Serves 8
Directions
- 1Chop your green onion and napa cabbage into 2 inch pieces.
- 2In a bowl, combine gochugaru, gochujang, oyster sauce, soy sauce, black pepper, minced garlic, and monk fruit sweetener and mix well to make your paste.
- 3In a large pan on medium heat, and pour in your water.
- 4Once it reaches a boil, add in your paste.
- 5Cut up your fish cakes and add it in along with your rice cakes into the pan.
- 6Add in your green onions and napa cabbage and stir.
- 7Cook until the sauce thickens and the rice cakes becomes soft and chewy.
- 8In a pan on medium heat coated with spray oil, season your chicken breast with salt to taste and grill until cooked through and golden brown on both sides.
- 9Season the chicken with garlic powder, onion powder, and black pepper and slice into small pieces.
- 10Take half of the tteokbokki and place it in a meal prep container. Place half of your chicken on top. Top it off with half of your sesame seeds. Repeat for the other meal prep container.
Ingredients
- 1 cup gochugaru
- 1 cup gochujang
- 1/2 cup oyster sauce
- 0.75 cup soy sauce
- 2.5 tbsp black pepper
- 0.5 cup garlic, minced
- 0.75 cup monk fruit sweetener
- 24 oz korean rice cake
- 20 oz fish cake
- 32 leaves napa cabbage
- 24 whole green onion
- 10 cups water
- 30 oz chicken breast, raw
- salt (optional)
- black pepper (optional)
- 2.5 tbsp garlic powder
- 1.25 tbsp onion powder
- 1.25 tbsp black pepper
- 2.5 tbsp sesame seeds
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