When frying rice cakes, stir-fry them over low heat to prevent the soy sauce from burning. It is delicious even if you add honey instead of oligosaccharide.
Calories
383kcal
Carbs
57.1g
Protein
5.8g
Fat
15g
Sodium
219.7mg
Ingredients
Others
Walnut 15, Olive Oil 4, Rice Cake (for Tteokbokki) 80, Oligosaccharide Syrup 20, Soy Sauce 1.5, Black Sesame(볶은 것) 0.5
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsWalnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
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.
🔍Coarsely chop the walnut.
🔍Lightly toast the chopped walnut in a dry pan.
🔍Heat oil in a pan and stir-fry the rice cake until soft.
🔍Once the rice cake is cooked, add oligosaccharide syrup and soy sauce and stir-fry briefly.
🔍Add walnut and stir-fry a bit more to combine the flavors.
🔍Sprinkle with black sesame to finish.