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Tteokbokki
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Ingredients
- Tteokbokki Rice Cakes2 cups (1 cup = 6 oz)
- Gochujang (red chili paste)2 Tbsp
- Sugar4 tsp
- soy sauce (Jin Ganjang)2 tsp
- kelp broth (or water)1.5 cups
- Garlic powder1/4 tsp (or 1/2 tsp fresh chopped garlic)
- sesame seeds (optional)to taste
- Sesame Oil (optional)to taste
Allergens (inferred from ingredient names): sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 190, protein 4, fat 1, carbs 42, fiber 1, sugar 6
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: kimchimari.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed