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


2 Servings, 500 Calories/Serving

20 Minutes

Don’t worry if you can’t pronounce tteokbokki (psst! it’s “duck-bok-kee”). This Korean-inspired dish is built around incredible flavors and wonderfully chewy rice cakes.

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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
  • 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)

Nutrition per serving

Calories: 500, Protein: 21g (42% DV), Fiber: 6g (24% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 520mg (22% DV), Carbohydrates: 43g (14% DV), Total Sugars: 6g, 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. Meanwhile, prepare the protein and vegetables.


Prep your protein

  • Pork, turkey, or lamb: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
  • Tofu:Pat the tofu dry with paper towels; cut into ½-inch cubes.


Prep the vegetables

  • Trim the root ends from the scallions; cut 4 [8] scallions crosswise into 2-inch lengths. Thinly slice the remaining scallions for garnish.
  • Drain the mushrooms; discard the stems and thinly slice the caps.
  • Cut away any core from the cabbage; thinly slice the cabbage.


Cook your protein and scallions

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the protein and 2-inch scallion pieces and season with salt and pepper. Cook, stirring and breaking up ground meat if using, until the protein is lightly browned but not yet cooked through, 1 to 3 minutes for shrimp and 3 to 4 minutes for ground meat and tofu.


Finish the tteokbokki

To the pan with the protein, 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 protein 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 and garnish with the sliced scallions. 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.