Korean tteokbokki rice cakes with ground pork and shiitake mushrooms
Signature Sauce

Korean tteokbokki rice cakes with ground pork and shiitake mushrooms


2 Servings, 860 Calories/Serving

20 – 30 Minutes

Don’t worry if you can’t pronounce “tteokbokki”—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 Savoy cabbage (about ½ pound)
  • Sun Basket vegan “oyster sauce” (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)

Chef's Tip

We suggest using the reserved rice cake cooking liquid to create the sauce, but feel free to use the mushroom soaking liquid instead, or in a combination, 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 bowl.

Nutrition per serving



Prep the mushrooms

In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Drain the mushrooms and pat dry; discard the stems and thinly slice the mushroom caps.
While the mushrooms soak, prepare the rice cakes.


Cook the rice cakes

Bring a medium sauce pot of water to a boil. Add the rice cakes and cook until just tender, 2 to 3 minutes. Drain the rice cakes, reserving 1 cup cooking liquid. Return the rice cakes to the pot, drizzle with 1 teaspoon oil, and toss to coat.
While the rice cakes cook, start preparing the remaining ingredients.


Prep the remaining ingredients; brown the pork

  • Cut a small corner from the 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 scallions into 2-inch lengths. Thinly slice the remaining 2 scallions for garnish.
  • Cut away any core from the cabbage; thinly slice the cabbage.
In a 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, 2 to 3 minutes.


Finish the tteokbokki

To the pan with the pork, add the cabbage and mushrooms, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Stir in the “oyster sauce,” ketchup, rice cakes, 1 cup reserved cooking liquid, and as much gochujang and kimchi chile as you like and cook until the pork is cooked through, about 1 minute. 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.

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: Sugars (Molasses): 0g (0% DV).
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.