Korean tteokbokki rice cake stir-fry with pork and shiitake mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean tteokbokki rice cake stir-fry with pork and shiitake mushrooms

Lean & Clean, Dairy-Free

2 Servings, 500 Calories/Serving

20 Minutes

Don’t worry if you can’t pronounce “tteokbokki” (psst! it’s duck-bok-kee)—the dish’s incredible flavor, built around wonderfully chewy Korean rice cakes, knows no borders.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound Korean rice cakes
  • 1 ounce dried shiitake mushrooms
  • 10 ounces ground pork
  • 6 organic scallions
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - miso - dried plums - garlic - molasses - ginger - porcini powder)
  • 2 tablespoons ketchup
  • 2 tablespoons gochujang (optional)
  • ½ teaspoon kimchi chile flakes (optional)

Chef's Tip

We use the reserved rice cake cooking liquid to create the sauce, but feel free to use the mushroom soaking liquid (or a combination of the two) for more umami. Just remember to stop pouring out the mushroom soaking liquid when you reach any grit that may have settled at the bottom of the pot.

Ingredient IQ

A spicy-sweet Korean hot sauce, gochujang (like kimchi) is a powerhouse of Korean cooking that we think belongs in everyone’s pantry. It brings a hit of sweetness, umami, and medium heat to anything it touches.

Nutrition per serving

Calories: 500, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 620mg (26% DV), Carbohydrates: 44g (15% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soften the rice cakes and mushrooms

Bring a medium [large] sauce pot of water to a boil. Add the rice cakes and cook until just tender, 2 to 4 minutes. Using a slotted spoon, transfer the rice cakes to a medium bowl, drizzle with 1 teaspoon [2 tsp] oil, and toss to coat. Carefully remove 1 cup [1½ cups] cooking liquid and set aside for the tteokbokki.
Add the shiitake mushrooms to the pot of boiling water and cook, stirring occasionally, until softened, 3 to 5 minutes.
While the water heats and the rice cakes and mushrooms soften, prepare the pork and scallions.


Prep and cook the pork and scallions

  • Cut a small corner from the ground pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the root ends from the scallions; cut 4 [8] scallions crosswise into 2-inch lengths. Thinly slice the remaining scallions for garnish.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and 2-inch scallion pieces, season with salt and pepper, and cook, stirring to break up the meat, until the pork is lightly browned but not yet cooked through, 3 to 4 minutes.
While the pork and scallions cook, prepare the mushrooms and cabbage.


Prep the mushrooms and cabbage; finish the tteokbokki

  • Drain the mushrooms; discard the stems and thinly slice the caps.
  • Cut away any core from the cabbage; thinly slice the cabbage.
To the pan with the pork, add the mushrooms and cabbage, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the cabbage starts to soften, 2 to 4 minutes.
Stir in the rice cakes, reserved cooking liquid, “oyster sauce” blend, ketchup, and as much gochujang and kimchi chile as you like and cook until the pork is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the tteokbokki to individual bowls, garnish with the sliced scallions, and serve any remaining gochujang and kimchi chile on the side.

Kids Can!

  • Fill a sauce pot with water.
  • Time the rice cakes and mushrooms.
  • Count the scallions.
  • Garnish the dish with scallions.