Tteokbokki
Tteokbokki is a beloved Korean street food featuring chewy, cylindrical rice cakes simmered in a vibrant, spicy-sweet sauce. The iconic red sauce is typically made from gochujang (fermented chili paste), gochugaru (chili flakes), and often includes fish cakes, scallions, and sometimes boiled eggs or other additions for texture and flavor.
🍽️ Nutrition at a glance
This dish is very high in carbohydrates due to its primary ingredient of rice cakes, providing a quick source of energy. A typical serving can range from 400 to 600 calories, with the sauce contributing most of the sodium and some fat, while protein is generally low unless fish cakes or eggs are added.
Nutrition breakdown
| Calories | 430 kcal |
| Protein | 7 g |
| Carbs | 85 g |
| Fat | 6 g |
| Fiber | 2.5 g |
| Sugar | 12 g |
| Sodium | 1800 mg |
| Potassium | 350 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 80 mg |
| Iron | 2.0 mg |
| Magnesium | 30 mg |
| Phosphorus | 100 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Tteokbokki has evolved from a mild, soy-sauce-based royal court dish in the Joseon Dynasty to the fiery, street-food staple it is today, showcasing a fascinating culinary transformation. Its unique, addictive chewiness (known as 'jjolgit-jjolgit' in Korean) comes from the specific type of rice cake used, making texture as important as the spicy flavor.
