Korean Picnic, Street, and Snack Food Recipes: Tteokbokki (Ddeokbokki) 

8 ounces ddeok (cylindrical shaped rice cake/rice pasta)
1 cup water
1 cup anchovy broth
2 Sheets fish cake
1 small onion
1/4 medium Cabbage
1 small carrot
2 large green onions

Anchovy Broth
5 small anchovies
1/2 ounce dried kelp
1 clove garlic
1 cup water

Stir Fry Sauce
2 tablespoons gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili powder)
3 cloves garlic
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon pepper

Garnish
1 small green onion
1 teaspoon sesame seeds

Stir Fry Ingredients
Peel the onion (Rinse and save the peels)
Rough chop the cabbage and onion.
Cut two green onions into about 1 inch sections.
Cut the fish cake into strips about 1/2 inch wide, then cut the strips into 1 1/4 inch lengths.
Cut the carrot in half lengthwise, then medium slice each half lengthwise. Cut the resulting strips into 1 1/4 inch lengths.

Anchovy Broth
Thin Slice the garlic from top to bottom.
Toast the Kelp and anchovies over low heat for about three minutes.
Add the water, increase heat to medium high, and bring to a slow boil.
Add garlic and simmer for five minutes.
Remove from heat and strain out all solids.

Stir Fry Sauce
Thin slice the garlic from top to bottom, then sliver each slice.
Mix all sauce ingredients together and let stand for fifteen minutes to let flavors develop.

Garnish
Place sesame seeds into a dry pan over low heat and toast until golden brown, stirring often.
Chop the green onion.

Cook
Bring 1 cup water and 1 cup anchovy broth to a full boil over high heat.
Add the ddeok (rice cake), reduce heat to medium, and cook about four minutes.
Add stir fry sauce, return to a simmer, and cook until the rice cake is soft and the sauce thickens somewhat (4 to 8 more minutes).
Add vegetables, return to a simmer, and cook about 3 minutes.
Add fishcake and simmer another minute.
Remove from heat, transfer to a serving plate, garnish, and serve.

*Keep your onion peels in a ziplock bag in the fridge or freezer to make onion broth later

Serving size: About 4 ounces
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 143.45
Calories From Fat (9%) 12.76
Calories From Protein (28%) 40.48
Calories From Carbohydrates (63%) 90.21
Calories From Alcohol (0%) 0

% Daily Value
Total Fat 1.45g 2%
Saturated Fat 0.17g <1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.54g
Trans Fatty Acids 0g
Cholesterol 29.8mg 10%
Sodium 222.22mg 9%
Potassium 334.23mg 10%
Total Carbohydrates 23.11g 8%
Fiber 1.88g 8%
Sugar 1.64g
Sugar Alcohols 0g
Net Carbohydrates 21.23g
Protein 9.87g 20%
Vitamin A 1463.34IU 29%
Vitamin C 13.4mg 22%
Calcium 66.93mg 7%
Iron 1.38mg 8%
Vitamin E 0.14mg 1%
Vitamin D 0.86IU <1%
Thiamin 0.14mg 9%
Riboflavin 0.13mg 8%
Niacin 2.17mg 11%
Vitamin B6 0.18mg 9%
Folate 48.93mcg 12%
Vitamin B12 1.07mcg 18%
Pantothenic Acid 0.32mg 3%
Vitamin K 17.69mcg 22%
Phosphorus 128.98mg 13%
Magnesium 48.71mg 12%
Zinc 0.55mg 4%
Copper 0.1mg 5%
Manganese 0.27mg 14%
Selenium 17.25mcg 25%
Alcohol 0g
Caffeine 0mg
Water 62.91g 0%