Tteokbokki with Kimchi
Tteokbokki with Kimchi is a popular Korean dish that combines chewy rice cakes (tteok) and fermented cabbage (kimchi) in a spicy, savory sauce. The base ingredients typically include cylindrical rice cakes, kimchi, gochujang (Korean chili paste), and often fish cakes or scallions, creating a harmonious blend of textures and flavors. It is a staple of Korean street food and home cooking, beloved for its bold, comforting taste.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the rice cakes, with moderate fat if cooked with oil or added proteins like fish cakes, and provides key nutrients like fiber, vitamin C, and probiotics from the kimchi. A typical serving ranges from 300 to 500 calories, depending on portion size and added ingredients.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 8 g |
| Carbs | 85 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 1800 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 15 mg |
| Vitamin K | 40 mcg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 40 mg |
| Folate | 60 mcg |
Per 1 bowl (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, tteokbokki with kimchi showcases Korea's love for fermented foods and spicy flavors, often enjoyed as a communal snack or meal. Nutritionally, the kimchi adds probiotic benefits that can aid digestion, making this a flavorful yet gut-friendly option in Korean cuisine.
