Tteokbokki (Spicy Rice Cakes) - Dairy-Free
Spicy and chewy Korean rice cakes in a gochujang sauce, made dairy-free with vegetable broth.
10m prep + 20m cook4 servings
Contains wheatContains soyContains fishContains sesameDAIRY-free
380 cal|8g protein|70g carbs|6g fat|3g fiber
Ingredients
- 1 lb Korean rice cakes (tteok)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili flakes)
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 1 clove Garlic, minced
- 2 cups Vegetable broth
- 2 stalks Green onions, chopped
- 1 tsp Sesame oil
- 1 tsp Sesame seeds
- 4 oz Optional: Fish cakes
Instructions
- 1If using, soak rice cakes in water for 10 minutes to soften.
- 2In a pot or skillet, combine gochujang, gochugaru, soy sauce, sugar, garlic, and vegetable broth.
- 3Bring to a simmer over medium heat.
- 4Add rice cakes and fish cakes (if using) to the sauce.
- 5Cook until the rice cakes are soft and chewy and the sauce has thickened, about 10-15 minutes.
- 6Stir in green onions and sesame oil.
- 7Garnish with sesame seeds and serve hot.
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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