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.
5m prep + 10m cook2 servingsSafety: 97/100
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
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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.
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