Kimchi pancake (kimchi jeon)
These Korean-style kimchi pancakes are made with gut-friendly sour cabbage and gochujang (Korean red pepper paste). They're packed with spicy, umami flavour
Tteokbokki (spicy rice cakes)
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 4
Skip to ingredients
- 500g garaetteok(cylindrical rice cakes)
- 500ml vegetable stockor water
- 2½ tbsp gochujang(Korean red pepper paste)
- 2 tbsp soy sauce
- 3½ tbsp sugar
- 1 tbsp corn syrup
- 200g eomuk(Korean fish cakes), roughly cut
- 3 spring onionscut into thirds
Nutrition: Per serving
- kcal694
- fat7glow
- saturates1g
- carbs139g
- sugars26g
- fibre7ghigh
- protein16g
- salt3.02g
Method
step 1
If using refrigerated rice cakes, soak in warm water for 15 mins. Place a large frying pan over high heat and pour in the stock (or water). Bring to a boil, then add the gochujang, soy sauce, sugar and corn syrup. Stir and reduce to a medium heat.
step 2
Tip the rice cakes and fish cakes into the pan of sauce. Simmer for 10 mins until the rice cakes are soft and the sauce has thickened and clings to the rice cakes. Stir in the spring onions and serve immediately.
