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.

Customer Favorite

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


2 Servings, 860 Calories/Serving

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.

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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.
  • 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)

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 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.

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: 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.


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

Wash produce before use


Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the rice cakes.


Cook the rice cakes

Bring a medium [large] sauce pot of water to a boil. Add the rice cakes and cook until just tender, 2 to 4 minutes. Drain the rice cakes, reserving 1 cup [1½ cups] cooking liquid. Return the rice cakes to the pot, drizzle with 1 teaspoon [2 tsp] oil, and toss to coat.
While the rice cakes cook, prepare the pork and scallions.


Cook the pork and scallions

  • Cut a small corner from the pork package 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 into 2-inch pieces. 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 remaining ingredients.


Prep the remaining ingredients; finish the tteokbokki

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Drain the mushrooms; discard the stems and thinly slice the caps.
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 4 minutes.
Stir in the “oyster sauce” blend, ketchup, rice cakes, reserved cooking liquid, 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.

Kids Can!

  • Combine the mushrooms and water.
  • Time the mushrooms while they soak.
  • Drizzle the rice cakes with oil.
  • Count the scallions.
  • Garnish the dish with scallions.

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