Korean tteokbokki rice cake stir-fry with pork and shiitake mushrooms
20 – 35 Minutes
Don’t worry if you can’t pronounce “tteokbokki” (psst! it’s duck-bok-kee)—the incredible flavor of this easy dish, built around the gluten-free Korean rice cakes, knows no borders.
In your bag
- 1 ounce dried shiitake mushrooms
- 10 ounces Korean rice cakes
- 5 ounces ground pork
- 6 scallions
- 1 wedge green cabbage (about ½ pound)
- Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - red miso - prunes - fresh garlic - molasses - fresh ginger - porcini powder)
- 2 tablespoons ketchup
- 1 tablespoon gochujang (optional) (contains wheat and soy)
- ½ teaspoon kimchi chile flakes (optional)
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 flavor. 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.
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.
Calories: 860, Protein: 30g (60% DV), Fiber: 12g (48% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 40mg (13% DV), Sodium: 590mg (25% DV), Carbohydrates: 142g (47% DV), Total Sugars: 9g, Added Sugars: (Trace amounts of added sugar from molasses and ketchup): 0g (0% DV).
Contains: Tree Nuts, 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.