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Gluten-Free Tteokbokki Inspired Scramble

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

15m2 servings

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Gluten-Free Tteokbokki Inspired Scramble recipe by Safe Plated
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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

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

Substitutions

Gochujang → (avoids Gluten)

Soy Sauce → (avoids Gluten)

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