Are you ready for another Korean comfort meal? 
Tteokboki is probably my favorite Korean comfort food and guess what – you can create your own recipe to make it as nutritious as you want! For this recipe, I found rice noodles that were pre-made! Adding vegetables, like bell peppers, broccoli, or carrots can definitely elevate the dish’s nutritional profile and add essential vitamins and minerals!
Even if you don’t always use fresh vegetables, opting for frozen or preserved varieties can still be nutritionally advantageous. Contrary to popular belief, frozen vegetables often retain their nutrients well 
Korean tteokboki is the epitome of comfort food — it warms the soul with its spicy kick, pleases the palate with its chewy consistency, and nourishes the body, especially when enhanced with a mix of veggies!
Tteokbokki
Ingredients
- 3 cups unsalted chicken stock or water
- 1 lb 450g Korean rice cakes
- 2-3 sheets of Korean fish cakes defrosted and cut into bite-sized pieces optional
- Green onion optional, for garnish
- 2-3 hard-boiled eggs for protein
Tteokbokki Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar or 1 tbsp for reduced sweetness
- 1 tbsp Gochugaru Korean chili powder adjust to desired heat level
- 2 cloves garlic minced
- 2 tbsp honey rice syrup oligo syrup, or your choice of liquid sweetener
- 3 tbsp Gochujang Korean red chili paste
Directions
- Combine the sauce ingredients in a small bowl.
- Add stock to a large pan over medium heat and boil. Add rice cakes and sauce and stir to combine. Cook for 10 minutes until the sauce is reduced; add fish cakes, and cook for 2 minutes.
- You can add noodles if you like udon or vermicelli noodles go really well here to complete your meal.
