King Oyster Mushroom Tteokbokki

Name: King Oyster Mushroom Tteokbokki
Total time: 20 min
Yield: 213 g
Ingredients: Green onion 50 piece (1/2); Rice paper 48 sheet; Fresh cabbage 50 g; Onion 40 g; Samho Busan fish cake 25 g

Cook 20 min Difficulty EASY 243 kcal

#Low-calorie #Vegan

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Ingredients

Main ingredients

Green onion 1 piece (1/2)
Rice paper 6 sheet
Fresh cabbage 50 g
Onion 40 g
Samho Busan fish cake 25 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 46.88 g 75%

Protein 8.99 g 14%

Fat 2.89 g 10%

Serving size 213g

Cooking steps

1

Slice the king oyster mushrooms thickly.
2

Blanch the rice cakes briefly in boiling water.
3

Heat oil in a pan and stir-fry the king oyster mushrooms.
4

Add the rice cakes, onion, and green onion, and stir-fry together.
5

Add gochujang (Korean chili paste), soy sauce, minced garlic, chili powder, and water. Bring to a boil.
6

Simmer until all the ingredients are well combined.

King Oyster Mushroom Tteokbokki

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