Gluten-Free Tteokbokki Inspired Scramble

Name: Gluten-Free Tteokbokki Inspired Scramble
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 large Eggs; 1 cup Rice Cakes (Tteok); 1 tablespoon Gochujang (Gluten-Free); 1 teaspoon Soy Sauce (Gluten-Free); 1 teaspoon Sugar; 1/2 teaspoon Sesame Oil; 1 stalk Green Onions

Scrambled eggs with the spicy, savory flavors of Tteokbokki. This is a fun and easy breakfast using gluten-free gochujang and rice cakes.

5m prep + 10m cook2 servings

Contains eggContains wheatContains soyContains sesame

380 cal|18g protein|25g carbs|22g fat|1g fiber

Ingredients

4 large Eggs
1 cup Rice Cakes (Tteok)
1 tablespoon Gochujang (Gluten-Free)
1 teaspoon Soy Sauce (Gluten-Free)
1 teaspoon Sugar
1/2 teaspoon Sesame Oil
1 stalk Green Onions

Instructions

1Cut the rice cakes into bite-sized pieces.
2Whisk the eggs in a bowl.
3In a separate bowl, mix the gluten-free gochujang, gluten-free soy sauce (tamari), sugar, and sesame oil.
4Heat a pan over medium heat.
5Add the rice cakes and cook for a few minutes until slightly softened.
6Pour the egg mixture over the rice cakes and cook, stirring occasionally, until the eggs are set but still slightly moist.
7Stir in the sauce mixture and cook for another minute until heated through.
8Garnish with chopped green onions before serving.

Substitutions

Gochujang → (avoids Gluten)

Soy Sauce → (avoids Gluten)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.