Side Dishes

Honey Soy Walnut Tteokbokki

Name: Honey Soy Walnut Tteokbokki
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 15 g Walnuts; 4 g Olive oil; 80 g Tteokbokki rice cakes; 20 g Oligosaccharide syrup; 1.5 g Soy sauce; 0.5 g Toasted black sesame seeds

호두떡볶이

A non-spicy 'gungjung'-style tteokbokki of rice cakes sautéed until soft and glazed with syrup and a little soy sauce, tossed with toasted walnuts and black sesame. Cook over low heat so the soy sauce doesn't burn; honey can replace the syrup.

🇰🇷 A twist on Tteokbokki — see the classic spicy rice cakes recipe →

5mPrep

10mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweets 🛒 Shop on Amazon
Rice Cakes (Tteok)Chewy rice cakes for tteokbokki, soups and sweets 🛒 Shop on Amazon
Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braises 🛒 Shop on Amazon
Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Coarsely chop the walnuts.

Lightly toast the walnuts in a dry pan.

Heat the oil and sauté the rice cakes until soft.

Add the syrup and soy sauce and stir-fry briefly.

Add the walnuts and stir-fry a little longer.

Sprinkle with black sesame.

📊 Nutrition Facts (per serving)

383.1Calories (kcal)

57.1 gCarbs

5.8 gProtein

15 gFat

219.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.