Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Tteokbokki

Name: Sweet Pumpkin Tteokbokki
Cuisine: South Korea
Ingredients: 26 g Tteokbokki rice cakes; 14.5 g Sweet pumpkin (kabocha); 1.6 g Broccoli; 4 ml Milk; 2.6 g Heavy cream; 0.01 g Black sesame seeds

단호박떡볶이

Side dish · Stir-fried

Side dishesCourse

80kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Sweet Pumpkin Tteokbokki

Not spicyVegetarianGluten-freeContains: dairy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Tteokbokki rice cakes떡볶이떡
↔ No Tteokbokki rice cakes? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
26 g
Sweet pumpkin (kabocha)단호박
14.5 g
Broccoli브로콜리
1.6 g
Milk우유
4 ml
Heavy cream생크림
2.6 g
Black sesame seeds검정깨
0.01 g

Nutrition per serving

80kcal

16.2gCarbs

1.7gProtein

0.9gFat

72.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the tteokbokki rice cakes in water and separate them one by one.
Cut the sweet pumpkin in half, steam it, and scoop out only the flesh.
Blanch the broccoli and cut it into small pieces.
Blend the boiled sweet pumpkin, heavy cream, and milk.
Add water to step 4 and boil, then add the rice cakes and broccoli and cook.
Sprinkle with black sesame seeds to finish.

💡 TipThe flavor comes only from sweet pumpkin and dairy, with no gochujang or soy sauce.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.