 · SaucesFrozenRiceSeafood

Ingredients

• Cylinder rice cakes (key)
  📍 Aisle 3 Left
• Gochujang + gochugaru (key)
  📍 Aisle 3 Left
• Fish cakes optional
  📍 Back Coolers (4-door), Door 2, Shelf 3
• Green onion + cabbage
  📍 Aisle 6 Right, Unit 3 produce cooler (K-10)
• Dashida + water
  📍 Aisle 2 Right
• Soy sauce + sugar
  📍 Aisle 1 Right
• Sesame oil + sesame seeds
  📍 Aisle 2 Right

Steps

1. Dissolve dashida in water. Simmer rice cakes with gochujang, gochugaru, soy, sugar until thick.
2. Add cabbage and green onion near the end. Finish with sesame oil and seeds.

💡 Store note: Dashida for anchovy stock.

Store-curated recipe by B&S Oriental Market.