I used milk and fresh cream cheese to replace the salt.
Calories
346kcal
Carbs
57.5g
Protein
13.3g
Fat
7g
Sodium
197.1mg
Ingredients
Others
Chicken Meat(50g), Button Mushroom(60g), Rice Cake (for Tteokbokki)(20g), Onion(20g) Carrot(30g), Salt(0.2g), Butter(10g), Rice(100g), Broth(50g) Milk(50g), Fresh Cream(10g), Cheese(10g)
Nutrition Facts
Per 100g of main ingredientsChicken Meat
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Button Mushroom
- Rich in vitamin B3 (niacin) (3.4mg) — supports energy metabolism and skin health
- Rich in vitamin B2 (0.35mg) — supports energy metabolism and healthy skin
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Rice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Boil the chicken meat and coarsely cut; peel and coarsely cut the button mushroom too.
🔍Coarsely cut the tteokbokki rice cake and onion too.
🔍Boil the carrot with salt to make baby carrots for garnish.
🔍Heat butter in the pot and stir-fry the onion first.
🔍Add chicken meat, tteokbokki rice cake, and onion to the stir-frying pot and stir-fry again.
🔍Add rice to ⑤, stir-fry with broth, milk, and fresh cream, add cheese, and stir-fry once more until fluffy; garnish with boiled mini carrots.