Gochujang Chickpea Tteokbokki

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Gochujang Chickpea Tteokbokki is a modern twist on the Korean street food classic, combining the chewy texture of rice cakes with the rich, spicy flavor of gochujang sauce. This dish is further enhanced with the addition of protein-rich chickpeas, making it a nutritious and satisfying meal. Originating from Korea, Tteokbokki is loved for its balance of sweet, spicy, and savory flavors. The gochujang sauce provides a deep umami taste, while the chickpeas add a nutty and creamy texture. This fusion dish is perfect for those who enjoy bold, vibrant flavors and want a hearty, plant-based option. It’s a popular choice for both casual meals and special occasions, loved for its comforting and indulgent taste.

Ingredients

Serving Size:

Rice Cakes – 500 Grams
Chickpeas – 1 Cups
Gochujang – 3 Tbsp
Soy Sauce – 2 Tbsp
Sugar – 1 Tbsp
Garlic – 3 Cloves
Onion – 1 Piece
Carrot – 1 Piece
Green Onion – 2 Piece
Sesame Seeds – 1 Tbsp
Sesame Oil – 1 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

10 Grams

Total Fat

1 Grams

Saturated Fat

800 Mg

Sodium

60 Grams

Carbohydrates

8 Grams

Dietary Fiber

12 Grams

Protein

Directions

Step 1

Soak rice cakes in warm water for 20 minutes.

Step 2

In a pan, heat sesame oil over medium heat. Add chopped onion and garlic, sauté until fragrant.

Step 3

Add gochujang, soy sauce, and sugar to the pan. Stir well to combine.

Step 4

Drain the rice cakes and add them to the pan along with chickpeas. Stir to coat evenly with the sauce.

Step 5

Add sliced carrot and cook for another 10 minutes, stirring occasionally.

Step 6

Garnish with chopped green onions and sesame seeds before serving.

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Gochujang Chickpea Tteokbokki

Categories :

Ingredients

Nutrition