Tteokbokki (Rice Cakes) in Spicy Cara Cara Navel Orange Sauce

Number of servings


  • 14 ounces tteokbokki (rice cakes)
  • 10 ounces clams, in-shell
  • 6 ounces squid, tubes and tentacles
  • 1 cup napa cabbage, sliced 1/4”
  • 0.5 cup onion, sliced 1/4”
  • 1 each green chili, small, sliced 1/8”
  • 0.5 cup water

Sauce Ingredients

  • 0.25 cup Sunkist® Cara Cara Navel Orange Juice, fresh-squeezed
  • 1 tablespoon Sunkist® Cara Cara Navel Orange Zest*
  • 0.5 tablespoon korean chili powder
  • 1 tablespoon oyster sauce
  • 2 teaspoons corn syrup
  • 1 tablespoon cooking wine
  • 0.5 tablespoon granulated sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon sesame oil
  • garnish sliced green onions


Preparation: 30 mins

Cooking: 15 mins


  1. Place clams in a colander and rinse with cool water. Allow to drain, set aside.
  2. Soak tteokbokki in hot water (not boiling) until softened. About 20-25 minutes.
    (Or follow the package cooking directions).
  3. Clean squid by removing entrails and outer purple skin. Cut tubes into 1/2” rings and the tentacles into bite-sized pieces.
  4. In a medium bowl, combine the sauce ingredients and stir well to combine. Set aside.
  5. In a large sauté pan over medium-high heat, add the tteokbokki, clams, and water. Cover, and allow to cook 2-3 minutes, or until the clams begin to open.
  6. Add the squid, cabbage, onion, and chili to the pan. Pour in the sauce mixture, and stir-fry until sauce is reduced and slightly thickened, about 5 minutes.
  7. Remove from heat and serve hot. Remove any clams from the pan that did not open. Garnish with sliced green onions.

    Chefs Note:
    *Utilize the whole fruit by removing the zest from the orange prior to juicing.